Recipe for cooking buttermilk chess pie with southern comfort raspberry sauce

Desserts to Go with Coffee and Tea :: Perfect Pies

Buttermilk Chess Pie with Southern Comfort Raspberry Sauce

Source: texasmonthly.com

Inspired by Shirley Rooney, a local woman who was the baker at the Gage Hotel in Marathon when Grady Spears cooked there from 1992 to 1994.

Dough
2 c. flour
1/4 c. sugar
1 tsp. kosher salt
8 Tbsp.s butter (1 stick), divided into several pieces
1/3 c. shortening, divided into several pieces
1/4 c. ice water

In a food processor combine the flour, sugar, and salt. Add the butter and shortening. Process (or pulse) until the mixture is coarse. Add the water slowly, being careful not to over-process. Remove the dough, roll out on a floured surface, and place in a 9-in. pie pan. (You will have dough left over; sprinkle with sugar and cinnamon, then bake it for a snack.)

Filling
1 1/4 c. sugar
1 Tbsp. flour
4 eggs
1 c. buttermilk
1 Tbsp. lime juice
2 tsp. vanilla extract or flavoring
1 Tbsp. grated nutmeg (fresh-grated Makes approximately all the difference)
8 Tbsp. butter (1 stick), melted

Preheat oven to 350 degrees F.

In a bowl mix all of the ingredients except the butter, then whisk it in. Pour into the prepared crust and bake for 45 mins. or until a wooden pick or knife blade inserted in the center comes out clean. Serve with Southern Comfort Raspberry Sauce.

Southern Comfort Raspberry Sauce
12 oz. fresh or frozen raspberries (or your favorite berry)
4 Tbsp. Southern Comfort
3 Tbsp. sugar
4 Tbsp. water

Place all of the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 5 mins. or until the berries are soft. Transfer the mixture to a blender and purèe. Pass the purèe through a fine strainer, such as a chinois, pressing with the back of a spoon to extract or flavoring all of the liquid.