Hello Gorgeous Pie, you are here because an invasive species (Himalayan blackberry) conquers the Northwest Coast this time of year.
Wild Blackberry Cream Pie (adapted from Ken Haedrich)
2 9-inch pie shells, 2 cups ripe fresh blackberries, 3 large eggs at room temperature, 2 cups heavy cream, 3/4 cup sugar, 1 tsp vanilla extract
Preheat the oven to 425 while you make the filling. Mash the blackberries with whatever kitchen implement seems appropriate. Beat the eggs lightly, then mix with blackberries, cream, sugar, and vanilla. Slowly pour filling into crusts and bake for 10 minutes, then reduce heat to 325 and bake for another 35 minutes. When done, the pie should jiggle* all together, not ripple in waves. Cool the pie thoroughly on a rack and then chill for several hours-loosely covered with foil-before serving.
*the flashlight is in the picture because my oven light is burned out, and I needed the flashlight to assess the jiggling.
Molly Malone’s blackberry cream pie, now with more jiggling!
