LEMON CHESS PIE WITH BERRY SAUCE

Lemon Chess Pie with Berry Sauce image

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

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Ingredients

1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/4 teaspoon salt
1/3 cup cold butter, cubed
3 to 4 tablespoons ice water
FILLING:
6 large eggs, room temperature
1-1/2 cups sugar
1/3 cup buttermilk
1/3 cup lemon juice
3 tablespoons cornmeal
2 tablespoons grated lemon zest
1/4 teaspoon salt
Dash ground nutmeg
1/2 cup butter, melted
BERRY SAUCE:
2/3 cup water
1/3 cup sugar
1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained
2 teaspoons lemon juice

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.