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Kentucky Chess Pie

Source of Recipe


From "A Love Affair with Southern Cooking"



List of Ingredients



• 1 cup granulated sugar
  
• 3/4 cup firmly packed light brown sugar
  
• 1 Tbsp stone-ground cornmeal
  
• 1/4 tsp salt
  
• 5 large eggs
  
• 1/3 cup heavy cream
  
• 1 Tbsp cider vinegar
  
• 1 Tbsp vanilla extract
  
• 1/2 cup (1 stick) butter, melted
  
• One 9-inch unbaked pie shell
  






Instructions



1. Preheat the oven to 400°F.
   
   
2. Combine the two sugars, the cornmeal, and salt in a medium-size mixing bowl, pressing out all lumps. Beat the eggs in, one by one, then blend in the cream, vinegar, and vanilla. Add the melted butter in a slow, steady stream, beating all the while.
   
   
3. Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for 10 minutes. Lower the oven temperature to 325°, and continue baking for 45 minutes or until puffed and the filling jiggles only slightly when you nudge the pan. Transfer the pie to a wire rack and cool to room temperature before cutting. (The filling will fall somewhat as it cools, but this is the nature of chess pies.)
   
   Makes 8 servings.