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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.
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2
Put a mesh sieve over a large bowl and pour the puree into the sieve.
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3
Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
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4
In a big mixing bowl, whisk the eggs until frothy.
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5
Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
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6
Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
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7
Ladle the filling into the cooled pie shell.
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8
Put the pie on the center oven rack and bake in a 300u00b0 oven for 50-60 minutes, rotating the pie 180u00b0 halfway through the baking (so that the part that faced the back of the oven now faces forward).
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9
When done, the filling will likely have puffed somewhat.
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10
The center may seem a little jiggly; that is fine.
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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.
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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.
