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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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She went to the kitchen and got them to show her how they make this great, simple, light but sweet, pie (my favorite. ) I had gotten the recipe when I left the school back in the 70's, and I've kept it ever since. Please notice, unlike most chess pies, it has no lemon in it. I guess you could add other extracts, like almond, if you just had to. Ingredients:
1 1/2 cups sugar |
4 1/2 teaspoons yellow cornmeal |
1/2 cup melted stick margarine (not spread ) |
3 whole eggs |
1/4 cup milk |
1 teaspoon vanilla extract |
1 teaspoon white vinegar |
1 unbaked pie shell (9 ) |
Directions:
1. Mix sugar and cornmeal.
2. Add melted margarine and mix well Add eggs one at a time, blending well after each addition.
3. Add the milk and vanilla, blend, then add the vinegar SLOWLY.
4. Pour 2 2/3 cups of mixture into pie shell and bake 45 minutes.
5. Be sure the temperature doesnt go over 350 degrees.
6. I always make 2.
7. I like it chilled.
8. ,but some people prefer to eat it warm.
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