Classic Chess Pie

I made this Christmas week. Chess Pie is Jeff’s favorite pie. It is super rich. The recipe is from Southern Living’s March 2000 issue.





Classic Chess Pie

1 refrigerated pie crust
2 cups sugar
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
4 large eggs, lightly beaten

Fit pie crust into a greased 9-inch pie plate; 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 pie crust.

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.


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