Lemon Chess Pie With Berry Sauce Recipes

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LEMON CHESS PIE WITH BERRY SAUCE



Lemon Chess Pie with Berry Sauce image

This is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. -April Heaton, Branson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings (1-1/2 cups sauce).

Number Of Ingredients 20

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 teaspoon salt
1/3 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
6 large eggs, room temperature
1-1/2 cups sugar
1/3 cup buttermilk
1/3 cup lemon juice
3 tablespoons cornmeal
2 tablespoons grated lemon zest
1/4 teaspoon salt
Dash ground nutmeg
1/2 cup butter, melted
BERRY SAUCE:
2/3 cup water
1/3 cup sugar
1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
2 teaspoons lemon juice

Steps:

  • Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning. , Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled., For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.

Nutrition Facts : Calories 528 calories, Fat 25g fat (15g saturated fat), Cholesterol 191mg cholesterol, Sodium 389mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.

LEMON CHESS PIE WITH BLACKBERRY COMPOTE



Lemon Chess Pie with Blackberry Compote image

Provided by Sol Schott

Categories     Egg     Dessert     Bake     Lemon     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 20

For coconut crust
3/4 cup all-purpose flour
1/3 cup unsweetened desiccated coconut
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons plus 1 teaspoon cold unsalted butter (1/3 cup), cut into pieces
2 1/2 tablespoons ice water
For lemon filling
6 large eggs
1 1/2 cups sugar
1/8 teaspoon salt
6 tablespoons well-shaken buttermilk
3 tablespoons yellow cornmeal
4 teaspoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
1 pinch freshly grated nutmeg
1 stick (1/2 cup) unsalted butter, melted
Accompaniment: blackberry compote
Special Equipment
pie weights or raw rice

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.

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