Ingredients

• 1/2 (15-ounce) package refrigerated pie crusts
• Pie weights or dried beans
• Aluminum foil

• 2 cups sugar
• 2 Tbsp. cornmeal
• 1 Tbsp. flour
• 1/4 tsp. salt
• 1/2 cup unsalted butter or margarine, melted
• 1/4 cup milk
• 1 Tbsp. white vinegar
• 1/2 tsp. vanilla extract
• 4 large eggs, lightly beaten
• Powdered sugar, for garnish

Directions

1. Pie crusts, aluminum foil, pie weights: We made things easy with a refrigerated piecrust, but you'll still need to do the fitting and crimping. For even easier results, use a frozen pie crust that's ready to go.
2. Sugar: Adds sweetness and thickness to the custard.
3. Cornmeal: Along with flour, cornmeal helps thicken up the chess pie's custard.
4. Flour: For thickness and body in the custard.
5. Salt: A little salt balances the pie's sweetness.
6. Butter: Use unsalted, but if you only have salted, cut back on the salt you add.
7. Milk: Adds to the custard's richness.
8. White vinegar: The secret ingredient. Vinegar helps to balance the sugar's sweetness.
9. Vanilla extract: All baking recipes benefit from a little vanilla extract to elevate the flavors.
10. Eggs: You'll need 4 for a solid custard.
11. Powdered sugar: Optional, but it's a nice addition to the pie right before you serve.

1. Step 1: Prep the crust: Fit the crust into your pieplate and fit, fold, and crimp the edges. (If you buy packaged pie shells, they've already done this work for you.)
2. Step 2. Add pie weights to crust: Next, cover the crust with aluminum foil, and fill it with pie weights or dried beans, which will keep it from puffing up as it bakes.
3. Step 3: Blind bake the crust: Blind baking refers to baking a crust before any filling is added. By baking the crust on its own until flaky and crisp, you prevent the filling from leeching into the crust and creating the "soggy bottom" that you always hear the contestants anxiously dreading on baking competition shows. Blind baking this crust doesn't take long, just four to five minutes in a 425°F oven. Then remove the pie weights and foil, bake for two more minutes, and set aside to cool.
4. Step 4: Make the filling: Combine the sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract in a medium mixing bowl and stir until blended. Add the eggs, stir well to combine.
5. Step 5. Add filling to pie crust: Pour the filling into the cooled crust.
6. Step 6. Bake: Bake the filled pie at 350°F for 10 minutes. Then take it out of the oven and fold lengths of aluminum foil around the fluted crust. This will protect it from becoming overly browned. Return the pie to the oven and bake an additional 40 to 45 minutes.
7. Step 7. Cool: Remove the aluminum foil and let cool before dusting with powdered sugar.

1. Fit pie crust to pieplate: Fit piecrust in a 9-inch pieplate according to package directions; fold edges under, and crimp. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
2. Parbake piecrust: Line pastry with aluminum foil. Fill with dried beans or pie weights. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly Bake at 425°F for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
3. Make pie filling: Stir together sugar, cornmeal, flour, salt, melted butter, milk, white vinegar, and vanilla extract until blended. Add eggs, and stir well. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly Pour filling into piecrust. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
4. Bake chess pie: Bake at 350°F for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly
5. Cool pie: Cool completely on a wire rack. If desired, garnish with powdered sugar. Jen Causey; Prop Stylist: Christina Daley; Food Stylist: Ana Kelly