Buttermilk Chess Pie with
Southern Comfort Raspberry Sauce

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.

Ingredients

Dough

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 8 tablespoons (1 stick) butter, divided into several pieces
• 1/3 cup shortening, divided into several pieces
• 1/4 cup ice water

Filling

• 1 1/4 cups granulated sugar
• 1 tablespoon all-purpose flour
• 4 eggs
• 1 cup buttermilk
• 1 tablespoon lime juice
• 2 teaspoons vanilla extract
• 1 tablespoon grated nutmeg (fresh-grated makes all the difference)
• 8 tablespoons butter (1 stick), melted

Southern Comfort Raspberry Sauce

• 12 ounces fresh or frozen raspberries (or your favorite berry)
• 4 tablespoons Southern Comfort
• 3 tablespoons granulated sugar
• 4 tablespoons water

Instructions

Dough

1. 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 inch pie pan. (You will have dough left over; sprinkle with sugar and cinnamon, then bake it for a snack.)

Filling

1. Heat oven to 350 degrees F.
2. In a bowl mix all of the ingredients except the butter, then whisk it in.
3. Pour into the prepared crust and bake for 45 minutes 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

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

Attribution

texasmonthly.com