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Raspberry Chess Pie Bars
Raspberry Chess Pie Bars
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Impress at potlucks with these stunning Buttermilk Raspberry Chess Pie Bars - a guaranteed hit!
Ingredients:
  • For the brown sugar bar crust
  • 4 1/2 cups (563g) unbleached all-purpose flour
  • 3/4 cup (150g) packed light brown sugar
  • 3/4 teaspoon fine sea salt
  • 1 pound (454g) unsalted butter, melted and slightly cooled
  • For the filling
  • 1 cup (125g) unbleached all-purpose flour
  • 1/4 cup (45g) fine-ground yellow cornmeal
  • 1 teaspoon fine sea salt
  • 10 ounces (284g) unsalted butter, at room temperature
  • 2 cups (400g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 8 large (400g) eggs, at room temperature
  • 2 1/2 cups (592 milliliters) buttermilk
  • 4 cups (480g) raspberries
  • About 2 tablespoons granulated sugar for sprinkling
Instructions:
  • Preheat the oven to 350°F (175°C) with a rack positioned in the middle. Lightly butter and line a 12-by-17-inch (30 by 43 cm) rimmed baking sheet with parchment paper, leaving an overhang on two opposite sides.
  • Prepare the crust: In a large bowl, mix the flour, brown sugar, and salt using your hands or a fork. Gradually add the butter and mix until the mixture is moist and crumbly. Press the dough onto the bottom and up the sides of the baking sheet. You can create a decorative edge with a fork or leave it rustic. Chill in the refrigerator for 15 minutes to firm up.
  • Prepare the crust: Line it with parchment paper and weight it down with dried beans, rice, or pie weights. Bake for 12 to 15 minutes until the crust sets and turns golden brown. Remove the parchment and weights, then cool the crust on a wire rack. Lower the oven temperature to 325°F (165°C) and adjust the rack to the lower third of the oven.
  • Prepare the filling by whisking together flour, cornmeal, and salt in a small bowl. Set aside. In a stand mixer with the paddle attachment or using a handheld mixer in a large bowl, cream the butter and sugar until super light and fluffy, about 3 to 5 minutes on medium speed. Incorporate the vanilla. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Gradually mix in the flour mixture in thirds on low speed until just blended. Slowly pour in the buttermilk, beating until fully combined. Remember to scrape the bowl as needed.
  • Prepare the crust then smoothly pour in the filling. Top with berries and a sprinkle of sugar. Bake for 40-45 minutes until the edges are golden and puffed while the center is set but slightly wobbly. It will firm up as it cools.
  • Cool completely on a wire rack before cutting into bars. Store in an airtight container in the refrigerator for up to 1 week. Share your love for the recipe by leaving a review below!

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