Friday, February 6, 2015

Classic Chess Pie

· 1 (9-inch) unbaked pie crust shell, chilled
· 2 cups sugar
· 2 tablespoons cornmeal
· 1 tablespoon all-purpose flour
· ¼ teaspoon salt
· ½ cup butter, melted
· ¼ cup milk
· 1 tablespoon white vinegar
· ½ teaspoon vanilla
· 4 large eggs, lightly beaten

1. Preheat oven to 425 degrees. Line pie shell with aluminum foil o parchment paper, making sure it extends over the edge of the crust. Fill with pie weights, dry uncooked rice or beans. Bake at 425 degrees for 4 to 5 minutes or until pie shell no longer looks wet. Carefully remove foil and weights, bake 2 to 3 minutes longer or until crust looks dry and golden. Cool on wire rack.
2. Reduce oven temperature to 350 degrees. 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 pie crust.
3. Bake at 350 degrees for 50-55 minutes or until set, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
*Coconut Chess Pie: Prepare filling as directed; stir in 1 cup toasted sweetened flaked coconut before pouring into piecrust. Bake as directed above.

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