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.
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[email protected]This pie is simply divine! The perfect balance of tart and sweet, with a flaky crust and a creamy, decadent filling. I highly recommend this recipe!
Skfazleyrabby Skfazleyrabby
[email protected]This pie was a disaster! The crust was soggy and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Reginald Semvua
[email protected]This pie was a bit too sweet for my taste. I would have preferred a more tart filling. The crust was also a bit too thick and dry for my liking.
mahadi syed
[email protected]I'm not a huge fan of lemon desserts, but this pie was surprisingly good! The lemon flavor was subtle and not overpowering, and the blackberry compote added a nice sweetness. The crust was also very flaky and delicious.
Khizar Wahaj
[email protected]I had a hard time finding fresh blackberries, so I used frozen blackberries instead. The pie still turned out great! The filling was just as creamy and delicious, and the crust was just as flaky.
Adil Idrees
[email protected]This pie was a bit too tart for my taste, but my husband loved it. The crust was flaky and the filling was smooth, but I would have preferred a sweeter filling.
Chinelle Cloete
[email protected]I followed the recipe exactly and my pie came out perfect! The flavor was amazing and the texture was spot on. I will definitely be making this pie again and again.
Godwin Isaiah
[email protected]This pie was easy to make and turned out beautifully. The crust was crispy and flaky, and the filling was smooth and tangy. The blackberry compote was the perfect finishing touch. I will definitely be making this pie again!
Nigel Williamson
[email protected]I've made this pie several times now and it's always a hit! The filling is perfectly tart and creamy, and the crust is flaky and golden brown. The blackberry compote adds a delicious sweetness and depth of flavor. I highly recommend this recipe!
Itz Ali
[email protected]This lemon chess pie with blackberry compote was a delightful treat! The combination of the tangy lemon filling and the sweet-tart blackberry compote was simply irresistible. The crust was flaky and buttery, and the filling was smooth and creamy. I e