CategoryDifficultyIntermediate

Fabulous additions make this pie special

 9-inch prebaked pie crust
 2 ½ cups fresh blackberries
 1 ½ cups granulated sugar
 6 Tbsp. Cornstarch
 ¼ tsp. Kosher salt
 2 Tbsp. Unsalted butter
 4 egg yolks, beaten
 ½ cup broken walnut pieces
 1 cup chilled whipping cream
 2 Tbsp. Brown sugar
 1 Tbsp. Bourbon
1

The pie crust must be thoroughly cooled before filling.

2

Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds.

3

Discard the seeds and put the puree in a heavy saucepan over medium-low heat.

4

Sift together the sugar, cornstarch, and salt.

5

Add them to the puree, and stir.

6

Add the butter.

7

Continue to stir until the sugar and butter are melted and the mixture is steamy but not boiling.

8

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.

9

Continue to stir and cook until the mixture boils.

10

Reduce the heat and simmer 1 minute.

11

Pour the berry mixture into the prebaked pie crust. Cool it to room temperature.

12

Sprinkle the walnuts over the top.

13

Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set.

14

Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

15

When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form.

16

Serve slices of pie with a generous dollop of bourbon whipped cream on each.

Source:
From Butter Beans to Blackberries: Recipes from the Southern Garden, by Ronni Lundy. North Point Press, 1999

Ingredients

 9-inch prebaked pie crust
 2 ½ cups fresh blackberries
 1 ½ cups granulated sugar
 6 Tbsp. Cornstarch
 ¼ tsp. Kosher salt
 2 Tbsp. Unsalted butter
 4 egg yolks, beaten
 ½ cup broken walnut pieces
 1 cup chilled whipping cream
 2 Tbsp. Brown sugar
 1 Tbsp. Bourbon

Directions

1

The pie crust must be thoroughly cooled before filling.

2

Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds.

3

Discard the seeds and put the puree in a heavy saucepan over medium-low heat.

4

Sift together the sugar, cornstarch, and salt.

5

Add them to the puree, and stir.

6

Add the butter.

7

Continue to stir until the sugar and butter are melted and the mixture is steamy but not boiling.

8

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.

9

Continue to stir and cook until the mixture boils.

10

Reduce the heat and simmer 1 minute.

11

Pour the berry mixture into the prebaked pie crust. Cool it to room temperature.

12

Sprinkle the walnuts over the top.

13

Using the back of a large spoon or the palm of your hand, very lightly press them into the custard just enough to set.

14

Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

15

When you are ready to serve, whip the cream with the brown sugar and bourbon until light peaks form.

16

Serve slices of pie with a generous dollop of bourbon whipped cream on each.

Blackberry-Bourbon Custard Pie