Classic Chess Pie

• 1 (15 oz.) pkg. refrigerated pie crust
• 2 c. sugar
• 2 Tbsp. cornmeal
• 1 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/2 c. butter or margarine, melted
• 1/4 c. milk
• 1 Tbsp. white vinegar
• 1/2 tsp. vanilla extract
• 4 large eggs, lightly beaten

1. Unfold pie crusts, and stack on a lightly floured surface. Roll into 12 inch circle.
2. Fit pie crust into a 9 inch pie place according to package directions; fold edges under, and crimp.
3. Line pie crust with aluminum foil, and fill crust with pie weights or dried beans.
4. Bake at 425u0b0 for 4 to 5 minutes.
5. Remove weights and foil; bake 2 to 3 more minutes or until golden.
6. Let cool completely.
7. Stir together sugar and next seven ingredients until blended.
8. Add eggs, stirring well.
9. Pour into pie crust.
10. Bake at 350u0b0 for 50-55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning.
11. Cool pie completely on a wire rack.
12. Preparation time:
13. 23 minutes.
14. Bake 1 hour and 3 minutes.

refrigerated pie crust, sugar, cornmeal, flour, salt, butter, milk, white vinegar, vanilla extract, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=12843 (may not work)