Old-Fashioned Chess Pie

1/2 package (15 ounces) refrigerated piecrust
1 1/2 cups sugar
1/4 cup (1/2 stick) butter, melted
1/4 cup whipping cream
4 large eggs, beaten
1 Tablespoon cornmeal
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1/4 teaspoon salt
Unsweetened whipped topping

Preheat oven to 350°F. Fit 1 piecrust into a 9-inch pie plate. Flute edges, pressing crust to side of plate.

Combine sugar, butter, whipping cream, eggs, cornmeal, vinegar, vanilla and salt in a medium bowl. Beat with wire whisk until smooth. Pour into piecrust.

Bake until knife inserted in center comes out clean, 40-50 minutes. Cool completely on wire rack.

Place whipped topping in a pastry bag fitted with a star tip. Pipe topping around edge of pie just before serving.

Makes 8 servings


Helpful Tips

Be careful not to whisk the ingrediants too long; whisk them until just blended. over-whisking adds too much air, causing the filling to rise during baking, then fall and crack as it cools.

Mix 'n' Match

For a lemon chess pie, add 1/4 cup lemon juice and 2 teaspoons grated lemon rind to the pie filling.