Lemon-Blackberry Chess Pie Bites
Ingredients
For the blackberry filling:
3/4 cup (3 ounces) fresh or frozen blackberries
1 1/2 tablespoons granulated sugar
1 teaspoon cornstarch
1/2 teaspoon fresh lemon juice
For the chess pie filling:
1 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, melted
2 large eggs
1 large egg yolk
1/2 cup heavy cream
2 tablespoons cornmeal
zest of 1 lemon
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
For the crust:
2 packages mini fillo shells (30 shells)
Instructions
Preheat the oven to 350°F.
Make the blackberry filling:
In a small saucepan, mash the blackberries, sugar, cornstarch and lemon juice with the back of a wooden spoon or a masher over medium heat. Stir the mixture frequently, breaking the berries down as it cooks for about 3-5 minutes, or until the filling has thickened. Remove from the heat and cool completely.
Make the chess pie filling:
In a medium saucepan, whisk together the sugar, butter, eggs, egg yolk, heavy cream, cornmeal, lemon zest, cornstarch and vanilla extract until well combined. Place over medium heat and cook for about 7 minutes, whisking constantly, until the custard coats the back of a spoon. Set aside to cool slightly.
Assemble the pie bites:
Place the fillo shells in a miniature muffin pan or baking sheet. Place a small drop (about 1/4 teaspoon) of blackberry filling at the bottom of each shell. Spoon the chess pie filling into each shell, followed by a drizzle of the black berry filling. Swirl the blackberry into the lemon filling. Place the miniature pies into the oven and bake for about 13-15 minutes, or until the filling is set and the edges of the mini pie bites just begin to turn brown. Cool to room temperature before serving.