Black Raspberry Silk Pie
Ready In: 55 mins
Serves: 8
Ingredients
- 2 cups fresh black raspberries
- 3 eggs, at room temperature
- 1 1⁄2 cups whipping cream, room temperature
- 3⁄4 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 (9 inch) baked pie crusts
- fresh berries
- mint leaf
Directions
- preheat the oven to 425*.
- in a blender or food processor, puree the berries, then strain through a fine-mesh sieve to remove the seeds.
- in a medium bowl, lightly beat the eggs, stir in the cream, sugar, vanilla, salt and berry puree.
- mix until thoroughly blended.
- pour the filling into the pie shell -- and bake for 10 minutes.
- lower the heat to 325* --
- and continue baking for 35 minutes longer or until the filling jiggles slightly in the center (but does not ripple in waves)
- transfer the pie to a wire rack and let it cool completely.
- cover the pie loosely with foil and refrigerate for at least 1 hour before serving --
- garnish the top with a few berries and mint sprigs.
- ***NOTE> you want just a little wobbliness left in the center of the pie when it first comes out of the oven.as it cools, it will firm up -- .
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