Twisted Citrus Blackberry Pie

A couple of weeks ago I spent my $20 allowance at the farmer’s market in no more than 10 minutes. I walked up to a stand I am fond of buying from and purchased $2 worth of peppers, $5 worth of tomatoes and $8 worth of  blackberries in a blink. I headed over to another stand to buy a $5 bouquet of wildflowers and was done.

This is how I shop. I know what I want, and I go in and get it. I have forever shopped like this at the mall. Shopping online however is another story. There I could browse all day…

I reserved a portion of my two quarts of blackberries for the Twisted Citrus Blackberry Pie which graces the cover of Perfect Pies by Michele Stuart. I am not a great baker of pies – my preferred baking mediums are cookies and cupcakes – but the cover photo really caught my eye.

Twisted Citrus Blackberry Pie

Though not a big impulse shopper (be sure not to confuse the efficiency noted above with impulse!), I take home impulse library books all the time. My local library tricks me into doing this. The new book display is located in such a way that I have to walk by it to get the books the library graciously holds for patrons. So I go in to get Game of Thrones, and I come out with five new cookbooks. I suppose there are worse vices.

A few weeks back I wrote that Tiramisu always plays second fiddle to key lime pie in my book. Twisted citrus blackberry pie is very similar to key lime pie, but dare I say it…better.

I love a bit of raspberry syrup with my key lime pie, and this pie has an entire blackberry glacé base. The citrus filling is crazy tart on its own, but it is perfectly sweetened by the glacé and whipped cream topping. The pie is very light, and though we are nearing the end of summer, I think this makes it a delicious summer dessert.

Citrus Blackberry Pie




Twisted Citrus Blackberry Pie
This pie requires four parts, one of which requires refrigeration for 6 hours. Then the assembled pie requires overnight refrigeration before serving. Don't worry though, it's worth it.
Recipe type: Dessert
  • For the Graham Cracker Pie Crust
  • 1½ cups graham cracker crumbs
  • 5 tablespoons butter, melted
  • For the Blackberry Glacé
  • 1 cup blackberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • ½ cup water
  • For the Citrus Filling
  • 2 tablespoons warm water
  • 1 teaspoon gelatin
  • ¾ cup lemon juice
  • ¾ cup lime juice
  • 1½ tablespoons grated lemon zest
  • 1½ tablespoons grated lime zest
  • 1 cup heavy cream
  • 1, 14 ounce can of condensed milk (refrigerated at least 30 minutes)
  • For the Whipped Cream
  • For the Whipped Cream
  • ¾ cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • ½ teaspoon vanilla
  1. To prepare the pie crust, combine the graham cracker crumbs and melted butter and mix until thoroughly combined.
  2. Pour the mixture into a pie pan and pat it into place.
  3. Bake at 350 F for approximately 15 minutes. The crust should be set and browned around the edges when it comes out of the oven.
  4. To prepare the blackberry glacé. In a medium saucepan over high heat, combine the blackberries, sugar, cornstarch and water.
  5. Whisk continuously until the mixture thickens to where it resembles jam, about eight minutes.
  6. Place a wire mesh strainer over a bowl and and strain the glacé to remove seeds.
  7. Allow the glacé to cool to room temperature, then refrigerator for six to 24 hours.
  8. To prepare the citrus filling, refrigerate a mixing bowl and the condensed milk at least 30 minutes before beginning.
  9. Combine the warm water and gelatin in a bowl to allow to soften, about five minutes.
  10. Once softened place over low heat or microwave on low power for 15 to 30 seconds to dissolve the gelatin. Set aside.
  11. Place the lemon juice and zest, lime juice and zest, heavy cream and condensed milk into the chilled mixing bowl.
  12. Beat on high speed until the mixture thickens, about three minutes.
  13. Add two tablespoons of the cream mixture to the dissolved gelatin and mix thoroughly to temper.
  14. Add the tempered gelatin back to the mixing bowl and continue to mix on high speed. The filling should be thick and creamy when finished, though the cream will not necessarily peak.
  15. Assemble the pie by spreading the blackberry glacé over the bottom of graham cracker crust.
  16. Then pour in the citrus filling and refrigerate overnight. The pie can keep refrigerated for up to three days before serving.
  17. Prepare the whipped cream by beating the heavy cream, confectioners’ sugar, and vanilla on high speed until stiff peaks form.
  18. Spread the whipped cream over the pie before serving, or pipe along with edges with a pastry bag.
  19. Garnish with blackberries and citrus zest if desired.
I need three lemons and three limes to get the 1½ tablespoons of zest. I zested an additional lime as a garnish. I had at least one cup of citrus pie filling left over. If you have a pie dish that is larger than 9-inches, I would use it instead. You might need to use a few extra graham crackers and butter in the crust to accommodate for the larger size.

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