Chess Pie Ii
Yield
servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
butter
oftened |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | tablespoon |
cornmeal
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
butter
oftened |
|
| 15 | ml |
vinegar
|
|
| 15 | ml |
cornmeal
|
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine filling ingredients in mixing bowl; beat on high speed 3 to 5 minutes or until very well mixed.
Pour into pastry shell. Bake at 350℉ (180℃) 25 to 35 minutes or until golden brown and firm.
Cool before serving.
