Alice's Chess Pie
Alice's Chess Pie recipe
Yield
12 servingsPrep
5 minCook
35 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | tablespoon |
cornmeal
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
vinegar
|
|
| 5 | tablespoons |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
unbaked 9 inch |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 15 | ml |
cornmeal
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
vinegar
|
|
| 75 | ml |
light cream (half&half)
|
|
| 1 | each |
pie shell (9 inch)
unbaked 9 inch |
|
Directions
Cream butter and sugar.
Beat eggs together well and add remaining ingredients.
Fold egg mixture into butter/sugar mixture.
Pour into pie shell. Bake at 400℉ (200℃) for 10 minutes and then lower the heat to 325℉ (160℃) and bake for an additional 25 minutes or until set.
