Kentucky Chess Pie
- 1 cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1 tablespoon stone-ground cornmeal
- ¼ teaspoon salt
- 5 large eggs
- 1/3 cup heavy cream
- 1 tablespoon cider vinegar
- 1 tablespoon vanilla extract
- ½ cup (1 stick) butter, melted
- One 9-inch unbaked pie shell
Instructions:
The filling will fall somewhat as it cools, but this is the nature of chess pies.
- Preheat the oven to 400° F.
- Combine the two sugars, the cornmeal, and salt in a medium-size mixing bowl, pressing out all lumps. Beat the eggs in, one by one, then blend in the cream, vinegar, and vanilla. Add the melted butter in a slow, steady stream, beating all the while.
- Pour the filling into the pie shell, slide the pie onto a baking sheet, and bake on the middle oven shelf for 10 minutes. Lower the oven temperature to 325° F. and continue baking for 45 minutes or until puffed and the filling jiggles only slightly when you nudge the pan.
- Transfer the pie to a wire rack and cool to room temperature before cutting.