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| Servings |
pie
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Ingredients
Crust
- 3 tablespoons sugar
- 8 tablespoons of melted butter
- 2 cups graham cracker crumbs
Filling
- ¾ cups freshly squeezed lemon juice
- 4 egg yolks
- 1 pint blackberries
- 1 ½ cans sweet condensed milk
Whipping cream
- 2 tablespoons Maker's Mark
- 1 teaspoon finely chopped rosemary
- ¼ cup powdered sugar
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
Ingredients
Crust
Filling
Whipping cream
|
Rate this recipe!
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Instructions
Crust
- Pre-heat oven to 325 degrees Fahrenheit
- Mix graham cracker crumbs, sugar and melted butter into a bowl until well combined
- Spray a 9-inch tart pan with non-stick cooking spray and press graham cracker mixture firmly around sides and bottom of tart pan.
- Bake for 8 minutes until just starting to brown, remove from oven and cool completely.
Filling
- Increase oven temperature to 375 degrees Fahrenheit
- Place lemon juice and blackberries into the pitcher of a blender and blend until completely liquefied.
- Pour lemon juice, blackberry mixture through a fine mesh sieve to remove all seeds.
- Mix egg yolks with sweetened condense milk until smooth.
- Once completely smooth slowly add blackberry lemon juice mixture.
- Mix until well combined.
- Pour filling into completely cooled crust and bake at 375 degrees Fahrenheit for 15 to 18 minutes, until edges are set but the middle still jiggles when moved.
- Remove from oven, cool completely at room temperature, refrigerate minimum of 5 hours.
Whipped Cream
- Place whipping cream, Makers Mark, Rosemary, powdered sugar and vanilla in the bowl of a stand mixer and whisk on high until stiff peaks form scraping down the bowl and mixing with a spatula at least once.
To serve
- Top completely chilled pie with whiskey rosemary whipped cream, slice and enjoy.
Recipe Notes
This recipe is courtesy of Baked and Boozy.
The photo is courtesy of Our Table of Seven.
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