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    Classic Chess Pie


    Source of Recipe


    Southern Living
    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.
 

 

 

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