Chess Pie

This pie recipe was sent to me many years ago by my late maternal grandmother, Ruby Iris McGougan Tate. Mamma Ruby (as we lovingly called her) loved to cook and I spent more time at her house than I did my own. We always had a FUNderful time! When I spent the night, we stayed up VERY LATE and some of my fondest childhood memories are watching Sivad (Fantastic Features) on Saturday nights ... and of course, all the time we spent together in the kitchen. I thought it was oddly wonderful (back in the day) when she would cook up a delicious breakfast (after midnight!) Simply put, we had the time of our lives together! And I have often wished I could make mamma's famous chicken and dumplings like she made them - but have never been able to duplicate them and have never had any better than hers! Ohhh...there were many special things about Mamma Ruby - but one that always comes to mind is that she made everyBUDDY feel like they were the apple of her eye! All I know is - she WAS the apple of mine!
CHESS PIE

1 cup butter (2 sticks)
3 cups white sugar (you can use 1/2 sugar and 1/2 splenda)
3 teaspoons vanilla flavoring
6 large eggs
1 tablespoon lemon juice
3 tablespoons white corn meal
2 tablespoons distilled white vinegar
2 (9 inch) unbaked pie shells

Preheat oven to 300 degrees. In a large bowl, mix the butter, sugar, and vanilla. Add the eggs and mix in the corn meal, lemon juice, and vinegar - beat until smooth. Bake for 10 minutes in the preheated oven at 300 - then turn up heat to 350 degrees and cook for about 20 more minutes. Let cool completely, about one hour. Cut and enjoy! You will think you died and went straight to heaven!

NOTE:
Sometimes, I change up the recipe a little, although it's perfect when made exactly as stated above.

OPTIONS:

• Add a little more lemon juice if you prefer more lemon flavor.
• Adding a little fresh flake coconut to the ingredients OR toast a little coconut and sprinkle on top.
• Add fresh crushed pineapple or pineapple extract
• Add a few pinches of fresh lemon zest