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Lemon Chess Pie with Berry Sauce

 Lemon Chess Pie with Berry Sauce
This is one of those old—fashioned Southern desserts that makes everyone feel good. The easy—as&mdashpie berry sauce gives it color and a tantalizing tang. — April Heaton, Branson, Missouri
8 ServingsPrep: 45 min. + chilling Bake: 35 min. + chilling

Ingredients

  • 1 cup King Arthur Unbleached 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

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Lemon Chess Pie with Berry Sauce (continued)

Directions

  • 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.
  • 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.
  • 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. Yield: 8 servings (1-1/2 cups sauce).
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.