CHESS PIE BARS

FOR THE CRUST:
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
3/4 cup cold butter, cut up
FOR THE FILLING:
3 eggs
1 1/2 cups sugar
6 tablespoons melted butter
1 tablespoon cornmeal
1 teaspoon vanilla
1 teaspoon white vinegar

Preheat oven to 350 degrees F. Grease or coat a 13x9-inch baking pan with cooking spray.

In a large bowl, combine the crust ingredients - the flour, sugar, salt and cut-up cold butter. Beat on low speed of an electric mixer until crumbly (or pulse in a food processor). Press mixture in bottom and about 1/2-inch up the sides of the greased baking pan.

Bake the crust at 350 degrees F for 20 minutes or until very light golden brown.

Meanwhile, in a large mixing bowl, beat the 3 eggs for filling on low mixer speed. Add the cup-and-a-half of sugar. Beat until well blended. Stir in the melted butter, cornmeal, vanilla and white vinegar. Mix well. Pour filling over hot crust.

Return pan to the 350 degree F oven and continue baking an additional 16 to 25 minutes or until the filling is set. Filling may puff up during baking but will settle as it cools.

Cool the bars in the baking pan 1 hour or until completely cool. Cut into bars. Store well-covered in the refrigerator.

Makes 24 bars
Source: Martha White