Classic Chess Pie - cooking recipe

Ingredients

1 (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

Unfold pie crusts, and stack on a lightly floured surface. Roll into 12 inch circle.
Fit pie crust into a 9 inch pie place according to package directions; fold edges under, and crimp.
Line pie crust with aluminum foil, and fill crust with pie weights or dried beans.
Bake at 425\u00b0 for 4 to 5 minutes.
Remove weights and foil; bake 2 to 3 more minutes or until golden.
Let cool completely.
Stir together sugar and next seven ingredients until blended.
Add eggs, stirring well.
Pour into pie crust.
Bake at 350\u00b0 for 50-55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning.
Cool pie completely on a wire rack.
Preparation time:
23 minutes.
Bake 1 hour and 3 minutes.