“We must have a pie. Stress cannot exist in the presence of a pie.” David Mamet
My grandmother Taylor (we called her ‘Two-Nanny’) was the ultimate cook. Perhaps I’m a little prejudiced, but I believed she could cook, bake, fry, broil, etc. almost anything and the results would top the best dishes Julia Child ever turned out! I spent a few weeks almost every summer when I was a kid with my grandparents and I could depend on ‘Two-Nanny’ to turn out a delicious fresh baked pie about every other day during my visit. Her “chess” pies were her favorites …. buttermilk chess, pumpkin chess, lemon chess, etc., etc. …. that’s why this Caramel Chess Pie recipe is really special to me. It brings back a lot of great memories for me and I hope you will enjoy the finished product as much as I do!
Assemble the ingredients and preheat oven to 400 degrees.
In a large saucepan, combine sugar and water. Cook, without stirring, over medium-high heat until mixture is amber colored, about 10 to 15 minutes. Remove from heat and carefully stir in evaporated milk. Add butter and vanilla, stirring until butter has completely melted. Let cool for 15 minutes.
Now, gradually whisk in eggs, cornmeal, vinegar and salt. Pour into prepared crust.
Bake for 10 minutes and then reduce oven heat to 325-degrees and bake until center is set, about 35 to 40 minutes more. Let cool to room temperature before serving.
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