Blackberry Silk Pie

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READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (9 inch) flaky pie pastry (partially baked)
  • Filling
  • 1
    pint fresh blackberries (or one 1-pound bag frozen blackberries, not packed in syrup, partially thawed)
  • 1
    cup sugar
  • 3
    large eggs, at room temperature
  • 1
    tablespoon cornstarch
  • 1 12
    cups heavy cream, at room temperature
  • 12
    cup light cream, at room temperature
  • 1
    teaspoon vanilla
  • Garnish
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DIRECTIONS

  • Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
  • Put a mesh sieve over a large bowl and pour the puree into the sieve.
  • Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
  • In a big mixing bowl, whisk the eggs until frothy.
  • Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
  • Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
  • Ladle the filling into the cooled pie shell.
  • Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
  • When done, the filling will likely have puffed somewhat.
  • The center may seem a little jiggly; that is fine.
  • If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
  • **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.
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