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Lemon Chess Pie with Berry Sauce

Total Time

Prep: 45 min. + chilling Bake: 35 min. + chilling


8 servings (1-1/2 cups sauce)

Updated: Oct. 12, 2022
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
Lemon Chess Pie with Berry Sauce Recipe photo by Taste of Home


  • 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
  • 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
  • 2/3 cup water
  • 1/3 cup sugar
  • 1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
  • 2 teaspoons lemon juice


  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. Refrigerate for 30 minutes or overnight.
  2. 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.
  3. 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°.
  4. 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.
  5. 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.
  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.

Nutrition Facts

1 piece with 3 tablespoons sauce: 528 calories, 25g fat (15g saturated fat), 191mg cholesterol, 389mg sodium, 70g carbohydrate (53g sugars, 2g fiber), 7g protein.

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