My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, April 21, 2010

Classic Chess Pie

Chess Pie always reminds me of growing up. My Mom and Mamaw always made Chess Pie, for any occasion. Of course one pie was never enough, you had to have a choice, so there might be three different pies. I just love the simple goodness of Chess Pie. served plain or with a little whipped cream. This is very Southern and most appropriate for your Derby Party

Classic Chess Pie
8 servings
print recipe

1/2 (15-ounce) package refrigerated pie crust, homemade is allowed
2 cups sugar
1/2 cup butter, melted
1/4 cup milk
2 tablespoons cornmeal
1 tablespoon all-purpose flour
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
4 large eggs, lightly beaten

Preheat oven to 425 degrees F. Fie piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil, and fill with pie weights or dried beans.

Bake at 425 degrees F for 4-5 minutes. Remove weight and foil; bake 2 more minutes or until golden. Cool completely.

Reduce oven temperature to 350 degrees F. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour filling into prebaked crust.

Bake at 350 degrees F. for 50-55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

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