Blackberry Lemon Chess Pie Recipe

Name: Blackberry Lemon Chess Pie
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Eggs; Granulated Sugar; Lemon Juice; Salt; Butter; Blackberry; 1 teaspoon pure vanilla extract; Flour; Unsalted Butter

This Blackberry Lemon Chess Pie is a summer sensation! A buttery shortbread crust cradles a luscious lemon filling bursting with juicy blackberries. The perfect balance of sweet and tart, this easy-to-make pie is ideal for barbecues, potlucks, or a special dessert any time. Get ready for a taste of sunshine!

Prep Time 45 mins

Cook Time 35 mins

Calories 284.5 kcal

Protein 7g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blackberry Lemon Chess Pie

Eggs
Granulated Sugar
Lemon Juice
Salt
Butter
Blackberry
1 teaspoon pure vanilla extract
Flour
Unsalted Butter

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How to Make Blackberry Lemon Chess Pie

Adjust oven rack to the middle position and preheat oven to 350°F (175°C).
Prepare the pie crust (see instructions below). Press into a 9-inch buttered pie plate. Bake for 6-8 minutes, or until lightly golden.
Let the crust cool completely on a wire rack.
In a large bowl, beat 4 large egg whites with an electric mixer on high speed until soft peaks form. Set aside.
In a separate bowl, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1/2 cup (1 stick) melted unsalted butter until light and creamy.
Stir in 1 teaspoon pure vanilla extract and 1/4 cup fresh lemon juice.
Gently fold the beaten egg whites into the yolk mixture until just combined.
Pour the filling into the cooled pie crust. Evenly distribute 2 cups fresh blackberries over the top.
Bake for 10-15 minutes, or until the filling is set and the crust is golden brown. The center should be just slightly jiggly.
Let cool completely on a wire rack before serving. For best results, chill for at least 2 hours.
---Crust Instructions---
In a large bowl, combine 1 1/2 cups all-purpose flour, 1/4 teaspoon salt, and 1/2 cup granulated sugar.
Cut in 1/2 cup (1 stick) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
Add 1/4 cup ice water, 1 tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix.
Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes before rolling out.