Email to Cat      

Classic Chess Pie

Source of Recipe


Southern Living Favorites






List of Ingredients



• 1 (15-oz.) pkg. refrigerated piecrusts *
  
• 2 cups sugar
  
• 2 Tbsp cornmeal
  
• 1 Tbsp all-purpose flour
  
• 1/4 tsp salt
  
• 1/2 cup butter or margarine, melted
  
• 1/4 cup milk
  
• 1 Tbsp white vinegar
  
• 1/2 tsp vanilla extract
  
• 4 large eggs, lightly beaten
  






Instructions



1. Unfold piecrusts, and stack them on a lightly floured surface. Roll into one (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
   
   
2. Line piecrust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425 degrees (F) for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 more minutes or until golden. Let cool completely.
   
   
3. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
   
   
4. Bake at 350 degrees (F) for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning.
   
   Cool pie completely on a wire rack.
   
   Makes 1 (9-inch) pie.
   
   






Final Comments


* Rolling two refrigerated piecrusts together creates a tender, flaky pastry that rivals any homemade one.

VARIATIONS:

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

* Chocolate-Pecan Chess Pie: Prepare filling as directed; stir in 3-1/2 Tbsp cocoa and 1/2 cup toasted pecans before pouring into piecrust. Bake as directed.

* Lemon Chess Pie: Prepare filling as directed; stir in 1/3 cup lemon juice and 2 tsp grated lemon rind before pouring into piecrust. Bake as directed.