Chess Pie
- 4 whole Eggs
- 1 cup Sugar
- 1/4 cups Softened Butter
- 1 Tablespoon Cornmeal
- 1 Tablespoon Flour
- 1 Tablespoon Vinegar
- 1 teaspoon Vanilla
- 1 whole Pie Crust
- Preheat the oven to 350.
- Mix everything (except the crust, heh heh) in your stand mixer until combined (a few minutes at medium speed). My butter never quite mingles with the rest of the ingredients, and I always have little chunks of it floating around-but that's never hurt the outcome.
- Pour into pie crust, and bake 45-55 minutes (55 minutes usually does it for me), or until the top is turning golden-brown. If your crust starts to brown too much you can cover the crust with aluminum foil - but this has never happened to me with this recipe. It will be a little jiggly when it comes out, but don't worry - everything will turn out OK in the end. Let it cool a bit - and then eat it! With coffee!
eggs, sugar, ubc, cornmeal, flour, vinegar, vanilla, pie crust
Taken from tastykitchen.com/recipes/desserts/chess-pie/ (may not work)