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 do this because I loathe shopping.
I reserved a portion of my two quarts of blackberries for this citrus blackberry pie. I am not a great baker of pies – cookies are my preferred baking mediums – but this pie that graces the cover of Perfect Pies caught my eye and I could not look back.
Key lime pie is one of my top-three favorite desserts, and this citrus blackberry pie is similar, but dare I say it…better. Instead of the raspberry syrup drizzle with I love paired with key lime, this pie has an entire blackberry glacé base. The citrus filling is crazy tart on its own but is perfectly sweetened by the glacé and whipped cream topping.
The pie requires time to prepare with four distinct parts coming together and a refrigeration time-out of six to 24 hours. Once assembled, the entire pie then requires overnight refrigeration before serving. Don’t worry though, this delicious summer dessert is worth the effort. Enjoy!
Citrus Blackberry Pie
- For the Graham Cracker Pie Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- For the Blackberry Glacé
- 1 cup blackberries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup water
- For the Citrus Filling
- 2 tablespoons warm water
- 1 teaspoon gelatin
- 3/4 cup lemon juice
- 3/4 cup lime juice
- 1 1/2 tablespoons grated lemon zest (I needed three lemons)
- 1 1/2 tablespoons grated lime zest (I needed three limes)
- 1 cup heavy cream
- 1, 14 ounce can of condensed milk (refrigerated at least 30 minutes)
- For the Whipped Cream
- 3/4 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon vanilla
- Optional: zest an additional lemon and/or lime as a garnish
- To prepare the pie crust, combine the graham cracker crumbs and melted butter and mix until thoroughly combined.
- Pour the mixture into a pie pan and pat it into place.
- Bake the crust at 350 F for approximately 15 minutes. The crust should be set and browned around the edges when it comes out of the oven.
- While the crust bakes, prepare the blackberry glacé. In a medium saucepan over high heat, combine the blackberries, sugar, cornstarch, and water.
- Whisk continuously until the mixture thickens to where it resembles jam, about eight minutes.
- Place a wire mesh strainer over a bowl and and strain the glacé to remove seeds.
- Allow the glacé to cool to room temperature, then refrigerator for six to 24 hours.
- Speaking of refrigeration, chill a mixing bowl and the condensed milk at least 30 minutes before preparing the citrus filling.
- To start the filling, combine the warm water and gelatin in a small bowl to soften, about five minutes.
- Once softened place over low heat or microwave on low power for 15 to 30 seconds to dissolve the gelatin. Set aside.
- Place the lemon juice and zest, lime juice and zest, heavy cream, and condensed milk into the chilled mixing bowl.
- Beat on high speed until the mixture thickens, about three minutes.
- Add two tablespoons of the cream mixture to the dissolved gelatin and mix thoroughly to temper.
- 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.
- Assemble the pie by spreading the blackberry glacé over the bottom of graham cracker crust.
- Next pour in the citrus filling and refrigerate overnight. The pie can keep refrigerated for up to three days before serving.
- Before serving, prepare the whipped cream by beating the heavy cream, confectioners’ sugar, and vanilla on high speed until stiff peaks form.
- Spread the whipped cream over the pie before serving, or pipe along with edges with a pastry bag.
- Garnish with blackberries and citrus zest if desired.
I had at least one cup of citrus pie filling left over. If you have a pie dish that is larger than 9-inches, you may want to consider using it instead. Keep in mind, if you up the size, you might need to use a few extra graham crackers and butter in the crust.