Lemon Chess Pie – #southerncomfort

Lemon Chess Pie

Lemon Chess Pie – #southerncomfort

Spring is sprung and this classic Lemon Chess Pie with Berry Sauce is just the ticket to celebrate. I would use a much simpler pie crust recipe I found with flour, oil, and two tablespoons vinegar (makes the crust flaky) and just press it into a pie dish. But that’s just me, taking the easy way out… What is your favorite pie recipe for spring?

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
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 over browning.

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.

Read more: http://www.tasteofhome.com/recipes/lemon-chess-pie-with-berry-sauce#ixzz3Yc3CsGT0

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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