Chess Pie

Chess Pie #1:

1 (9 inch) pie shell
1/2 cup butter, melted
1 1/2 cups white sugar
3 eggs
1 tablespoon cornmeal
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl combine melted butter or margarine, eggs, and sugar. Mix well, then add cornmeal, vinegar, and vanilla extract. Stir until all ingredients are thoroughly combined. Pour into pastry shell.
Bake in preheated oven for 35 minutes, or until set and golden brown on top.

I took the advice of the reviewers and bought a deep dish crust. Not necessary at all. They must be mixing it with an electric mixer and adding a bunch of air. I also cooked it longer than the 35 minutes specified. No need. Mine is overcooked.

This tastes like the "gooey butter" part of gooey butter cake. We all like it, and I will make it again. I think this might technically be a vinegar pie instead of chess pie. I'm ultimately looking for a less buttery, more evaporated milk flavor for "my" chess pie recipe.