Lemon Chess Pie With Blackberry Compote
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
37
Spice
41
Sweetness
48
Sourness
34
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
All-Purpose Flour1.5 cups
Sugar1 tsp
Salt2 cup
Unsalted Butter (melted)6 large
Egg6 tbsps
Buttermilk (well-shaken)3 tbsps
Yellow Cornmeal6 tbsps
Lemon Juice (fresh)1 pinch
Nutmeg (freshly grated)Directions:
1
Make coconut crust: Pulse flour, coconut, sugar, and salt in a food processor several times to mix
2
Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps
3
Add water and pulse just until mixture forms a dough
4
(Do not overmix or pastry will be tough
5
) Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes
6
Pulse flour, coconut, sugar, and salt in a food processor several times to mix
7
Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps
8
Add water and pulse just until mixture forms a dough
9
(Do not overmix or pastry will be tough
10
) Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes
11
Shape and bake crust: Preheat oven to 350°F
12
Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate
13
Crimp edge and prick bottom and sides all over
14
Line shell with foil and fill with pie weights
15
Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more
16
Transfer shell to a rack to cool 5 minutes
17
Reduce temperature to 325°F
18
Preheat oven to 350°F
19
Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate
20
Crimp edge and prick bottom and sides all over
21
Line shell with foil and fill with pie weights
22
Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more
23
Transfer shell to a rack to cool 5 minutes
24
Reduce temperature to 325°F
25
Make filling: Whisk together eggs, sugar, and salt until well blended
26
Whisk in buttermilk, cornmeal, zest, juice, and nutmeg
27
Gradually whisk in butter until smooth
28
Pour filling into pie shell
29
Cover edge of pie crust with foil to prevent overbrowning
30
Bake until custard is just set, about 40 minutes
31
Transfer pie to rack to cool completely
32
Whisk together eggs, sugar, and salt until well blended
33
Whisk in buttermilk, cornmeal, zest, juice, and nutmeg
34
Gradually whisk in butter until smooth
35
Pour filling into pie shell
36
Cover edge of pie crust with foil to prevent overbrowning
37
Bake until custard is just set, about 40 minutes
38
Transfer pie to rack to cool completely