The sweet unmistakable flavor of raspberries perfectly blends into this classic chess pie. The sweet, creamy texture will make you wonder why you didn’t try chess pie even sooner. This raspberry variation isn’t very common. I’m guessing it’s because good raspberries are difficult to find. The ones sold in most grocery stores are dry compared to freshly picked berries.
You’ll notice this recipe calls for raspberry puree. You can mash the berries or even toss them in the blender for a few seconds. The secret is in the raspberries. They must be pulverized, mashed, chopped, or whatever you have to do in order to reduce the berries to a thicky, syrupy texture. I also recommend adding raspberry extract but that’s entirely up to you. Once I have the raspberries pureed, I taste the puree to check the sweetness. If the mixture isn’t sweet enough, then I’ll add 1/2 – 1 teaspoon of raspberry extract.
Since raspberries are super juicy, you should prebake the crust. Some call this blind baking. We’ll be using a refrigerated store-bought crust. The directions for prebaking the crust should be on the package. If not, bake the crust at 400℉ for 10 minutes then allow it to cool to room temperature before adding the filling.
Raspberry Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 large bowl
- 1 medium bowl
- 1 wire cooling rack
- 1 wire whisk
- 1 spoon or spatula
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 1 pint raspberries (mashed or pureed)
- 1 1/2 cups granulated sugar
- 1/4 cup heavy cream
- 4 eggs large
- 2 Tbsp yellow cornmeal
- 1 tsp raspberry extract
- 1 tsp vanilla extract
- 5 Tbsp butter melted
Instructions
Prebake The Crust
- Prebake the crust according to the directions on the package.
- Crust should cool to room temperature before filling.
- Reduce oven temp to 350℉.
Prepare The Filling
- In large bowl whisk together the sugar and cornmeal.
- In large bowl whisk together the eggs, melted butter, heavy cream, mashed raspberries, vanilla extract, and raspberry extract (optional).
- Add the liquid ingredients to the dry ingredients and mix thoroughly with a spoon or spatula. If the mixture is too thick you can use an electric mixer but it's not normally necessary.
- Spoon the mixture into the cooled pie crust.
Bake
- Bake on middle rack at 350℉ for 40-45 minutes.
- Pie done when the center is firmly set and not jiggly.
Cool
- Allow to sit on wire cooling rack until room temperature. This normally takes about 2 hours.