Blackberry Silk Pie

Directions

1. 1
   Add the berries and 1/4 cup sugar in a food processor; process for 30 seconds or long enough to make a smooth puree.
2. 2
   Put a mesh sieve over a large bowl and pour the puree into the sieve.
3. 3
   Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
4. 4
   In a big mixing bowl, whisk the eggs until frothy.
5. 5
   Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
6. 6
   Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
7. 7
   Ladle the filling into the cooled pie shell.
8. 8
   Put the pie on the center oven rack and bake in a 300° oven for 50-60 minutes, rotating the pie 180° halfway through the baking (so that the part that faced the back of the oven now faces forward).
9. 9
   When done, the filling will likely have puffed somewhat.
10. 10
    The center may seem a little jiggly; that is fine.
11. 11
    If after the alloted time, the pie seems overly puffy and the center a little underdon, turn the oven off and leave the pie in the hot oven for 10-15 minutes.
12. 12
    **I always cover pie crust edges with foil to prevent over-browning. Remove the foil the last 10-15 minutes of baking time and pie crust edges will be lightly golden brown.