Chess Pie
Description
This is a popular dessert in the southern states that originated in England. It's a custard pie, but this version has a secret ingredient, browned butter. It makes a great holiday dessert.
Ingredients
1 prepared pie crust (homemade or store-bought, unbaked)
1/2 c. salted butter, diced into T. pieces
1 1/4 c. granulated sugar
2 T. cornmeal
1 T. all-purpose flour
1/4 t. salt
1/3 c. whole milk
1 T. white vinegar
1 t. vanilla extract
4 large eggs
Directions
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Roll pie crust out to about 12-inches; roll up around rolling pin; transfer to a standard pie plate. Unroll and shape into pie plate. Decorate edges as desired. Chill until crust is firm, at least 1 hour.
In a medium, light colored skillet, melt butter; let cook, stirring frequently until it has a nutty aroma and has browned, being careful not to burn it. It should be an amber brown color. Pour into a dish and let cool 1 hour.
Place a baking sheet in the oven. Preheat oven to 350 degrees.
In a bowl, beat eggs lightly.
In another bowl, whisk together granulated sugar, cornmeal, flour and salt.
Pour browned butter, milk, vinegar and vanilla to sugar mixture; blend. Add eggs; mix until well combined. Pour into prepared crust.
Bake on the baking sheet until edges are set but center just wiggles slightly, about 45 - 55 minutes.
Transfer to a wire rack to cool for 30 minutes before slicing and serving.
Store pie in refrigerator.
8 servings.