TUESDAY'S TREAT

During the holidays I made three desserts: pineapple upside-down cake (a lighter version), lemon pie (using sugar-free pudding), and Chess Pie (not on anyone's diet list).The Chess Pie was the first to disappear. It was my first attempt at this kind of pie even though it is one of my favorites. It was delicious! I read the recipe in my Southern Living Source Newsletter. 
CLASSIC CHESS PIE
1/2 (15 oz.) pkg. refrigerated pie crust
2 c. sugar
2 tbsp. cornmeal
1 tbsp. all-purpose flour
1/4 tsp. salt
1/2 c. butter or margarine, melted
1/4 c. milk
1 tbsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten
Preparation:
Fit pie crust into a 9 inch pie plate according to package directions; fold edges under and crimp.
Line pastry with aluminum foil and fill with pie weights or dried beans.
Bake at 425 for 4-5 min. Remove weights and foil; bake 2 more minutes or until golden. Cool.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into pie crust.
Bake at 350 for 50-55 min., shielding edges with aluminum foil after 10 min. to prevent excessive browning. Cool completely on a wire rack.
VARIATION: Coconut Chess Pie: Prepare filling as directed above; stir in 1 c. toasted flaked coconut before pouring into pie crust. Bake as directed above.