champagne chess pie
ingredients
- • 1 9" pie crust (rolled, crimped, and chilled in refrigerator)
- • 2 1/4 c sugar
- • 1/2 t kosher salt
- • 1 1/3 T yellow corn meal
- • 4 1/2 eggs beaten well
- • 1 1/2 T champagne reduction (see below)
- • 1/2 T white wine vinegar
- • 1 1/2 t vanilla extract
- • 6 oz melted butter
instructions
- preheat your oven to 325 F.
- combine the sugar, salt, and cornmeal in a medium size bowl and mix.
- add your eggs, champagne, vinegar, and vanilla and whisk to combine.
- add the butter and whisk again. make sure everything is well mixed with no lumps. it should be kind of thick.
- pour the mixture into your pie crust.
- bake the pie for 55-60 minutes on the bottom rack of your oven.
the pie should have golden brown crust and be pretty firm when done cooking.
you only want a little jiggle when you give it a wiggle. let it cool for at least 4 hours before serving. it can be cooked the day before and kept in the fridge. bring to room temperature before serving.
for champagne reduction
reduce 1 bottle (25.4 oz) of champagne to 3/4 cup. will hold in the fridge for months.