Recipe

Blackberry Silk Pie Recipe

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Ingredients

Filling .
1 tsp vanilla .
1 1/2 c heavy cream, at about room temp .
ripe fresh blackberries .
1 tbsp cornstarch .
Garnish .
1 pint fresh blackberries (or one 1-lb bag frozen blackberries, not packed in syrup, partially thawed) .
1/2 c light cream, at about room temp .
3 large eggs, at about room temp .
1 c sugar .
1 (9 inch) flaky pie pastry (partially baked)

Directions

Step #1 Add the berries & 1/4 c sugar in a food processor/blender; process for 30 seconds or long enough to make a smooth puree.
Step #2 Put a mesh sieve over a large bowl & pour the puree into the sieve.
Step #3 Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
Step #4 In a big mixing bowl, whisk the eggs until frothy.
Step #5 Add in 3/4 c sugar & the cornstarch & whisk until well mixed.
Step #6 Blend in the heavy cream, vanilla, light cream, & 1 c puree; mix until evenly mixed.
Step #7 Ladle the filling into the cooled pie shell.
Step #8 Put the pie on the center oven rack & bake in a 300° oven for 50-60 mins, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
Step #9 When done, the filling will likely have puffed somewhat.
Step #10 The center may seem a little jiggly; that is fine.
Step #11 If after the alloted time, the pie seems overly puffy & the center a little underdon, turn the oven off & leave the pie in the hot oven for 10-15 mins.
Step #12 **I always cover pie crust edges with foil wrap to prevent over-browning.
Step #13 Remove the foil wrap the last 10-15 mins of baking time & pie crust edges will be lightly golden brown.
Enjoy the Blackberry Silk Pie recipe

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