A chess pie recipe

A chess pie recipe

Now this is often a decadent type of pie to make and eat.  As always, it sure does taste good even if it is not healthy for us to eat routinely.

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. and lasts well in refrigerator or freezer.

In her later days, Grandme [who died of old age in the late 1970’s] also suggested that--if you wanted a larger, deeper pie, you could use four eggs and add a tablespoon 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 les sugar--one cup instead on one and one half--and found that it does just as well..