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.
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.
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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Classic Creamy Chess Pie
By Terrie Lewis | January 03, 2023
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
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.
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.
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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