Chess Pie

Ingredients

• One half recipe Easy Pie Dough, shaped and chilled in a pie plate
• 4 eggs, room temperature
• 2 1/2 ounces whole milk
• 1 tablespoon vanilla extract
• 14 ounces granulated sugar
• 4 ounces melted butter, cooled
• 1/2 teaspoon salt
• 2 tablespoons finely ground cornmeal
• 1 tablespoon all purpose flour
• 1 tablespoon white vinegar

Directions

1. Set an oven rack in the lowest slot and heat the oven to 425 degrees F. Cover the chilled pie crust with foil or parchment, then add pie weights; dried beans work well if that is what you have. Bake the crust on the oven’s bottom rack for 5 minutes. Turn the heat down to 325 degrees F and continue baking for 3 minutes more. Lift out the liner and weights, then return the shell to the oven until it turns pale golden, another 3 to 4 minutes. Take it out and let the crust cool all the way.
2. Whisk the eggs with the milk and vanilla in a bowl for 30 seconds, just until evenly blended. Pour in the sugar in a steady stream, whisking as you add it. Add the butter, salt, cornmeal, flour, and vinegar, and whisk until the mixture is smooth with no lumps you can see.
3. Transfer the filling to the cooled crust and set the pie on the oven’s lower rack. Bake for 45 minutes, until the filling is set but still has a gentle wobble and the edges have puffed slightly. Let the pie cool completely. Serve warm, or cover and refrigerate for a chilled filling.