Food Town Classic Creamy Chess Pie

Bake time: 50 min

Ingredients

• 1 refrigerated pie crust
• 2 cups sugar
• 2 tablespoons cornmeal
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1/2 cup butter or margarine, melted
• 1/4 cup milk
• 1 tablespoon white vinegar
• 1/2 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• Optional: Powdered sugar, for garnish

Directions

1. Bake Pie Crust: Fit pie crust in a 9-inch pie plate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil. Fill with dried beans or pie weights and bake at 425°F for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
2. Make Pie: Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well before pouring into piecrust.
3. Bake at 350°F 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.

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Monday – Sunday | 6 a.m. – 10 p.m.