The Twisted Citrus Blackberry Pie Recipe is a cream pie, it can also be considered a fruit pie, with all the fruit that gets packed into it. Not only is the flavor combination of blackberries, lemon, and lime explosive, but its refreshing taste is perfect for warm summer nights.
Makes one 9-inch pie, 6 to 8 slices
Crust:
1 prebaked 9-inch Graham Cracker Crust
Blackberry Glacé
1 cup blackberries, mashed
1 cup sugar
3 tablespoons cornstarch
½ cup water
Filling:
2 tablespoons warm water
1 teaspoon gelatin
¾ cup fresh lemon juice
¾ cup fresh lime juice
1½ tablespoons grated lemon zest
1½ tablespoons grated lime zest
1 cup heavy cream
One 14-ounce can condensed milk (refrigerated for at least 30 minutes)
Garnish:
2 cups Whipped Cream
Grated lemon zest
Grated lime zest
1 pint blackberries (washed and dried)
Method:
To prepare the blackberry glacé, in a medium saucepan over high heat, combine the blackberries, sugar, cornstarch, and water, whisking continuously for about 8 minutes, or until the glacé thickens to a jamlike consistency.
Place a strainer over a bowl or measuring cup and strain the glacé to eliminate any seeds. Let the glacé cool to room temperature, then place in the refrigerator for at least 6 hours or up to 1 day prior to use.
To prepare the filling, place the warm water and gelatin in a small metal bowl for at least 5 minutes and let soften. Once the gelatin has softened, place the bowl over low heat for 15 to 30 seconds and allow the gelatin to dissolve. Set the gelatin aside.
In a medium bowl, using an electric mixer on high speed, combine the lemon juice, lime juice, lemon zest, lime zest, heavy cream, and prechilled condensed milk and mix until the filling thickens, about 3 minutes.
Add 2 tablespoons of the cream mixture to the gelatin, mixing them together thoroughly to temper the gelatin. Pour the tempered gelatin into the cream mixture and mix on high speed until the filling reaches a thick, creamy texture.
To assemble the pie, spread the blackberry glacé evenly across the bottom of the pie shell. Pour the pie filling over the blackberry glacé, again spreading evenly. Refrigerate the pie overnight before garnishing and serving.
When ready to serve, evenly distribute the whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
Sprinkle lemon zest, lime zest, and blackberries on top of the whipped cream. Twisted Citrus Blackberry Pie can be stored in the refrigerator for up to 3 days.
Notes and Tips:
As an added bonus, the pie is so light you’ll have plenty to go around (or go back to!). For best results, prepare the Blackberry Glacé at least 6 hours and up to a day prior to assembling the pie in order to let it completely cool and set. Also, place the condensed milk and mixing bowl used to prepare the filling in the refrigerator for 30 minutes prior to use. The assembled pie will need to be refrigerated overnight before serving, so plan accordingly.
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| Twisted Citrus Blackberry Pie |
