Twisted Citrus Blackberry Pie

Name: Twisted Citrus Blackberry Pie
Yield: Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Ingredients: 1 prebaked 9-inch Graham Cracker Crust (page 10); 1 cup blackberries, mashed; 1 cup sugar; 3 tablespoons cornstarch; 1/2 cup water; 2 tablespoons warm water; 1 teaspoon gelatin; 3/4 cup fresh lemon juice; 3/4 cup fresh lime juice; 1 1/2 tablespoons grated lemon zest; 1 1/2 tablespoons grated lime zest; 1 cup heavy cream; One 14-ounce can condensed milk (refrigerated for at least 30 minutes); 2 cups Whipped Cream (page 193); Grated lemon zest; Grated lime zest; 1 pint blackberries (washed and dried)

January 24, 2012

Although this 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. 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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