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.
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.
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.
LEMON CHESS PIE I
The recipe has been handed down in the family, and temperatures were for a wood stove. I've adjusted them over the years, and it seems to work fine!
Provided by Victor
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine eggs, sugar, cornmeal, melted butter, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and continue to bake until set, about 45 minutes more. Serve at room temperature.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 53 g, Cholesterol 109.5 mg, Fat 16.2 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 200.5 mg, Sugar 38.4 g
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.
LEMON CHESS PIE
This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.
Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.
BILL CLINTON'S LEMON CHESS PIE
Bill Clinton's favorite pie!!!
Provided by Carol
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
- Bake in preheated oven for 35 to 40 minutes, until set in center.
Nutrition Facts : Calories 446.2 calories, Carbohydrate 62 g, Cholesterol 149.2 mg, Fat 20.4 g, Fiber 0.5 g, Protein 6 g, SaturatedFat 9.4 g, Sodium 240.8 mg, Sugar 52.6 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.
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