Raspberry Chess Pie

Raspberries were 99 cents a container this week at the store, so you know I grabbed some. I love raspberries. Honestly, I could’ve just eaten the berries all by themselves. I wanted to do something different, though. Not necessarily different as in “Wow, I’ve never thought to use raspberries that way.” I was thinking more along the lines of something different than I usually make. I do lots of muffins, cookies, and cupcakes. I hardly ever do pies. So, pie it would be.

I liked this recipe, though I did have some trouble getting it to set up properly in the center. I don’t know if it has to do with Paula Deen cooking in super humid climates and me being in the desert, but the pie never did completely set in the very center. It wasn’t completely runny; it did congeal somewhat. The pie was also very tasty. I’d like to give it another go so that I can get it just right.

Raspberry Chess Pie
crust an “Apple a Day” original
pie adapted from Paula Deen, The Deen Family Cookbook


For the crust:
1 3/4 c. graham cracker crumbs (about one sleeve)
3 TBSP granulated sugar
2 TBSP bourbon (optional, but the crust won’t be as good without it!)
5 TBSP butter, melted

For the pie:
1 c. granulated sugar
1 c. packed light brown sugar
4 TBSP unsalted butter, softened
4 eggs
1/3 milk (do not use skim)
2 TBSP all-purpose flour
1 1/2 tsp. vanilla extract
pinch of salt

For the berry topping:
1/4 c. seedless raspberry jam
1 TBSP Chambord or other raspberry liquer
2 pints raspberries

1. Preheat oven to 350 degrees F.

2. To make the crust, pulse all ingredients in a food processor. Pat into a nine or ten inch extra deep pie dish. Bake six to eight minutes. Set aside to cool.

3. While the crust cools, being pie filling. Using an electric mixer, cream the sugars and butter. Beat in the eggs, one at a time. Scrape down sides of the bowl.

4. Beat in the milk, flour, vanilla, and salt until smooth.

5. Pour the mixture into the cooled crust and bake until filling is dark golden and just set (the center should still jiggle), 40-45 minutes. Let the pie stand at room temperature until completely cooled.

6. When the pie is cooled, heat the jam over medium heat in a small saucepan until melted, about three minutes. Stir in the Chambord.

7. Sprinkle the berries over the top of the pie. Pour glaze over the berries and serve.

One year ago: raspberry-filled pancakes (Ebelskivers)–apparently raspberry sales are a very important Labor Day weekend tradition…

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  1. Joelen
    September 9, 2009 / 12:03 am

    Mmmm – pie season is almost here and this recipe looks fantastic!

  2. Anonymous
    September 13, 2009 / 2:07 am

    99 cents!!! I'm soooo jealous! I just paid $3.50. Haha But I'm LOOOVING this recipe. I love raspberries!

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