Lemon-Blackberry Chess Pie Bites

Makes 30 miniature pies | Prep: 10 minutes | Cook: 20 minutes


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)


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.

This delicious recipe brought to you by Kitchen Confidante®


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