To about 12 inches, roll the pie crust, then transfer it to a standard pie plate. If desired, you can decorate the edges. Place it in the fridge for at least an hour or until the crust is firm.

In a medium, light-colored skillet, melt the butter, stirring often until it has a nutty aroma and turned amber-brown. Make sure to keep an eye to prevent the butter from burning. Into a dish, pour the melted butter and allow it to cool for about an hour.

In the oven, place a baking sheet and preheat the oven to 350 degrees.

In the meantime, lightly whisk the eggs in a mixing bowl.

Combine the granulated sugar, cornmeal, flour, and salt in another mixing bowl.

To the sugar mixture, pour in the browned butter, milk, vinegar, and vanilla. Mix well before adding in the eggs. Mix until everything is blended.

Pour the filling into the prepared crust. Place in the preheated oven and bake for about 45 to 55 minutes or until the edges are set, yet still slightly wiggle in the middle.

Before slicing, allow the pie to cool on a wire rack for 30 minutes. Slice and serve. Store any leftovers in the fridge.