Museum Chess Pie - cooking recipe

Ingredients

1/2 c. butter (room temperature)
1 1/2 c. sugar
3 beaten eggs
1 1/2 tsp. cider vinegar
5 Tbsp. milk
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp. corn meal

Preparation

Cream butter and sugar until fluffy.
Add remaining ingredients.
Chill ingredients overnight and bake the next day. Pour into an unbaked pie shell.
Bake at 350\u00b0 for 40 minutes or until knife inserted in center of pie comes out clean.
Cover rim with aluminum foil to avoid pie crust browning too quickly.