Baked and Boozy's Blackberry Lemonade Pie with Rosemary Whiskey Whipped Cream
This pie is based on a cocktail recipe that once Lacey Pearce (onetime owner of Baked and Boozy in Austin) saw, she couldn't stop thinking about how to turn it into a pie.
Ingredients
Crust
- 3 Tablespoons sugar
- 8 Tablespoons melted butter
- 2 cups graham cracker crumbs
Filling
- ¾ cup freshly squeezed lemon juice
- 4 egg yolks
- 1 pint blackberries
- 1½ 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
Instructions
Crust
- Preheat oven to 325℉.
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined.
- Spray a 9-inch tart pan with nonstick cooking spray and press graham cracker mixture firmly around sides and bottom of pan.
- Bake for 8 minutes, until just starting to brown. Remove from oven and cool completely.
Filling
- Increase oven temperature to 375℉.
- Place lemon juice and blackberries into the pitcher of a blender and blend until completely liquefied.
- Pour lemon juice and blackberry mixture through a fine-mesh sieve to remove all seeds.
- Mix egg yolks with sweetened condensed 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° 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, Maker's 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.
Notes
Recipe courtesy of Baked and Boozy.
Photo courtesy of Table for Seven.
Tried this recipe?Let us know how it was!