Raspberry Chess Pie Recipe
Sweet raspberries blended into a creamy, custard-like chess pie. Serve with whipped cream or a scoop of your favorite ice cream.
Servings 8 slices
Calories 403kcal
Cost $8.25
Utensils & Equipment
- 1 9-inch pie plate
- 1 large bowl
- 1 medium bowl
- 1 wire cooling rack
- 1 wire whisk
- 1 spatula or spoon
- 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.
