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Classic Chess Pie

Photo: Jessica Colyer

Yield

1 (9-inch) pie

This old-fashioned pie typically has two distinctive ingredients, cornmeal and vinegar, plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla.  This version is made easy with the use of refrigerated pie crusts.

Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 2 cups sugar
  • 2 tablespoons cornmeal
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, melted
  • 1/4 cup milk
  • 1 tablespoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 4 large eggs, lightly beaten
  • Powdered sugar, for garnish

How to Make It

  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. If desired, garnish with powdered sugar. 

  6. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.