Blackberry Silk Pie

Ingredients

• 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 1/2 cups heavy cream, at room temperature
• 1/2 cup light cream, at room temperature
• 1 teaspoon vanilla

Garnish

• ripe fresh blackberries

Directions

1. 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. 2

   Put a mesh sieve over a large bowl and pour the puree into the sieve.

3. 3

   Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.

4. 4

   In a big mixing bowl, whisk the eggs until frothy.

5. 5

   Add in 3/4 cup sugar and the cornstarch and whisk until well blended.

6. 6

   Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.

7. 7

   Ladle the filling into the cooled pie shell.

8. 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. 9

   When done, the filling will likely have puffed somewhat.

10. 10

    The center may seem a little jiggly; that is fine.

11. 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. 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.