Ingredientes para Blackberry Silk Pie
- Pie Pastry
- Fresh Blackberries
- 1/4 cup granulated sugar (for puree) + 3/4 cup granulated sugar (for filling)
- 4 large eggs
- 1/4 cup cornstarch
- 1 cup heavy cream
- 1/2 cup light cream
- 1 teaspoon vanilla extract
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Cómo preparar Blackberry Silk Pie
- Combine 2 cups blackberries and 1/4 cup granulated sugar in a food processor.
- Process for 30 seconds, or until a smooth puree is formed.
- Line a fine-mesh sieve over a large bowl. Pour the blackberry puree into the sieve.
- Use a rubber spatula to press the puree through the sieve, removing the seeds.
- Discard the seeds.
- In a large bowl, whisk 4 large eggs until light and frothy.
- Gradually whisk in 3/4 cup granulated sugar and 1/4 cup cornstarch until well combined.
- Gently whisk in 1 cup heavy cream, 1/2 cup light cream, 1 teaspoon vanilla extract, and 1 cup of the strained blackberry puree.
- Mix until completely smooth and well blended.
- Pour the filling into a pre-baked and cooled 9-inch pie crust.
- Place the pie on the center oven rack. Bake in a preheated 300°F (150°C) oven for 50-60 minutes, rotating the pie 180 degrees halfway through.
- The filling will puff slightly during baking. The center may still be slightly jiggly when done – this is normal.
- If, after the allotted time, the pie is overly puffed and the center seems underbaked, turn off the oven and let the pie sit in the oven for 10-15 minutes with the door slightly ajar.
- To prevent over-browning, cover the pie crust edges with aluminum foil for the first 40-45 minutes of baking.
- Remove the foil during the last 10-15 minutes of baking to allow the crust edges to lightly golden brown.
- Let the pie cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
108g
Fat
72g
Carbs
13g
