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Lemon Chess Pie with Berry Sauce Recipe

Lemon Chess Pie with Berry Sauce Recipe

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 YIELD:8 servings


  • 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 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
  • 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 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 in 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).

Reviews for Lemon Chess Pie with Berry Sauce

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Sandyc6348 User ID: 6239356 221990
Reviewed Mar. 4, 2015

"I have this pie several times, but I put a cup of finely chopped pecans in my crust. Some of my family did not care for the mixed berries. I make a sauce with just strawberries. That goes over big time."

[email protected] User ID: 77962 177417
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."

mssmith007 User ID: 5970409 123281
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."

Shannon Splon User ID: 6914630 116183
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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