Black Raspberry Silk Pie

 
 

A delicious treat tastes feels like summer!

2 cups fresh black raspberries

3 eggs at room temperature

1 1/2 cups whipping cream at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

1 pinch of salt

1 (9 inch) pie crust baked

  1. Preheat the oven to 425°F.

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

  3. In a medium bowl, lightly beath the eggss, stir in the cream, sugar, vanilla, salt, and berry puree.

  4. Mix until thoroughly blended.

  5. Pour the filling into the pie shell and bake for 10 minutes.

  6. Lower the oven heat to 325°F and continue baking for 35 minutes longer or until the filling jiggles slightly in the center.

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

  8. Cover the pie loosely with foil and refrigerate for at least 1 hour before serving with more berries and/or whipped cream