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.



  • 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


  • 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


  1. Dough: 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.)
  2. Filling: Heat oven to 350 degrees F.
  3. In a bowl mix all of the ingredients except the butter, then whisk it in.
  4. 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.
  5. Southern Comfort Raspberry Sauce: 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.
  6. 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.

Source: texasmonthly.com

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