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lemon chess pie with berry sauce

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my Mamaw's recipe collection.

►
yield 8 serving(s)
prep time 45 Min
cook time 35 Min
method Bake

Ingredients For lemon chess pie with berry sauce

  • 1 c
    all-purpose flour
  • 1/2 c
    flaked coconut
  • 1/4 tsp
    salt
  • 1/3 c
    cold butter, cubed
  • 3-4 Tbsp
    ice water
  • FOR THE FILLING
  • 6
    eggs
  • 1 1/2 c
    sugar
  • 1/3 c
    buttermilk
  • 1/3 c
    lemon juice
  • 3 c
    cornmeal
  • 2 Tbsp
    grated lemon peel
  • 1/4 tsp
    salt
  • dash
    ground nutmeg
  • 1/2 c
    butter, melted
  • FOR THE BERRY SAUCE
  • 2/3 c
    water
  • 1/3 c
    sugar
  • 1 pkg
    (12 ounces) frozen unsweetened mixed berries, thawed and drained
  • 2 tsp
    lemon juice

How To Make lemon chess pie with berry sauce

  • 1
    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 wrap. Refrigerate for 30 minutes or overnight. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  • 2
    Bake at 400° on a lower oven rack for 8 minutes. Remove foil and weights; bake 6-9 minutes longer or until crust is light brown. Cool on a wire rack. Reduce oven setting to 325°. In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon peel, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
  • 3
    Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. 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.
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