Classic Chess Pie

Adapted from a one hundred year old family recipe published in a Texas Panhandle community cookbook by Mrs. C. D. Knowles. Recipe makes 1 pie.

Whatcha Need:

For the Pie Crust

• 1 frozen 9-inch pie shell, thawed, unbaked
• Pie weights or dried beans
• Aluminum foil

For the Filling:

• 1-1/2 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter or margarine, melted
• 2 eggs, slightly beaten
• 1/2 cup half-and-half
• 2 Tablespoons corn meal
• 1 Tablespoon vanilla extract
• 1/2 teaspoon white vinegar

Whatcha Do:

1. Preheat oven to 425ºF.

2. Line pie shell with aluminum foil and fill with pie weights or dried beans. Bake 4 to 5 minutes. Remove foil and weights; bake 2 more minutes or until golden. Cool.

3. Cream the sugar and butter or margarine. Add the eggs and beat until light and fluffy. Stir in the half-and-half, corn meal, vanilla, and vinegar. Mix until mixture is smooth. Pour into cooled pie shell.

4. Lower oven heat to 350º and bake pie for 50 to 55 minutes, shielding edges with foil after 10 minutes to prevent excessive browning.

5. Remove from oven and place on a rack to cool for 30 minutes before cutting. Dust with powdered sugar and serve.