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 cups flour
1/4 cup granulated sugar
1 teaspoon kosher salt
8 tablespoonss butter (1 stick), divided into several pieces
1/3 cup shortening, divided into several pieces
1/4 cup 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-inch pie pan. (You will have dough left over; sprinkle with sugar and cinnamon, then bake it for a snack.)

Filling
1 1/4 cups granulated sugar
1 tablespoon 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

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

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. Transfer the mixture to a blender and pur?e. Pass the pur?e through a fine strainer, such as a chinois, pressing with the back of a spoon to extract all of the liquid.