Best Chess Pie

Adapted from https://www.thepioneerwoman.com/food-cooking/recipes/a37856058/chess-pie-recipe/

INGREDIENTS

1 unbaked pie crust, store bought or homemade
1 stick of butter, melted
2 cups granulated sugar
4 large eggs
3 Tbsp. yellow cornmeal
1 Tbsp. all-purpose flour
1/4 cup milk, room temperature
1 1/2 Tbsp. lemon juice
1 tsp. vanilla extract
Pinch of salt
Powdered sugar, optional

STEPS

1) Preheat the oven to 375°F.

2) On a lightly floured surface, roll the piecrust into a 12-inch circle. Transfer it to a 9-inch pie plate (no more than 1 1/4-inch deep). Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8 to 10 times, all over, with a fork.

3) Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, 10 to 12 minutes. Carefully remove the paper with weights. Return to the oven and bake until the bottom of the crust is dry and the edges just start to turn light brown, 3 to 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.

4) In a medium bowl, whisk together the melted butter and sugar. Whisk in the eggs, then the cornmeal and flour. Add the milk, lemon juice, vanilla extract, and pinch of salt; mix to combine.

5) Carefully pour the filling into the crust. Bake until the edges and center of pie are set completely, 45 to 50 minutes. (Tent the pie with foil towards the end if either the crust or surface of the pie look darker than golden brown.) Let the pie cool completely, about 2 hours. Top with a sprinkle of powdered sugar, if desired.