Looking to recreate a childhood favorite of my father-in-law, with very little success with internet sleuthing. Acid is key for chess pie, so my thought is to drop most of the vinegar from this recipe (https://www.southernliving.com/recipes/classic-chess-pie), finely mince the rinds, then fold in with all the other pie filling ingredients. Does this make sense? Is there a more refined way to do this (maybe to get a smoother filling by puréing the rind)? Thank you!
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