Black Raspberry Silk Pie

1. 1

   preheat the oven to 425*.

2. 2

   in a blender or food processor, puree the berries, then strain through a fine-mesh sieve to remove the seeds.

3. 3

   in a medium bowl, lightly beat the eggs, stir in the cream, sugar, vanilla, salt and berry puree.

4. 4

   mix until thoroughly blended.

5. 5

   pour the filling into the pie shell -- and bake for 10 minutes.

6. 6

   lower the heat to 325* --

7. 7

   and continue baking for 35 minutes longer or until the filling jiggles slightly in the center (but does not ripple in waves)

8. 8

   transfer the pie to a wire rack and let it cool completely.

9. 9

   cover the pie loosely with foil and refrigerate for at least 1 hour before serving --

10. 10

    garnish the top with a few berries and mint sprigs.

11. 11

    ***NOTE> you want just a little wobbliness left in the center of the pie when it first comes out of the oven.as it cools, it will firm up -- .

* Per serving · 4 servings · Values may vary.

No additional tips available.