This rich pie pays homage to Southern chess pies, with the addition of a soft, buttery crust. Serve in thin wedges with fresh berries.
Makes two 12-inch pizzas
- 2 cans refrigerated croissant dough
- 1 pound cream cheese
- 1 cup butter
- 2 cups sugar
- 10 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2 tablespoons turbinado sugar
- 3 cups toasted blanched almonds
- 3 cups fresh raspberries
Spread croissant dough in a single layer over the bottom and up the sides of two pizza pans.
In a large bowl, place cream cheese and butter. With a mixer on medium speed, beat until blended. Add sugar and continue beating until creamy.
Beat in eggs one at a time, then add vanilla and almond extract.
Pour batter over croissant crust, dividing evenly. Bake pizzas at 375° for 40 minutes or until centers are set.
While pizzas are still hot, sprinkle with turbinado sugar and blanched almonds. Allow to cool, then sprinkle fresh raspberries over each.