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Chess Pie

on May 29, 2013

1 single pie crusts, unbaked
2 cups sugar
2 heaping Tbsp flour, all purpose
1 heaping Tbsp cornmeal
3 finger pinch salt
1/2 cup butter, melted
1/4 cup milk plus 1 Tbsp vinegar
2 tsp vanilla extract
3 large eggs, lightly beaten

Preheat oven to 400 degrees F. Roll out and place pie crust into 9 inch pie plate; crimp edges, cut slits in sides and across bottom of pie crust to prevent puffing up while baking..

Bake pie crust 2 to 3 minutes, Cover with foil; bake an additional 4 to 5 minutes or until golden. Set aside to cool.

Mix together sugar, flour, cornmeal, salt, melted butter, milk and vinegar mixture and vanilla. Add eggs one at a time, stirring well after each addition. Pour into baked pie shell.

Reduce oven temperature to 350 degrees F. Cover edges of pie with foil and bake 40 to 45 minutes; remove foil; baked 10 more minutes or so to brown edges. Cool completely on a wire rack.

Add 1 cup tasted flaked coconut to pie filling before baking.


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