Chess Pie

Ingredients

• 1 9-inch deep dish frozen pie crust (see notes)
• 1 large egg (beaten for egg wash)
• 2 cups granulated sugar
• 2 Tablespoons yellow cornmeal
• 1 Tablespoon all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (melted)
• 1/4 cup milk
• 1 Tablespoon white distilled vinegar
• 1 teaspoon vanilla extract
• 4 large eggs (room temperature)
• Powdered sugar (optional)

Instructions

1. 1

   Preheat the oven to 350 degrees F. Brush the bottom of the pie crust with the beaten egg, and par-bake the crust for 10 minutes (according to package directions). Set aside.

2. 2

   In a large bowl, whisk the sugar, cornmeal, flour, and salt together. Pour in the melted butter and whisk until fluffy.

3. 3

   Add the milk, vinegar, and vanilla extract, and continue mixing until combined.

4. 4

   Beat the 4 eggs slightly and pour them into the pie-filling mixture. Use the whisk to continue beating the eggs until the pie filling is fully combined and smooth.

5. 5

   Pour the filling into the pre-baked pie crust, place the pie on a small or medium cookie sheet, and bake the pie for 35 minutes. Loosely place a piece of foil over the pie to prevent it from browning too much, and bake for another 15-20 minutes or until the pie filling no longer jiggles in the middle.

6. 6

   Place the pie on a cooling rack, and allow it to cool completely for 3 hours before slicing. For a firmer pie filling, place the pie in the fridge after cooling on the rack for another 2 hours. Dust with powdered sugar before serving, if desired.