Classic Vinegar Chess Pie
Fixings
1 refrigerated pie hull
4 huge eggs
1 1/2 cups (310g) sugar
1/4 cup (56g) spread, liquefied
1 1/2 tbsp white vinegar
1 tsp vanilla concentrate
Whipped cream, discretionary
Nutmeg, discretionary
Directions
1. Place the pie hull in a 9 inch pie container and pleat the edges. Pre-heat as per the temperature and season of the bundle headings. Use pie loads to hold the outside layer back from puffing up an excessive amount of while baking.
2. Change stove temperature to 350°F, if necessary.
3. In a huge bowl, join the eggs, sugar, spread, vinegar and vanilla concentrate. Whisk well to consolidate, then fill pre-prepared pie shell.
4. Prepare pie for 30-40 minutes, or until pie is set yet a little jiggly.
5. Permit pie to cool to room temperature, then refrigerate pie until cool and firm and serve.
6. Serve pie with whipped cream and a sprinkle of nutmeg. Cool. Partake in the Classic Vinegar Chess Pie plans !!!
Classic Vinegar Chess Pie Video :
