Does the thought of a cool slice of blackberry-flavored whipped cream piled high atop a sweet milk custard entice you? How about pairing both of those elements with a crisp, slightly salty graham cracker crust? And what if it all came together in no time? Well, you'd have icebox pie, courtesy of Fruitful.
Why this recipe works:
- Rather than leaving the fruit whole, or coating it in sweet custard, the blackberries are tossed in a minimal amount of sugar, yielding a purée that spreads beautifully throughout the whipped cream, making it the star of the show.
- The simple, homey nature of graham cracker crust is the perfect base for a pie like this, and it holds up very well in the refrigerator (or icebox, if you're a time traveler).
Excerpted from Fruitful by Brian Nicholson and Sarah Huck (Running Press). Copyright © 2014. Photographs by Steve Legato.
- Yield:Makes 1 9-inch pie
- Active time: 25 minutes
- Total time:1 hour
- 15 graham crackers, finely crushed (about 13⁄4 cups / 207 g crumbs)
- 1/3 cup / 70 g granulated sugar
- Large pinch salt
- 1/2 cup / 115 g unsalted butter, melted and cooled
- 4 large egg yolks
- 1 1/2 cups / 350 ml freshly squeezed lemon juice (from about 9 lemons)
- 2 (14-ounce / 410 ml) cans sweetened condensed milk
- 8 ounces / 230 g blackberries, plus more for garnish
- 1/3 to 1/2 cup / 70 to 100 g granulated sugar, or to taste
- 3/4 cup / 180 ml chilled heavy whipping cream
To prepare the crust, in a large bowl, stir together the graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch / 23 cm deep-dish pie plate. Chill the crust, uncovered, for 30 minutes in the refrigerator.
Preheat the oven to 375°F / 190°C. Bake the crust until it is firm to the touch and just begins to color around the edges, about 10 minutes. Remove the crust from oven and set it aside to cool at room temperature while you make the filling. Reduce the oven temperature to 325°F / 165°C.
To prepare the filling, in a large bowl, beat the egg yolks with a whisk until they are frothy and thick. Whisk in the lemon juice and condensed milk. Pour the mixture into the prepared crust and bake until custard is slightly set, 30 to 35 minutes. Remove the pan from the oven and let it cool to room temperature. Cover the pan and chill it in the refrigerator for at least 3 hours or overnight.
Place the berries in the bowl of a food processor and give them a taste—if they are sweet, toss the berries with 1⁄3 cup / 70 g sugar; if they are on the less sweet side, toss them with 1⁄2 cup / 100 g of sugar. Let the berries stand at room temperature for 10 minutes, then puree them in the food processor and strain them through a fine-mesh sieve into a medium bowl, pressing on the solids to yield as much puree as possible; you should have about 1 cup / 240 ml of puree. (You can prepare the pie up to this point 1 day ahead).
Before serving, in the bowl of an electric mixer fitted with the whisk attachment, whip the cream to soft peaks. Gently fold in the blackberry puree. Spread the blackberry cream on top of the chilled pie. Garnish with additional berries. Serve immediately, or refrigerate for up to 2 hours before serving.