This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Blackberry Custard Pie
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- #38964
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
3 comments
ingredients
1 unbaked pie shell (9 inch)
2 cups fresh blackberries
4 eggs
2/3 cup sugar
1 1/3 cup milk
1 teaspoon vanilla extract
directions
Sprinkle blackberries in bottom of pie shell. Mix beaten eggs, milk and vanilla together and pour over blackberries.
Bake at 400 degrees F until custard tests done with a knife coming clean when stuck halfway between the rim and the middle.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 26, 2013
I have been looking for a blackberry pie to use up some fresh picked ones. This is the only one I found that I thought sounded good but for the other reviews. So what I did instead was to mix up the eggs milk vanilla and cook it like a custard BEFORE putting it in the pie. It set up pretty good that way.
September 1, 2012
the crust burnt while I was waiting for the custard filling to thicken. In the end it didn't even thicken at all, was watery.
i think the proportions are wrong--this is definitely for two pies.
August 7, 2009
I've made this pie several times....always a hit! I bake about 45 mins in 400* oven. Have made it using blueberries & raspberries....even better w/ combo of blueberry/raspberry/blackberries! YUM!
July 14, 2008
this seems too easy because it is. even after cooking an Hr it comes out watery. yuck
I had to bake the pie for 40 minutes and it came out very watery. Any suggestions?
...what exactly am i to do with the sugar?
Most likely you should combine it with the egg mixture. That's the only place it makes sense to add it.