Combine ingredients & pour into unbaked pie shell.
Bake in a preheatd 250° oven for 1 hour or until just firm in the middle.~~Jr. League of Mobile "Recipe Jubilee"

David's Lemon Chess Pie

3 eggs
1 cup sugar
1/2 cup light corn syrup
1/3 cup melted butter
1/3 cup sour cream
1 TB cornmeal
juice of one lemon and also the rind, grated
1/2 t. vanilla extract

In a blender, blend each item in as it is added. Pour into a 9-inch pastry shell and bake at 350 for 45 to 50 minutes or until set and dark golden brown. Bake on the middle oven shelf or just below middle in the oven.

Filling can be used for 1 dozen 3-inch tarts if preferred. Bake tarts for about 30 minutes.

The TB of cornmeal adds just the right touch of texture to the filling.

1 1/2 cups sugar
3 TB cocoa
1 small can evaporated milk
1/2 stick butter, softened
2 eggs
1 t. vanilla

Mix all ingredients in the blender or in a bowl with an electric mixer. Put into an unbaked 9-inch pie shell and bake at 350 for 30 minutes or more until just set.

1 (15 oz.) pkg. refrigerated piecrusts (or make your own)
2 cups sugar
2 Tblsp. cornmeal
1 Tblsp. all-purpose flour
1/4 tsp. salt
1/2 cup butter or margarine, melted
1/4 cup milk
1 Tblsp. white vinegar
1/2 tsp. vanilla extract
4 large eggs, lightly beaten

Unfold piecrusts, and stack on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425° F. for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 minutes more or until golden. Let cool completely.
Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
Bake at 350° F. for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie complete on a wire rack.

Coconut Chess Pie:
Prepare filling as directed; stir in 1 cup toasted coconut before pouring into piecrust. Bake as directed.

Chocolate-Pecan Chess Pie:
Prepare filling as directed; stir in 3-1/2 Tblsp. cocoa and 1/2 cup toasted pecans before pouring into crust. Bake as directed.

Lemon Chess Pie:
Prepare filling as directed; stir in 1/3 cup lemon juice and 2 tsp. grated lemon rind before pouring into piecrust. Bake as directed.