Chess Pie

Rev. B Samuel Miller and Lorriane Corsale 1983

Classic Chess Pie
Serving Size : 8
1 9 inch pie crust -- unbaked
1/2 cup butter or margarine -- melted
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla
pinch salt
3/4 tablespoon vinegar

Prepare unbaked pie shell. Mix butter and sugar and simmer slowly, stirring, for 5 minutes. remove from heat and let cool slightly, stirring constantly.
Add eggs, one at a time, beating well. Add vanilla, salt and vinegar; mix well.Pour filling into pie shell and bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake for 20-30 minutes. Shake pie gently.
It is done when the center quivers slightly. Do not try to double recipe.Pie keeps well in the refrigerator overnight. Can freeze and reheat