Lemon Chess Pie with Blackberry Compote

Name: Lemon Chess Pie with Blackberry Compote
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Southern
Ingredients: 8 servings Accompaniment: blackberry compote; 6 Tbsps well-shaken buttermilk; 79 milliliters unsweetened desiccated coconut; 6 larges eggs; 177 milliliters all-purpose flour; 3 Tbsps ice water; 6 Tbsps fresh lemon juice; 4 teaspoons finely grated fresh lemon zest; 1 pinch freshly grated nutmeg; 0 teaspoons salt; 355 milliliters sugar; 118 milliliters stick unsalted butter, melted; 5 Tbsps cold unsalted butter (1/3 cup), cut into pieces; 3 Tbsps yellow cornmeal

The recipe Lemon Chess Pie with Blackberry Compote is ready in around 45 minutes and is definitely an outstanding vegetarian option for lovers of Southern food. For 68 cents per serving, you get A mixture of lemon zest, lemon juice, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. How I won the SF Food Wars – Pie or Die Competition, Meyer Lemon Ricotta Pancakes with Blackberry Compote, and Angus Barn Chocolate Chess Pie.

Instructions

Pulse flour, coconut, sugar, and salt in a food processor several times to mix.

Ingredients you will need

Coconut

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter and pulse until most of mixture resembles coarse meal, with remainder in pea-size lumps.

Ingredients you will need

Butter

Add water and pulse just until mixture forms a dough. (Do not overmix or pastry will be tough.)

Ingredients you will need

Dough

Water

Flatten dough into a disk, then chill, covered in plastic wrap, 30 minutes.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Dough

Roll

Line shell with foil and fill with pie weights.

Equipment you will use

Aluminum Foil

Bake in middle of oven 15 minutes, then carefully remove foil and weights and bake shell until pale golden, 5 to 10 minutes more.

Equipment you will use

Oven

Aluminum Foil

Transfer shell to a rack to cool 5 minutes.

Reduce temperature to 325°F.

Whisk together eggs, sugar, and salt until well blended.

Ingredients you will need

Sugar

Egg

Salt

Equipment you will use

Whisk

Whisk in buttermilk, cornmeal, zest, juice, and nutmeg. Gradually whisk in butter until smooth.

Ingredients you will need

Buttermilk

Cornmeal

Butter

Nutmeg

Juice

Equipment you will use

Whisk

Pour filling into pie shell. Cover edge of pie crust with foil to prevent overbrowning .

Ingredients you will need

Pie Crust

Equipment you will use

Aluminum Foil

Bake until custard is just set, about 40 minutes.

Ingredients you will need

Custard

Equipment you will use

Oven

Transfer pie to rack to cool completely.

• Pie tastes best the day it is made.

Equipment

Ingredients

Servings:

8servings

Accompaniment: blackberry compote 6Tbsps

well-shaken buttermilk 79milliliters

unsweetened desiccated coconut 6larges

eggs 177milliliters

all-purpose flour 3Tbsps

ice water 6Tbsps

fresh lemon juice 4teaspoons

finely grated fresh lemon zest 1pinch

freshly grated nutmeg 0teaspoons

salt 355milliliters

sugar 118milliliters

stick unsalted butter, melted 5Tbsps

cold unsalted butter (1/3 cup), cut into pieces 3Tbsps

yellow cornmeal

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Gunderloch Estate Riesling Dry with a 4.3 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.