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Classic Chess Pie
Yield: 1 pie
Ingredients:
- 1/2 (15-ounce) package refrigerated piecrusts
- 2 cups sugar
- 2 TBSP cornmeal
- 1 TBSP all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup milk
- 1 TBSP white vinegar
- 1/2 teaspoon vanilla extract
- 4 large eggs, lightly beaten
Directions:
- Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
- Line pastry with aluminum foil, and fill with pie weights or dried beans.
- Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
- Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
- Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
- Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.