Ingredients
1 cup all-purpose flour1/2 cup sweetened shredded coconut1/4 teaspoon salt1/3 cup cold butter, cubed3 to 4 tablespoons ice waterFILLING:6 large eggs, room temperature1-1/2 cups sugar1/3 cup buttermilk1/3 cup lemon juice3 tablespoons cornmeal2 tablespoons grated lemon zest1/4 teaspoon saltDash ground nutmeg1/2 cup butter, meltedBERRY SAUCE:2/3 cup water1/3 cup sugar1 package (12 ounces) frozen unsweetened mixed berries, thawed and drained2 teaspoons lemon juice
Preparation
Place the flour, coconut and salt in a food processor; process until blended. Add butter; pulse until mixture is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim dough to 1/2 in. beyond rim of plate; flute edge. Line unpricked dough with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake on a lower oven rack for 8 minutes. Remove foil and weights; bake until crust is light brown, 6-9 minutes longer. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the eggs, sugar, buttermilk, lemon juice, cornmeal, lemon zest, salt and nutmeg. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning.
Bake until a knife inserted in the center comes out clean, for 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.
For sauce, in a small saucepan, bring water and sugar to a boil. Cook until syrup is reduced to 1/4 cup; transfer to a small bowl. Cool completely. Just before serving, stir in berries and lemon juice; serve with pie.
