Chess Pie

By ELBSeattle

This recipe has been in our family for years. We always served Chess Pie for Thanksgiving. In honor of Chess Pie I named my cat Chess. He is now 18 years old. One year he decided to sample his namesake and nibbled the tops off of both cooling pies.

I have made several improvements on the family recipe over the years.

Ingredients

• 1 unbaked pastry shell
• 1/4 teaspoon salt
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 tablespoons corn meal
• 1 stick salted butter, melted
• 1 teaspoon cider vinegar
• 2 eggs
• 4 teaspoons vanilla
• 5 tablespoons half and half

Details

Servings 1

Preparation

Step 1

Preheat oven to 400°

Measure sugar into mixing bowl; add corn meal and eggs and beat together until smooth. Add vanilla, vinegar and milk; stir in melted butter. Pour into unbaked pie shell. Bake for 35-40 minutes, until top is deep brown but not burnt, and wiggles slightly when shaken. I have found that if the crust is frozen when you pour the filling in, the edges of the crust are less likely to get too dark. If your crust is fresh or already thawed, put a ring of foil around the crust so the edges won’t burn.