Classic Chess Pie

INGREDIENTS:

2 cups sugar
2 Tbsp. cornmeal
1 Tbsp. all-purpose flour
1⁄4 tsp. salt
1⁄2 cup butter, melted
1⁄4 cup milk
1 Tbsp. white vinegar
1⁄2 tsp. vanilla extract
4 large eggs, lightly beaten

INSTRUCTIONS:

Preheat oven to 425°. Line pie shell with aluminum foil or parchment paper, making sure it extends over the edge of the crust. Fill with pie weights or dry, uncooked rice or beans.


Bake at 425° for 4 to 5 minutes or until pie shell no longer looks wet.

Carefully remove foil and weights, and bake 2 to 3 more minutes or until crust looks dry and golden. Cool on wire rack.

Reduce oven temperature to 350°. Whisk together sugar, cornmeal, flour, and salt in a large bowl. Whisk in melted butter, milk, vinegar, and vanilla. Whisk in eggs. Pour mixture into piecrust.

Bake at 350° for 50 to 55 minutes or until set, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

The Southern Living Community Cookbook