Made with on-hand ingredients this classic pie is a southern favorite. Cornmeal and vinegar set this recipe apart from others and creates a crunchy, lovely crust across the top of the pie.
Serves: 6 slices
Ingredients
1 9" round pie crust
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
¼ teaspoon salt
½ cup butter or margarine, melted
¼ cup milk
1 tablespoon white vinegar or coconut flavored vinegar*
½ teaspoon vanilla extract
4 large eggs, lightly beaten
Instructions
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Line pastry with aluminum foil, and fill with pie weights or dried beans.
Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
Serve at room temperature, plain or with whipped cream
Refrigerate leftovers.
Notes
* White vinegar or a flavored vinegar such as coconut works wonderfully. Optional: Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.
Recipe adapted from Southern Living 2000.
Recipe by Pray Cook Blog at https://praycookblog.com/classic-chess-pie/