Lemon Chess Pie with Berry Sauce Recipe
Lemon Chess Pie with Berry Sauce Recipe photo by Taste of Home

Lemon Chess Pie with Berry Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 35 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup flaked coconut
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 3 to 4 tablespoons ice water
  • FILLING:
  • 6 eggs
  • 1-1/2 cups sugar
  • 1/3 cup buttermilk
  • 1/3 cup lemon juice
  • 3 tablespoons cornmeal
  • 2 tablespoons grated lemon peel
  • 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

Directions

  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.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
  6. 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. Yield: 8 servings (1-1/2 cups sauce).
Originally published as Lemon Chess Pie with Berry Sauce in Taste of Home October/November 2012, p26

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Chess Pie with Berry Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Nov. 22, 2012

"I made this with an oil pie crust, and with lime zest & juice instead of lemon, and it was delicious! My Thanksgiving guests loved it. I also halved the amount of sugar in the filling with no problem."

MY REVIEW
Reviewed Nov. 21, 2012

"My husband is the baker in our house and he knows how much I love lemon and chess pies. He tried this one out on our family for Sunday dinner and it was an instant hit. I love, love it! I requested it for Thanksgiving."

MY REVIEW
Reviewed Oct. 13, 2012

"I made this pie for my mother-in-law's birthday, and it turned out great! Everybody had seconds and the entire pie was eaten in one sitting!! My mother-in-law even said she wanted me to make this pie for her every year! This is quite a success considering she normally doesn't eat very many sweets. I guess I will have to file this recipe for future use!!"

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