↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Bourbon Blackberry Custard Pie
1 9 inch prebaked pie crust
2 1/2 cups fresh blackberries
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks, beaten
1/2 cup broken walnut pieces
1 cup chilled whipping cream
2 tablespoons brown sugar
1 tablespoon bourbon
The pie crust must be thoroughly cooled before filling.
Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the puree in a heavy saucepan over medium-low heat.
Sift together the sugar, cornstarch and salt. Add them to the puree, and stir. Add the butter. Continue to stir until the sugar and butter are
melted and the mixture is steamy but not boiling. Whisk several spoonfuls of the hot berry puree into the beaten egg yolks to temper them, then whisk the yolks into the puree in the pan. Continue to stir and cook until the mixture boils. Reduce the heat and simmer 1 minute.
Pour the berry mixture into the pre-baked pie crust. Cool it to room
temperature. Sprinkle the walnuts over the top. Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.
When ready to serve, whip the cream with the brown sugar and bourbon until light peaks form. Serve slices of pie with a generous dollop of the whipped cream on top.
Serves 8.
Bourbon Blackberry Custard Pie
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Bourbon Blackberry Custard Pie
1 9 inch prebaked pie crust
2 1/2 cups fresh blackberries
1 1/2 cups granulated sugar
6 tablespoons cornstarch
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks, beaten
1/2 cup broken walnut pieces
1 cup chilled whipping cream
2 tablespoons brown sugar
1 tablespoon bourbon
The pie crust must be thoroughly cooled before filling.
Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the puree in a heavy saucepan over medium-low heat.
Sift together the sugar, cornstarch and salt. Add them to the puree, and stir. Add the butter. Continue to stir until the sugar and butter are
melted and the mixture is steamy but not boiling. Whisk several spoonfuls of the hot berry puree into the beaten egg yolks to temper them, then whisk the yolks into the puree in the pan. Continue to stir and cook until the mixture boils. Reduce the heat and simmer 1 minute.
Pour the berry mixture into the pre-baked pie crust. Cool it to room
temperature. Sprinkle the walnuts over the top. Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set. Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.
When ready to serve, whip the cream with the brown sugar and bourbon until light peaks form. Serve slices of pie with a generous dollop of the whipped cream on top.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.