|10 inch pie shell||1|
|Butter/Margarine||1 Cup (16 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||7 , beaten (About 2/3 Cup)|
|Cream||1⁄2 Cup (8 tbs)|
Prepare a 10-inch pie shell; set aside.
Cream the butter with the extract until softened.
Gradually add the sugar, beating well after each addition.
Add egg yolks and beat until blended.
Stir in the cream and cornmeal.
Turn into the top of a double boiler and cook over boiling water 15 to 20 minutes, stirring constantly.
Turn into pie shell.
Bake at 350Â°F about 35 minutes.
Cool on wire rack