This is an excellent recipe and very easy to make. I am a little surprised at some of the negative comments. This pie recipe is very typical and delicious for one of the custard-type pies. Try using heavy whipping cream rather than evaporated milk, this will help with the texture and the cracking. Also, PRE-HEAT your oven to 450 degrees, place pie plate on a cookie sheet, place in oven and immediately turn oven down to 350 degrees and bake 45-50 minutes. The top will be a medium brown as the cornmeal surfaces and browns, and the pie should be set. I had no problems with it and my family absolutely loves it. Thanks for the great recipe!
– This pie is still in the oven as I write this, but after all the recipes Ive tried I have yet to come along one that resembled the pies my grandmother used to make. One of the reasons I searched for so long was that I didnt realize the one very simple fact that set my family pies apart from the “recipe pies” – the commotion. There was always so much going on in our house during the holidays that this pie was made, that the pie always fell. Every Chess pie (we call it Vinegar Pie) Ive ever had in 22 years has been flat! I would recommend stomping to anyone else who has this same tradition. Also, leaving your pie in the oven while the oven cools is truly the best way to set the center, and the top is SUPPOSED to be brown and cracked.
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