Blackberry Lemon Chess Pie
Indulge in the perfect blend of tart and sweet with this irresistible Blackberry Lemon Chess Pie. Featuring a creamy lemon-infused custard filling paired with juicy bursts of fresh blackberries, this pie is as visually stunning as it is delicious. A buttery pie crust cradles the luscious mixture, which is enriched with eggs, milk, and a touch of vanilla for velvety smoothness. The addition of cornmeal gives the filling a unique texture, while the fresh lemon juice and zest deliver a vibrant citrus kick that perfectly complements the natural sweetness of the berries. Baked to golden perfection, this pie is ideal for special occasions or a casual dessert, and it's equally delightful served at room temperature or chilled. Whether topped with whipped cream or left to shine on its own, this Blackberry Lemon Chess Pie is a show-stopping treat that celebrates the flavors of summer in every slice.
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Recipe Information
Ingredients
- 1 store-bought or homemade (9-inch) Pie crust
- 1.5 cups Fresh blackberries
- 1.25 cups Granulated sugar
- 2 tablespoons Cornmeal
- 1 tablespoon All-purpose flour
- 0.25 teaspoons Salt
- 0.5 cups (melted and cooled) Unsalted butter
- 4 whole Large eggs
- 0.25 cups Whole milk
- 0.25 cups Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C).
Prepare the pie crust. If using a store-bought crust, fit it into a 9-inch pie dish, trimming and crimping the edges as desired. Place the crust in the freezer for 10 minutes while you prepare the filling.
Rinse the blackberries and pat them dry. Scatter the blackberries evenly across the bottom of the pie crust.
In a mixing bowl, combine the sugar, cornmeal, flour, and salt. Whisk to evenly incorporate.
Add the melted and cooled butter to the dry mixture, followed by the eggs. Whisk until fully combined.
Stir in the milk, lemon juice, lemon zest, and vanilla extract. Mix until the filling is smooth and well-combined.
Gently pour the filling over the blackberries in the pie crust, being careful not to displace them.
Place the pie dish on a baking sheet to catch any overflow. Bake in the preheated oven for 50-55 minutes, or until the filling is set and slightly puffed, with a light golden-brown top.
Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to fully set.
Serve at room temperature or chilled. Optionally, garnish with whipped cream or additional blackberries for presentation. Enjoy!
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 1023 mg | 341% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 361.8 g | 132% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 270.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 284 mg | 22% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
