Every time I make a Chess Pie my husband Jack says, “What’s a Chess Pie, this is delicious?”, each time I tell him it’s an old recipe probably created when all one had to cook with were the essentials: butter, sugar, milk, eggs and little more.
Granny Sheffield’s Chess Pie
1 9-inch pie crust, baked (of course Granny always made her own pie crusts, you can use store bought and it still taste good since the filling is so spectacular)
2 cups sugar
1 tablespoon white cornmeal
1 tablespoon flour
1/4 teaspoon salt
1/2 cup butter, melted
1/4 cup milk
1 teaspoon white vinegar
1 teaspoon vanilla
4 eggs, large and lightly beaten
Heat oven to 350 degree F.
With a whisk, stir together sugar, cornmeal, flour and salt, set aside.
Stir vinegar into milk, set aside.
Combine milk and eggs, stir in sugar mixture, then milk mixture.
Pour into prepared pie crust and bake 50-55 minutes or until center is firm.
Cool on wire rack.