Blackberry-Bourbon Custard Pie
Posted by: Elaine Sun, 18 Apr 2004, at 5:00 a.m.

9-inch pre-baked pie crust
2½ cups fresh blackberries
1½ cups granulated sugar
6 tablespoons cornstarch
¼ teaspoon kosher salt
2 tablespoons unsalted butter
4 egg yolks, beaten
½ cup broken walnut pieces
1 cup chilled whipping cream
2 tablespoons brown sugar
1 tablespoon bourbon

The pie crust must be thoroughly cooled before filling.

Use a wooden spoon to press the berries through a sieve or strainer to remove the seeds. Discard the seeds and put the purée in a heavy saucepan over medium-low heat.

Sift together the sugar, cornstarch, and salt. Add them to the purée, and stir. Add the butter. Continue to stir until the sugar and butter are melted and the mixture is steamy but not boiling. Whisk several spoonfuls of the hot berry purée into the beaten yolks to temper them, then whisk the yolks into the purée 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 pre-baked pie crust. Cool it 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 them 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. Serves 8