Classic Chess Pie

Ingredients

• 0.5 cup butter melted
• 2 tablespoons cornmeal 
• 4 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 0.3 cup milk 
• 8 servings powdered sugar for garnish
• 15 ounce piecrusts refrigerated
• 0.3 teaspoon salt 
• 2 cups sugar 
• 0.5 teaspoon vanilla extract 
• 1 tablespoon vinegar white

Equipment

• oven
• wire rack
• aluminum foil

Directions

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Line pastry with aluminum foil, and fill with pie weights or dried beans.
3. Bake at 425 for 4 to 5 minutes.
4. Remove weights and foil; bake 2 more minutes or until golden. Cool.
5. Stir together sugar and next 7 ingredients until blended.
6. Add eggs, stirring well.
7. Pour into piecrust.
8. Bake at 350 for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack. If desired, garnish with powdered sugar.
9. Coconut Chess Pie: Prepare filling as directed above; stir in 1 cup toasted flaked coconut before pouring into piecrust.
10. Bake as directed above.