To make egg custard pie, combine eggs, sugar, flour, butter, cornmeal, vanilla and milk. Bake this sweet filling in a pie crust until it is golden on top.
To make a basic egg custard pie, line a 9-inch pie pan with a homemade or packaged refrigerated pie crust. Combine 3 large eggs, 1 1/4 cup of sugar, 1 1/2 tablespoons of flour, 1 large stick of melted butter and 1 tablespoon of corn meal in a large bowl. Continue stirring and add 1 teaspoon of vanilla and 3/4 cup of milk. Pour combined ingredients into the pie crust.
Bake the pie for 30 minutes at 400 degrees. Let this dish cool completely before serving it in slices. Refrigerate any leftovers right away.
If you want to make the pie crust from scratch, sift together 2 1/2 cups of flour, 1/4 teaspoon of fine salt and 3 tablespoons of granulated white sugar in a large mixing bowl. Add 1/4 cup of cold vegetable shortening and break it up with your hands to coat it with the flour mixture. Add 12 tablespoons of cold cubed butter and work it in, using your hands or a pastry cutter, until the mixture is crumbly.
Add 1/4 to 1/2 cup of ice water, a little at a time, to form a dough. Ball the dough, divide it in half and refrigerate for 30 minutes before rolling out and using.