Thursday, October 25, 2012

Sharpshootinstar’s Butter Pie

Butter Pie was introduced to me about six years ago and it is one of my favorites.  You may also know it as Chess Pie or Hoosier Cream Pie.  It's simple and simply delicious. The nutrition facts were made at Calorie Count!

Sharpshootinstar’s Butter Pie


1 (9 inch) unbaked pie shell
1/2 cup butter, softened
2 cups sugar
1 tsp vanilla extract
4 eggs
1 tablespoon cornmeal
1 tablespoon white vinegar
1/4 cup evaporated milk


Preheat oven to 425 Fahrenheit.

Use a mixer to blend the butter, sugar and vanilla together until creamy.

With a spoon or with the mixer on low, stir the eggs into the butter mixture. Next add the cornmeal, evaporated milk and vinegar, and stir till smooth.

Pour into the unbaked pie shell.

Bake for 10 minutes in the preheated oven. Reduce heat to 300 degrees and continue to bake for about 35-40 minutes or until set (a knife can be inserted in the middle and pull out clean).

Allow to cool and serve with berries and/or whipped cream.


I have made this using flour instead of cornmeal, and have left out the vinegar on more than one occasion, and the result is still yummy pie.  Enjoy!

To make this pie extra special,make it while this group sings. Then have another cup of tea and a butter pie with Uncle Albert...


  1. I wonder if you could sub Lite Silken To-Fu for the butter and use Butter Extract (Flavoring) instead of the butter.

  2. I think that definitely worth a shot! A vegan or vegetarian would likely know. I'll put the word out and see what comes up!