This recipe comes from the aptly named Perfect Pies by Michele Stuart. A perfect pie for summer and berry season, this delicate and light dessert is not only pretty but delicious. The homemade whipped cream makes it decadent and the citrus flavor is really refreshing. The only change I would make in the future is use a short bread crust instead of the graham cracker, but that's a personal preference.
The best part is how easy it came together. Bring this to a summer party and look like a rock star. No one needs to know the truth. Note: there is a lot of refrigeration time, this is a more than one day affair. Adapted recipe below.
Makes one 9 inch pie-6-8 servings.
Crust
One 9-inch graham cracker crust (I used a store bought one)
Blackberry Glacé
1 cup blackberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
Filling
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
1 14-ounce can condensed milk, refrigerated for at least 30 minutes
Garnish
2 cups whipped cream (homemade)
Grated lemon zest
Grated lime zest
1 pint blackberries, washed and dried
To prepare the blackberry Glacé – in a medium sauce pan over high heat combine the blackberries, sugar, and cornstarch in water, and whisk continuously for about eight minutes-until it begins to thicken like a jam. Strain over a bowl or measuring cup to catch any seeds. Let it cool to room temperature then place in the refrigerator for at least six hours or up to one day.
To prep the filling, place the warm water and gelatin in a small metal bowl for at least five minutes to soften. Once softened, place over low heat for 15 to 30 seconds to get the gelatin to dissolve completely. Set aside.
In a medium-size bowl using an electric beater on high-speed, combine lemon juice, lime juice, lemon zest, lime zest, heavy cream, and pre-chilled condensed milk and mix until the filling becomes thick, around three minutes. Then add 2 tablespoons of the cream mixture to the gelatin, to temper it. Then add the tempered gelatin into the cream mixture and beat on high speed until it becomes a thick, creamy texture.
To assemble the pie, spread the BlackBerry Glacé evenly across the bottom of the graham cracker crust. Pour the pie filling over this spreading evenly. Refrigerate overnight before garnishing and serving.
When ready to serve evenly distribute with whipped cream across the top of the pie--you can use a pastry bag or simply put it on with a spatula. Sprinkle lemon zest limes zest and extra berries as you desire.
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