Cornmeal and Condensed Milk (Chess) Pie
I grew up eating custard, which forms the basis of some of my favourite desserts. Cornmeal was a staple in my household, so aside from cornbread and sadza, I’m not opposed to using it in other recipes, such as a custard pie! Then there was glorious condensed milk. Luckily I'll never have to give it up because there are dairy-free versions, the creamy sweetness is unparalleled.
The inspiration for this recipe was the chess pie, an old recipe with origins in England made in many American Southern states, Virginia and New England. The main ingredients are typically milk, eggs, butter, sugar and cornmeal. I used condensed milk and evaporated milk to add to the richness. The cornmeal, of course, adds a bit of texture (but that also depends on the coarseness).
Lemon and chocolate are common additions to other chess pie recipes, but I wanted to stick to an original custard-like filling!
Cornmeal and Condensed Milk (Chess) Pie
Ingredients
- 1 pie crust (at room temperature)
- 1/4 cup cornmeal
- 1/4 cup condensed milk
- 1/4 cup water
- 1 tablespoon apple cider vinegar or lemon juice
- 1/4 cup evaporated milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon flour
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 eggs
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter
Instructions
- Roll out the pie crust in a pan. Poke small holes at the bottom and sides of the crust with a knife or fork, then put in the freezer for 15 minutes.
- Blind bake the pie crust at 425F for another 15 minutes, using pie weights, dried beans or rice on a piece of parchment paper to help make sure the crust doesn't form air pockets that puff up.
- Once your crust is done, set aside and turn your oven down to 350F.
- For the custard filling, beat the eggs and sugar until well incorporated. Whisk in the condensed milk, butter, water, vanilla, almond, vinegar, and evaporated milk.
- Whisk in the flour, salt, cinnamon, and cornmeal. All ingredients should be evenly combined. Your filling will be a bit watery, but it will have time to set.
- Bake the pie for 45-50 minutes, until it sets and is firm to touch. Let the pie cool at room temperature to finish setting for about 4 hours then chill before serving.
- Dust with icing sugar or cinnamon!
Nutrition Facts
Calories
437Fat (grams)
22.7 gCarbs (grams)
54.6 gSugar (grams)
42.8 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Cinnamon and Pear Shortbread Biscuits – Buttery, Soft and Crispy
Shortbread cookies are the ultimate testament to the beauty of simplicity. With just butter, sugar, and flour, these cookies deliver a tender, crumbly texture that melts in your mouth. I grew up eating these biscuits in Zimbabwe, a former British colony, where they were a staple at holiday tables, family tea times, and special occasions. Brands like Eat Sum More from South Africa were often on our shelves, and they hold a special place in my childhood memories.
While traditional shortbread is simple—one part sugar, two parts butter, three to four parts flour—I love to give it subtle seasonal twists. In this version, I’ve added diced dried pears and cinnamon chips, perfect for winter baking. Even though shortbread isn’t as popular in the U.S. outside of the holidays, it’s divine any time, whether for afternoon tea or just a sweet treat with your coffee.
That said, if you prefer classic, unadorned shortbread, you can skip the pears and cinnamon and still enjoy the melt-in-your-mouth texture and buttery richness that make shortbread timeless. This blog walks you through both approaches, so you can enjoy the cookies exactly the way you like them.
Tips for Perfect Shortbread Cookies
Even a simple cookie like shortbread has a few secrets to make it melt-in-your-mouth. Whether you’re making the classic version or the pear and cinnamon cookies inspired by winter flavors, these tips will help:
For Classic Shortbread
Use high-quality unsalted butter—it was the key in the biscuits I grew up eating.
Stick to the traditional trio: flour, sugar, butter. Subtle vanilla or citrus zest is fine.
Measure carefully; too much flour can make cookies dense.
Don’t overmix; just bring the dough together.
Chill for at least 30 minutes.
Prick with a fork before baking.
Bake low and slow: 300–325°F (150–165°C).
Cool completely and store in an airtight container.
For Pear and Cinnamon Shortbread
Gently fold in diced dried pears and cinnamon chips at the end so the dough stays tender.
You may need slightly more liquid if using whole wheat flour.
Chill, roll evenly, and follow the other tips above—the fruit will make the cookies softer, but just as buttery.
Cinnamon and Pear Shortbread Biscuits
These shortbread cookies are buttery, crisp, and melt in your mouth. Make them classic with just sugar, butter, and flour, or add pears and cinnamon for a festive touch.
Ingredients
- 3 cups all-purpose flour (or white whole wheat) + extra for dusting
- 1/2 cup + 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2–3 tbsp water (or heavy cream if using whole wheat)
- 2/3 cup finely diced dried pears
- 2/3 cup cinnamon chips or toffee bits
Instructions
- In a stand mixer with paddle attachment, beat softened butter and sugar on medium until fluffy and light.
- Gradually add flour and salt at low speed until a crumbly dough forms.
- For the pear + cinnamon version, fold in diced pears and cinnamon chips with a spatula.
- Add vanilla, then slowly add water (or cream if needed) just until the dough comes together. It should stick slightly but not be wet.
- Transfer dough to a floured surface, flatten to ~½ inch thickness. Cut into shapes or rounds.
- Place on parchment-lined trays and prick with a fork. Chill for at least 30 min.
- Bake at 350°F (175°C) for 30 min, or until just lightly golden at edges. Cool completely before serving.
Notes
- Classic Shortbread: Skip pears and cinnamon. The flavor comes purely from butter and sugar.
- Flour Tip: White whole wheat may require extra liquid (cream) for dough cohesion.
- Storage: Airtight container at room temp for up to 2 weeks. Flavor improves after a day.
- Variations: Chocolate chips, nuts, or subtle zest work well too.
Nutrition Facts
Calories
125Fat (grams)
7 gCarbs (grams)
15 gSugar (grams)
7 gProtein (grams)
1 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Grilled Apricots with Honey and Walnuts
When it comes to summertime fruits, we often think of them as something to toss into a salad or arrange on a cheese board. But in my opinion, they deserve the spotlight — especially when dessert rolls around.
Sure, strawberry pies and peach cobblers have their place (don’t miss my no-churn peach crumble ice cream recipe), but grilling fruit takes things to another level, especially when paired with ice cream.
That’s exactly what I did with this simple and spectacular summer recipe, featuring the often-overlooked apricot.
Why Apricots?
Apricots are bold little things. Their tangy-sweet flavor can hold its own next to a peach any day. I’ve had a soft spot for them ever since I was a kid, thanks to the apricot tree in our backyard. And if you love apricot jam, this warm, caramelized version is going to be your new favorite. How do they taste? I always say something between a plum and a peach.
There’s something about the way apricots caramelize on the grill that feels a little luxurious, almost like you’re getting away with something fancy without trying too hard. The edges char just enough to give contrast, the centers turn syrupy, and every bite feels like a reward for keeping it simple. It’s the kind of dessert that feels both nostalgic and new.
This dessert is everything you want in summer: juicy, warm fruit, cold creamy ice cream, the crunch of nuts, and a drizzle of golden honey. It's elegant enough for guests, but simple enough for a weeknight treat. Apricots, take your well-earned bow.
I hope you enjoy the recipe! I made it by chance because I wanted to take a break from peaches, and now you can enjoy it too.
Grilled Apricots with Honey and Walnuts
This simple grilled apricot recipe brings bold summer flavor to your dessert plate. Juicy apricots are caramelized on the grill, then topped with toasted walnuts, a drizzle of raw honey, and a scoop of your favorite ice cream (crème brûlée is divine!). Ready in under 15 minutes, it's the perfect quick dessert for summer nights — especially with a hint of fresh mint on top.
Ingredients
- 6 ripe apricots, halved and pitted
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon brown sugar
- Pinch of sea salt
- 3 tablespoons raw honey
- Handful of toasted walnuts
- 6 scoops crème brûlée ice cream (or vanilla)
- Optional: fresh mint for garnish
Instructions
- Preheat and generously grease a grill pan with cooking spray. Heat over medium.
- Slice the apricots and remove the pits. Toss them in a bowl with the olive oil, making sure each side of each apricot is well coated. Add the brown sugar, cinnamon, ginger, salt, and about half of the honey. Mix gently to coat.
- Place the apricots cut-side down on the hot grill pan. Grill for 5–7 minutes, until grill marks appear and the fruit begins to soften. Check occasionally to prevent burning.
- On the other side of the grill pan, add the walnuts. Toast them for 4–5 minutes, stirring occasionally, then remove and set aside. (You can also broil them in the oven if you prefer.)
- Flip the apricots and grill the skin side for another few minutes. Reduce the heat to low, then close the lid of the grill pan and let them steam for about 5 minutes. This helps the apricots cook through without falling apart. Keep an eye on them—they should be tender but still hold their shape.
- Serve the apricots warm, topped with 2–3 scoops of ice cream. Drizzle with the remaining honey and sprinkle with the toasted walnuts. Add fresh mint leaves for a bright, refreshing finish, if desired.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).
Creamy Coconut Milk Tart (Melktart)
Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.
For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.
Creamy Coconut Milk Tart
Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.
Ingredients
- 1 ½ cups coconut tennis biscuits (18–20 biscuits)
- 3 tbsp toasted coconut flakes
- 1 tbsp granulated sugar
- Pinch of salt
- ½ cup butter, melted (add more 1 tbsp at a time if needed)
- 1 ¼ cups whole milk
- ¾ cup coconut milk
- ½ cup condensed milk
- 2 tbsp granulated sugar
- 3 tbsp cornstarch
- 2 eggs
- 1 tbsp butter
- 1 tsp vanilla extract
- ¾ tsp cinnamon
- Pinch of nutmeg
- Pinch of cardamom
- 1¾ cups rolled or quick-cook oats
- 2½ sticks cold butter, cubed
- ²⁄₃ cup flour
- ²⁄₃ cup brown sugar
- 1 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat oven to 325°F (160°C).
- Set aside the toasted coconut flakes.
- Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
- Add the toasted coconut and give the mixture a few more pulses (or a good mix) to integrate everything.
- Transfer the crushed biscuits to a bowl and mix in the sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed. It should not be too wet or too dry.
- Press the mixture evenly into a pie dish, using a cup to press the base and your fingers to shape the sides.
- Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.
- In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil. Remove from the heat.
- In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
- Slowly whisk the warm milk mixture into the egg mixture a little at a time to temper it. Tempering means gradually warming the eggs so they don’t scramble when exposed to heat.
- Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, or until it thickens and coats the back of a spoon.
- Remove from the heat and stir in the butter, vanilla, cinnamon, nutmeg, and cardamom.
- Pour the filling into the baked crust and bake for 15 minutes.
- Cool at room temperature for 1 hour, then chill overnight (or at least 2–4 hours if you are short on time).
- Preheat oven to 350°F (175°C).
- In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
- Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
- Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
- Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
- Let the crust cool completely before adding the filling.
Notes
For the oatmeal crust:
- Make sure butter is cold, this helps create that tender, crumbly texture.
- Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
- Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.
For 'classic' milk tart:
- Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
- Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
- Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
- Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
- Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
- Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.
Nutrition Facts
Calories
320Fat (grams)
18 gCarbs (grams)
36 gSugar (grams)
20 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Amarula Custard
If you’re looking to make a homemade custard with a unique twist, this Amarula custard is the perfect choice. Made with Amarula liqueur, crafted from the fruit of the Marula tree native to Southern Africa, this creamy dessert brings a rich, indulgent flavor to your table.
The naturally sweet, fruity notes of the Marula fruit combine beautifully with the smooth cream base, creating a custard that pairs perfectly with cakes, tarts, or fresh fruit. This recipe is designed to complement our Malva Pudding Cake, adding a luxurious, silky layer that enhances the traditional South African dessert experience. You can serve it warm or chilled, drizzle it over your favorite baked goods, or enjoy it alongside fruit for a simple yet elegant treat.
Easy to prepare yet full of flavor, this Amarula custard is a simple way to bring the taste of Southern Africa into your kitchen and impress family and friends alike. Try it today and experience a truly indulgent dessert that’s both classic and unique.