Cornmeal and Condensed Milk (Chess) Pie
I grew up with custard as a staple dessert, and cornmeal was always in the pantry. This pie combines both, turning a humble custard into a textured, rich treat. Inspired by the classic Southern chess pie with roots in England, I’ve added condensed and evaporated milk to give the custard extra creaminess. Lemon or chocolate are common variations, but here I stick to the simple, original custard flavour that melts in your mouth. Perfect for any time of year, with tea, coffee, or as a standalone dessert.
Cornmeal and Condensed Milk (Chess) Pie
Classic Southern chess pie made with cornmeal, condensed milk, and evaporated milk for a rich, custard-filled dessert. Textured, sweet, and comforting—perfect for dessert lovers looking to try a traditional American treat with a simple twist.
Ingredients
- 1 pie crust (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 extract
- 1/2 teaspoon almond extract
- 4 large eggs
- 1 cup sugar
- 1/2 cup (8 tablespoons) butter
Instructions
- Roll out the pie crust into your pan. Poke small holes in the bottom and sides with a fork or knife. Freeze for 15 minutes.
- Blind bake the crust at 425°F (220°C) for 15 minutes with pie weights, dried beans, or rice on parchment to prevent air pockets.
- Reduce the oven to 350°F (175°C).
- For the filling, beat the eggs and sugar until well combined. Whisk in condensed milk, butter, water, vanilla, almond extract, vinegar, and evaporated milk.
- Add flour, cornmeal, salt, and cinnamon. Mix until everything is evenly incorporated, the filling will seem slightly watery but will set as it bakes.
- Pour the filling into the pre-baked crust and bake for 45–50 minutes, until firm to the touch.
- Cool at room temperature for about 4 hours, then chill before serving.
- Optional: dust with icing sugar or cinnamon before serving.
Nutrition Facts
Calories
320Fat (grams)
18 gCarbs (grams)
35 gSugar (grams)
20 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Roasted Sweet Potato and Almond Butter Pie
I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!
Sweet potato or pumpkin pie
The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.
I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.
In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.
Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.
Roasted Sweet Potato and Almond Butter Pie
Ingredients
- 1 lb. sweet potatoes
- 1 3/4 teaspoons pumpkin pie spice
- 2 tablespoons olive oil
- 1 1/2 - 2 cups roasted sweet potato puree (as above)
- 14 oz/1 can condensed milk
- 4 tablespoons almond butter
- 5 tablespoons milk
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs, beaten
- 1 teaspoon ground ginger
- 2 tablespoons butter
- 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
- 1 tablespoon pumpkin spice
- 8 tablespoons butter, melted
Instructions
- Blind bake the crust for 5 minutes at 350F, remove to cool.
- For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
- Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
- Serve room temperature or cold with whipped cream.
Nutrition Facts
Calories
826Fat (grams)
39.4 gSat. Fat (grams)
13.4 gCarbs (grams)
111 gSugar (grams)
63.5 gProtein (grams)
12.6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Biscoff Apple Pie
Apple pie is honestly hard to resist. But so is biscoff! If you’re a fan of both, check out this Biscoff and Toffee Apple Bread Pudding recipe here.
Biscoff isn't too sweet, spiced with warm, fall flavours. Topping an apple pie, the thick layer of smooth warm melted cookie adds great texture and lends the undertones of caramel, brown sugar, cinnamon, nutmeg, and cloves.
Ingredients
5 apples, diced
6 biscoff cookies, crushed (save 1 + 1 tablespoon for garnish)
1/2 cup coconut sugar
2-3 tablespoons lemon juice
1/4 cup flour
1/3 cup biscoff
1 teaspoon cinnamon
1/2 cup heavy cream
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 pie dough crusts, thawed
1 egg (egg wash)
1 tablespoon vanilla extract
Sea salt (optional)
Vanilla ice cream
Instructions
Peel, quarter and thinly slice the apples, then add to a large bowl. Coat with the lemon juice and toss.
Add the flour, crushed biscoff cookies, and spices; evenly coat, stirring with a spoon.
Unroll one pie crust into a pie tin and press down slightly to ensure there aren't any pockets of air on the sides. Pour the apples over.
Roll over the second pie crust on top then use scissors to cut away excess dough. Use a spoon or fork to press and seal the edges, and then make four incisions in the center of the pie. Brush with egg wash then bake for 30 minutes at 350F.
Remove from oven and cool for 2 minutes while melting biscoff in the microwave for about 35 seconds or until melted. Pour over the hot pie.
Sprinkle the crushed biscoff cookies, sea salt, and serve warm with vanilla ice cream.
Peach-Infused Blueberry Pie
A recent trip to Portland, ME, reminded me how special wild blueberries can be. While I didn’t get a chance to try an authentic Maine dessert, it inspired me to make this Peach-Infused Blueberry Pie, a familiar favorite with a little twist.
The blueberries are macerated overnight with peach nectar, lemon, and a touch of cinnamon to enhance their natural sweetness. This extra step ensures that every bite is juicy, flavorful, and perfectly balanced with just a hint of citrus.
For the filling, you can choose whether to add a thickener. Some prefer a looser, syrupy pie, while others like a sturdier filling that holds its shape. I’ve opted for a small amount of flour or cornstarch, which keeps the pie sliceable while letting the blueberries shine.
The pie crust can be traditional or latticed, giving you the freedom to make it visually stunning. Top with small cubes of butter before baking to prevent spillage and add richness. Serve warm with whipped mascarpone or ice cream for a dessert that feels like summer in every bite.
Whether you’re a blueberry lover, a pie enthusiast, or just looking for a show-stopping dessert, this pie is approachable, flavorful, and a little playful with the peach infusion.
Maine-Inspired Blueberry Pie with Peach Nectar
A summer blueberry pie inspired by Maine’s famous wild blueberries. Fresh berries are macerated with peach nectar, lemon, and warm cinnamon, then baked in a golden lattice crust for a bright, jammy filling with balanced sweetness and depth.
Ingredients
- 1 lb fresh blueberries
- ½ cup coconut sugar
- ½ cup cane sugar (adjust to taste)
- 1 tbsp lemon zest
- 1 tsp lemon juice
- 1 tsp vanilla extract
- ½ tsp salt
- 5–6 fresh mint leaves
- ⅓ cup peach nectar
- 1 tsp cinnamon
- 2–3 cinnamon sticks
- 2 tbsp butter
- 2 pie crusts, room temperature
- 1 egg + 1 tbsp coconut cream (egg wash)
- ½ cup flour or ¼ cup cornstarch/potato starch/arrowroot
- Small cubes of butter (for topping)
- Turbinado sugar (for topping)
- Mascarpone cream or ice cream, for serving
Instructions
- In a large bowl, combine the blueberries, peach nectar, lemon juice and zest, sugars, cinnamon, cinnamon sticks, mint leaves, and salt. Cover and refrigerate overnight or at least 4 hours.
- The next day, stir the mixture and strain, reserving the juice. Remove the cinnamon sticks and mint leaves.
- Transfer the berries to a bowl and toss with your chosen thickener until evenly coated.
- Roll out one pie crust and fit it into your pie dish. Add the blueberry filling and refrigerate while preparing the top crust.
- Roll out the second crust and create a lattice or decorative top. Place it over the filling, trim excess dough, seal the edges, and crimp.
- Dot the top with small butter cubes, brush with egg wash, and sprinkle with turbinado sugar.
- Place the assembled pie in the refrigerator for 15–20 minutes to help the crust hold its shape.
- Bake at 400°F (200°C) for 20 minutes, then reduce heat to 350°F (175°C) and continue baking 45–55 minutes, until the crust is golden and the filling bubbles.
- Cover crust edges with foil during the second half of baking if they brown too quickly.
- While the pie bakes, simmer the reserved peach nectar with a little butter in a small saucepan until slightly thickened.
- Remove the pie from the oven and drizzle the peach glaze over the lattice. Allow the pie to rest 10 minutes before slicing.
- Serve warm with mascarpone cream or ice cream.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
