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Chess Pie
    Chess Pie


    Servings: 8
    Prep Time: 10 minutes
    Bake Time: 50 minutes
    Cool Time: not specified
    Start to Finish: 1 hour + cool time
    Times are approximate


    1/2 cup butter
    2 cups white sugar
    1 teaspoon vanilla extract
    4 eggs
    1 tablespoon cornmeal
    1/4 cup evaporated milk
    1 tablespoon distilled white vinegar
    1 (9 inch) unbaked pie shell


    Preheat the oven to 425°F.

    In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.

    Bake for 10 minutes in the preheated oven, then reduce heat to 300°F for 40 minutes. Let cool. Cut and top servings with whipped cream.

    **Note** Why change the temperature while baking? The higher temperature helps the crust bake to a fluffy crust, due to the fat content. Then lowering the temperature helps prevent the crust from burning. If you see the rim of the crust getting too brown, cover with foil.

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