Classic Chess Pie

• Refrigerated

  • 4 None large eggs

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 2 tbsp Cornmeal
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 2 cups Sugar
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp White vinegar

• Dairy

  • 1/4 cup Milk

• Other

  • 1/2 None (15-ounce package refrigerated piecrusts

Found on myrecipes.com

Description

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. If desired, garnish with powdered sugar.  Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust. Bake as directed above.