Photo: Steve Legato
Serves 8
For the crust:15 graham crackers, finely crushed (about 1 3/4 cups crumbs)
1/3 cup granulated sugar
Large pinch salt
1/2 cup unsalted butter, melted and cooled
For the filling: 4 large egg yolks
1 1/2 cups freshly squeezed lemon juice (from about 9 lemons)
2 (14-ounce) cans sweetened, condensed milk
8 ounces blackberries, plus more for garnish
1/3 to 1/2 cup granulated sugar, or to taste
3/4 cup chilled, heavy whipping cream
To prepare the crust, in a large bowl, stir together the graham-cracker crumbs, sugar, salt and melted butter. Press the mixture into the bottom and up the sides of a 9-inch, deep-dish pie plate. Chill the crust, uncovered, for 30 minutes in the refrigerator.
Preheat oven to 375° F. Bake the crust until it is firm to the touch and just begins to color around the edges, about 10 minutes. Remove the crust from oven and set it aside to cool at room temperature while you make the filling. Reduce the oven temperature to 325°.
To prepare the filling, in a large bowl, beat the egg yolks with a whisk until they are frothy and thick. Whisk in the lemon juice and condensed milk. Pour the mixture into the prepared crust and bake until custard is slightly set, 30 to 35 minutes. Remove the pan from the oven and let it cool to room temperature. Cover the pan and chill it in the refrigerator for at least 3 hours, or overnight.
Place the berries in the bowl of a food processor and give them a taste—if they are sweet, toss the berries with 1/3 cup of sugar; if they are on the less sweet side, toss them with 1/2 cup of sugar. Let the berries stand at room temperature for 10 minutes, then puree them in the food processor and strain them through a fine-mesh sieve into a medium bowl, pressing on the solids to yield as much puree as possible; you should have about 1 cup of puree. (You can prepare the pie up to this point 1 day ahead).
Before serving, in the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Gently fold in the blackberry puree. Spread the blackberry cream on top of the chilled pie. Garnish with additional berries. Serve immediately, or refrigerate for up to 2 hours before serving.
From Fruitful: Four Seasons of Fresh Fruit Recipes (Running Press) by Brian Nicholson and Sarah Huck.
Ingredients
For the crust:
For the filling:
Directions
To prepare the crust, in a large bowl, stir together the graham-cracker crumbs, sugar, salt and melted butter. Press the mixture into the bottom and up the sides of a 9-inch, deep-dish pie plate. Chill the crust, uncovered, for 30 minutes in the refrigerator.
Preheat oven to 375° F. Bake the crust until it is firm to the touch and just begins to color around the edges, about 10 minutes. Remove the crust from oven and set it aside to cool at room temperature while you make the filling. Reduce the oven temperature to 325°.
To prepare the filling, in a large bowl, beat the egg yolks with a whisk until they are frothy and thick. Whisk in the lemon juice and condensed milk. Pour the mixture into the prepared crust and bake until custard is slightly set, 30 to 35 minutes. Remove the pan from the oven and let it cool to room temperature. Cover the pan and chill it in the refrigerator for at least 3 hours, or overnight.
Place the berries in the bowl of a food processor and give them a taste—if they are sweet, toss the berries with 1/3 cup of sugar; if they are on the less sweet side, toss them with 1/2 cup of sugar. Let the berries stand at room temperature for 10 minutes, then puree them in the food processor and strain them through a fine-mesh sieve into a medium bowl, pressing on the solids to yield as much puree as possible; you should have about 1 cup of puree. (You can prepare the pie up to this point 1 day ahead).
Before serving, in the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Gently fold in the blackberry puree. Spread the blackberry cream on top of the chilled pie. Garnish with additional berries. Serve immediately, or refrigerate for up to 2 hours before serving.
From Fruitful: Four Seasons of Fresh Fruit Recipes (Running Press) by Brian Nicholson and Sarah Huck.
Published 07/10/2014
