Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 
                                                            

Chess Pie

(this recipe makes 2 pies so you might want to half it)

5 large egg yolks

2 cups sugar

1 cup whole milk

½ cup (1 stick) butter, (do not substitute), melted

1 tablespoon all-purpose flour

1 tablespoon white cornmeal

1 teaspoon vanilla extract

2 unbaked 8-inch piecrusts

 

Preheat oven to 400 degrees.  In a large bowl, beat together egg yolks and half the sugar, then beat in the remaining sugar.  Beat in the milk, melted butter, flour, cornmeal, and vanilla.

 

Fit the piecrusts into pie pan and trim the edges.  Divide the filling between two piecrusts.  Bake until the crusts are lightly browned and the filling is bubbling up (it won’t look entirely set up at this point).  Remove from the oven and let cool on a wire rake until the filling sets.