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
- 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
- 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
- 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).
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.
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