Classic Chess Pie
 
Prep time
Cook time
Total time
 
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
  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
  2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  3. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
  4. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
  5. 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.
  6. Serve at room temperature, plain or with whipped cream
  7. 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/