Classic Chess Pie

recipe
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 version is made easy with the use of refrigerated pie crusts.

Yield:

1 (9-inch) pie

Recipe from

Southern Living

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

Preparation

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.

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

March 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note