Pre-heat oven to 350 degrees.

Lightly grease pie plate with non-stick spray

Unroll a ready-to-bake pie crust and lay it onto a pie plate

Crimp the edges around the pie plate, tucking under extra crust to create a uniform look.

In a large mixing bowl, add the butter and sugar and cream together.

Next, add the flour and cornmeal to the sugar mixture.

Add the eggs, one at a time, mixing well between each.

Once the batter is smooth and well mixed, add the milk, vanilla extract and lemon juice and combine.

Pour the batter into the unbaked pie shell.

Bake the pie at 350 degrees for 30-35 minutes. After this time, use foil to lightly cover the entire pie.

Bake again for another 15-25 minutes or until the center is no longer jiggly.

Remove the pie to cool.

Allow the pie to cool thoroughly before slicing. Dust with powdered sugar or add a dollop of whipped cream before serving.

It’s best to keep covered and stored in the refrigerator.