Blackberry Lemon Chess Pie Recipes

SPLENDA LEMON CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
• Bake in preheated oven for 35 to 40 minutes, until set in center.

FLUFFY LEMON CHESS PIE

Steps:

• Prebake pie shell at 425 F for 7-8 minutes.
• Cream sugar with butter until light.
• Beat in egg yolks one at a time.
• Beat in lemon zest and juice.
• In a separate bowl, beat egg whites until stiff.
• Lightly fold egg whites into the filling.
• Pour filling into pie shell and bake at 350 F until set and lightly golden, about 25-30 minutes.
• Cool and serve.

BLACKBERRY-LEMON PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
• In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
• Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE

Steps:

• Make coconut crust:
• Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
• Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
• Shape and bake crust:
• Preheat oven to 350°F.
• Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
• Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
• Reduce temperature to 325°F.
• Make filling:
• Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
• Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.

LEMON CHESS PIE

Steps:

• Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.