Blackberry-Pecan Pie

Blackberry-Pecan Pie
Yields 1
Salty pecans and sweet blackberries make the perfect pair in this dessert.
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  1. Basic Piecrust
  2. 1 large egg
  3. 1 teaspoon water
  4. 1 cup light corn syrup
  5. ½ cup sugar
  6. 1 tablespoon cornstarch
  7. 1 teaspoon kosher salt
  8. 1 teaspoon vanilla extract
  9. 4 large eggs, lightly beaten
  10. 3 cups fresh blackberries
  11. 2 cups pecan halves
  12. Vanilla ice cream (optional)
  1. Preheat oven to 350°.
  2. On a lightly floured surface, roll Basic Piecrust to ⅛-inch thickness. Transfer to a 9-inch deep-dish pie plate, and gently press into the bottom and up the sides. Trim or crimp edges as desired. 
Refrigerate 20 minutes. In a small bowl, whisk together egg and 1 teaspoon water. With a pastry brush, brush edges with egg wash.
  3. 3. In a medium bowl, whisk together corn syrup, sugar, cornstarch, salt, and vanilla. Gently whisk in eggs until just combined. Fold in blackberries and pecans; pour into prepared crust. Bake 40 minutes. Tent crust with foil, and bake until firm in center, about 
20 minutes more. Let cool 1 hour. Serve warm with vanilla ice cream, if desired.
Louisiana Cookin


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