LEMON CHESS PIE WITH BLACKBERRY COMPOTE
Provided by Sol Schott
Categories Egg Dessert Bake Lemon Coconut Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Make coconut crust:
- Pulse flour, coconut, sugar, and salt in a food processor several times to mix. Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps. Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)
- Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.
- Shape and bake crust:
- Preheat oven to 350°F.
- Roll out dough on a lightly floured surface into a 12-inch round, then fit into a 9-inch pie plate. Crimp edge and prick bottom and sides all over.
- Line shell with foil and fill with pie weights. Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more. Transfer shell to a rack to cool 5 minutes.
- Reduce temperature to 325°F.
- Make filling:
- Whisk together eggs, sugar, and salt until well blended. Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth. Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .
- Bake until custard is just set, about 40 minutes. Transfer pie to rack to cool completely.
BLACKBERRY LEMON CHESS PIE
A delightful shortbread crust, lemon, and blackberries make for this deliciously tart, yet sweet, summer pie.
Provided by BachFromTheDead
Categories Pie
Time 35m
Yield 1 pie, 15 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to middle position and heat oven to 350°F.
- Bake the pie crust for approximately 6 minutes. Let cool.(See pie crust method below).
- Beat 4 egg whites at high speed until bubbly, set aside.
- Whick together 4 egg yolks, sugar, and melted butter until combined. Add vanilla extract and lemon juice. Fold in egg whites.
- Pour into cooled pie crust and drop blackberries evenly about the pie. Put in the center of the oven.
- Bake at 350 F for approximately 10-15 minutes or until the crust is gold-brown and the edges no longer jiggle.
- The Crust:.
- Add all ingredients except the butter. Rub the cubed butter in by hand until forming a coarse meal. Press into buttered pan.
LEMON CHESS PIE
Steps:
- In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.
SOUTHERN LEMON CHESS PIE
Steps:
- Preheat oven to 400 degrees. Cream the butter and sugar, and add the eggs one by one. Blend in the lemon juice, zest, buttermilk, vanilla and cornmeal so you have a light mixture. Pour filling into pie shell and bake for 10 minutes. Lower temperature to 325 degrees and bake for 20 minutes or more until center is almost completely set.
- TIP: LEMON PEPPER
- This is a great tip to lower your salt intake. Just peel the zest from a lemon, avoiding the white pith which is bitter. Bake at a low temperature, like 300 for about 2035 minutes, until peel is dry (temperature depends on how big a batch). Coarsely chop, and blend in a spice grinder with 15 black peppercorns, 10 white peppercorns, 8 allspice berries, 1/2 teaspoon onion powder. Pulse to combine.
- LEMON BUTTER
- Soft butter. Juice lemons, add shallots and parsley. Season with salt and white pepper. Mix well and form into logs for serving and freezing.
TEXAS LEMON CHESS PIE
Slice into Southern comfort and go back to a simpler time with this classic, feel-good pie. We consider it a must-have menu item for our family gatherings all year long.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Unroll pastry into a 9-in. pie plate; flute edges. Line unpricked pastry with a double thickness of foil. Fill with dried beans, uncooked rice or pie weights., Bake at 400° on lower oven rack for 8 minutes. Remove foil and weights: bake 6-9 minutes longer or until bottom of crust is light brown. Cool on a wire rack. Reduce heat to 325°., In a small bowl, beat egg whites until soft peaks form. Set aside., In a large bowl, cream butter and sugar until light and fluffy; beat in the egg yolks, lemon zest, cornmeal and vanilla. Stir in milk and lemon juice. Fold in beaten egg whites. Pour into crust. Cover edges with foil to prevent overbrowning. , 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. Serve with whipped cream if desired.
Nutrition Facts :
BLACKBERRY-LEMON PIE
Sweet blackberries and tart lemons work their flavor combo magic in this easy, tapioca-thickened pie. Best part? It preps in 20 minutes!
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Toss blackberries with sugar, tapioca, lemon peel and juice in large bowl. Let stand 15 min.
- Line 9-inch pie plate with 1 of the pie crusts as directed on package; fill with fruit mixture. Dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 4 g
LEMON CHESS PIE II
A Low-Fat Chess Pie.
Provided by JJOHN32
Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly.
- Beat egg whites until stiff.
- In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell.
- Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.
Nutrition Facts : Calories 235.1 calories, Carbohydrate 37.1 g, Cholesterol 40.7 mg, Fat 8.2 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 3 g, Sodium 167.2 mg, Sugar 27.3 g
LEMON CHESS PIE
Steps:
- Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust. For a crispier crust, consider parbaking.
- Melt butter in a saucepan over medium heat, then remove from the heat and stir in the sugar. Beat in the eggs, then stir in the cornmeal, and then the lemon juice. Pour the filling into the crust.
- Bake for 35 to 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.
BLACKBERRY-LEMON PIE
Great blackberry pie with a twist (of lemon).
Provided by Cyndi Cady
Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
- In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
- Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Nutrition Facts : Calories 448.7 calories, Carbohydrate 72 g, Cholesterol 3.8 mg, Fat 16.8 g, Fiber 5.6 g, Protein 4.6 g, SaturatedFat 4.7 g, Sodium 248.8 mg, Sugar 41.6 g
LEMON CHESS PIE WITH BERRY SAUCE
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
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups sauce).
Number Of Ingredients 20
Steps:
- 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., 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., 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°., 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. , 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., 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 : Calories 528 calories, Fat 25g fat (15g saturated fat), Cholesterol 191mg cholesterol, Sodium 389mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
LEMON CHESS PIE
Talk about a simple solution to dessert! No recipe could be easier or more tasty! Chess pie is typically a very sweet pie with a dense consistency. Allow to cool completely. You may want to chill before serving a thin slice. From The Carriage House in Norfolk, Virginia.
Provided by Bev I Am
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Combine first 6 ingredients and pour into the pastry shell.
- Bake for 25-30 minutes.
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LEMON BLACKBERRY CHESS PIE - BARBARA BAKES™
From barbarabakes.com
5/5 (1)Category DessertServings 8Total Time 1 hr 45 mins
- Preheat oven to 375° Roll out pie dough into a 12-inch circle on a surface liberally sprinkled with flour. Fit into a standard 9-inch pie pan and flute the edges. Prick the bottom of the dough with a fork.
- Line with a piece of parchment paper and fill with dried beans, uncooked rice, or pie weights. Bake for 20 minutes. Remove the paper with pie weights and bake for an additional 15 minutes (or until crust is starting to get golden brown.) Let the crust cool on a wire rack while you make the filling.
- Reduce the oven temperature to 350°. Make the blackberry filling: In a medium sauce pan mix together sugar and cornstarch. Add blackberries and lemon juice and cook over medium-high heat, stirring and breaking up the blackberries as much as possible with a wooden spoon or potato masher, until the filling has thickened and the berries have fallen apart, 3 to 5 minutes. Remove from heat and let cool.
- Make the Chess Pie Filling: Combine the sugar and cornstarch. Whisk in butter, cream, eggs, egg yolks cornmeal, lemon juice and zest, and vanilla in a large sauce pan. Cook over medium heat, stirring constantly with the whisk, until the filling has thickened a bit and coats the back of the spoon, about 7 minutes. It should be the consistency of thin lemon pudding. Remove from heat.
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