Name: Lemon Chess Pie with Blackberry Compote
Yield: Makes 8 servings
Ingredients: 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; 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; pie weights or raw rice

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Lemon Chess Pie with Blackberry CompoteRomulo Yanes

"My husband and I celebrated two of our anniversaries at the restaurant in the Morrison-Clark Inn, in Washington, DC, and enjoyed the experience both times." says Michelle M. Berberet of Alexandria, Virginia. "We are especially fond of the lemon chess pie. Do you think you can get the recipe, or is it a state secret?"

It's no state secret—pastry chef Sol Schott was happy to share.

Active time: 45 min Start to finish: 2 1/2 hr

Cooks' note:

• Pie tastes best the day it is made.

Recipe notes

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