Blackberry Silk Pie

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (9 inch) flaky pie pastry (partially baked)
• 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 1/2 cups heavy cream, at room temperature
• 1/2 cup light cream, at room temperature
• 1 teaspoon vanilla
• ripe fresh blackberries

Recipe

• 1 add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
• 2 put a mesh sieve over a large bowl and pour the puree into the sieve.
• 3 using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
• 4 in a big mixing bowl, whisk the eggs until frothy.
• 5 add in 3/4 cup sugar and the cornstarch and whisk until well blended.
• 6 blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
• 7 ladle the filling into the cooled pie shell.
• 8 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).
• 9 when done, the filling will likely have puffed somewhat.
• 10 the center may seem a little jiggly; that is fine.
• 11 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.
• 12 **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.