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Blackberry Silk Pie

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“I don't like picking wild blackberries (too low to the ground and snaky) but I do love eating and cooking with them. This pie is exquiste with fresh blackberries but you can use frozen.”
1hr 45mins

Ingredients Nutrition

  • 1 (9 inch) flaky pie pastry (partially baked)
  • Filling
  • 1 pint fresh blackberries (or one 1-pound bag frozen blackberries, not packed in syrup, partially thawed)
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon cornstarch
  • 1 12 cups heavy cream, at room temperature
  • 12 cup light cream, at room temperature
  • 1 teaspoon vanilla
  • Garnish
  • ripe fresh blackberries


  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. Put a mesh sieve over a large bowl and pour the puree into the sieve.
  3. Using a rubber spatula, push or force the puree through the mesh, leaving the seeds; throw away the seeds.
  4. In a big mixing bowl, whisk the eggs until frothy.
  5. Add in 3/4 cup sugar and the cornstarch and whisk until well blended.
  6. Blend in the heavy cream, light cream, vanilla, and 1 cup puree; mix until evenly blended.
  7. Ladle the filling into the cooled pie shell.
  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. When done, the filling will likely have puffed somewhat.
  10. The center may seem a little jiggly; that is fine.
  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. **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.

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