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
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.