blackberry-bourbon custard pie
 
1   9inch prepared pie crust
2-1/2 cup  fresh blackberries
1-1/2 cup  sugar
6 Tbsp  cornstarch
1/4 tsp  kosher salt
2 Tbsp  unsalted butter
4   egg yolks, beaten
1/2 cup  broken walnut pieces
1 cup  chilled whipping cream
2 Tbsp  brown sugar
1 Tbsp  bourbon
 
bake the pie crust as directed on the package. cool thoroughly. 
use a wooden spoon to press the berries through a sieve or strainer to 
remove the seeds. discard the seeds and put the puree in a heavy 
saucepan over medium-low heat. 
 
sift together the sugar, cornstarch and salt. add them to the puree 
and stir. add the butter. continue to stir until the sugar and butter 
are melted, and the mixture is creamy but not boiling. 
 
whisk several spoonfuls of the hot berry puree into the beaten egg 
yolks to temper them, then whisk the yolks into the puree in the pan. 
continue to stir and cook until the mixture boils. reduce the heat and 
simmer 1 minute. 
 
pour the berry mixture into the cooled pie crust. cool to room 
temperature. sprinkle the walnuts over the top. using the back of a 
large spoon or the palm of your hand, very lightly press the nuts into 
the custard, just enough to set. cover tightly with plastic wrap and 
refrigerate for at least 1 hour before serving. 
 
when you are ready to serve, whip the cream with the brown sugar and 
bourbon until light peaks form. serve slices of pie with a generous 
dollop of bourbon whipped cream on each. 
 
makes 8 servings. 
 
source: http://www.razzledazzlerecipes.com/berrylane/blabour.htm 
 
 
 
 
 
 
(ID: 76406) Mirror: rec.food.recipes: Tue, Jul 20, 2004


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