Chess Pie

Ingredients

• 1 9-inch deep dish pie crust
• Filling:
• 2 cups granulated sugar
• 2 Tbsp plain yellow cornmeal
• 1 1/2 Tbsp all purpose flour
• 1/4 tsp salt
• 1/2 cup salted butter (melted)
• 1/2 cup whole milk
• 1 Tbsp white distilled vinegar
• 1 tsp pure vanilla extract
• 4 large eggs (room temperature)
• whipped cream and powdered sugar for dusting

Instructions

1. 1

   Crust: Fit pie crust in a 9-inch deep dish pie plate. Fold edges under and crimp using the finger pinching technique. Line pastry with aluminum foil or parchment. Fill with dried beans or pie weights and bake at 425° for 5 minutes. Remove weights and foil; bake 2-3 more minutes or until golden. Cool.

2. 2

   Make the Pie Filling: In a medium size bowl whisk together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until fully blended. Add eggs, mix well. Pour into pie shell.

3. 3

   Place into a preheated 350°F oven baking for 50 to 55 minutes or until the center is set when gently shaken. Cover edge of the crust with aluminum foil after 20-30 minutes of baking to prevent over browning, if needed.

4. 4

   Cool completely in the pan on a wire rack, then chill in the fridge for at least 4 hours.

5. 5

   Slice and serve dusted with powdered sugar and a dollop of whipped cream.

6. 6

   Fresh Whipped Cream Recipe - Chill the bowl and beaters of a stand mixer or a hand mixer. 15 -20 minutes in the freezer works wonders. Add 1 pint (2 cups) of heavy cream to the chilled bowl, then beat on medium-high speed using an electric mixer. While beating, add 1-2 teaspoons of vanilla extract and then slowly drizzle in 1/4-1/3 cup granulated sugar. Be careful not to overbeat, beating just until stiff peaks form. Chill until serving.