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

Heat 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 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.