LEMON CHESS PIE WITH BLACKBERRY COMPOTE

Lemon Chess Pie with Blackberry Compote image

Provided by Sol Schott

Yield Makes 8 servings

Number Of Ingredients 20

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For coconut crust
3/4 cup all-purpose flour
1/3 cup unsweetened desiccated coconut
1 teaspoon sugar
1/8 teaspoon salt
5 tablespoons plus 1 teaspoon cold unsalted butter (1/3 cup), cut into pieces
2 1/2 tablespoons ice water
For lemon filling
6 large eggs
1 1/2 cups sugar
1/8 teaspoon salt
6 tablespoons well-shaken buttermilk
3 tablespoons yellow cornmeal
4 teaspoons finely grated fresh lemon zest
6 tablespoons fresh lemon juice
1 pinch freshly grated nutmeg
1 stick (1/2 cup) unsalted butter, melted
Accompaniment: blackberry compote
Special Equipment
pie weights or raw rice

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.