An Easter desert recipe idea

Chess pie    

    cup and half of sugar,

    stick of butter ,melted

    TABLESPOON of apple cider vinegar

    TEASPOON of vanilla

    3 eggs beaten together

 

    (melt the butter in a skillet--I use my old black iron one--stir in the sugar and let it melt slowly, remove from heat, stir in eggs quickly then the vinegar, then vanilla.   Pour into unbaked pie shell (I use store-bought since I can't make pretty pie crust
Cook at 375 degrees until done (about 30 minutes.  It will sort of brown and puff-up a bit.  You can stick a toothpick in the middle to test. 

 

  Let it set to cool naturally.  It will "set-up and not be runny."  It can be eaten warm, cool, cold, frozen, reheated, etc..lasts well in refrigerator or freezer.

 

   In her later days, Grandme also suggested that--if you wanted a larger, deeper pie, you could use four eggs and add a tablesppoon of mild.  this makes it a little more "custardy. " Most of us prefer it the old way.

 

  Also, in this day of worrying more about weight, sugar, carbs, diabetes, etc.....I've used less sugar--one cup instead on one and one half--and found that it does just as well...