A Year-Round Guide to Franklin and Nantahala

EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State. Yield: 1 pie. ⅔ cup sugar ½ tablespoon salt 2½ tablespoons cornstarch 1 tablespoon

Rosemary and Goat Cheese Strata

EDITOR’S NOTE: These recipes by Erica Derr first appeared in the April 2005 issue of Our State. Yield: 1 pie. ⅔ cup sugar ½ tablespoon salt 2½ tablespoons cornstarch 1 tablespoon

Blackberry Cream Pie

EDITOR’S NOTEThese recipes by Erica Derr first appeared in the April 2005 issue of Our State.


Yield: 1 pie.

⅔ cup sugar
½ tablespoon salt
2½ tablespoons cornstarch
1 tablespoon flour
3 cups whole milk
3 egg yolks, slightly beaten
1 tablespoon butter
1½ teaspoons vanilla extract
1 9-inch pie crust, baked and cooled
1 cup thawed and drained frozen blackberries or 1 cup of washed and patted-dry fresh blackberries
whipped cream topping (optional)

 

Mix sugar, salt, cornstarch, and flour in a saucepan. Gradually stir in the milk. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil for 1 minute, then remove from heat. Stir a little of the mixture into egg yolks. Next, blend egg yolk mixture into hot mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Blend in butter and vanilla extract. Cool stirring occasionally. Fold in berries after pie mixture has cooled.

Pour into baked pie shell. Chill for 2 hours. Top with whipped topping if desired. Garnish with berries.

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This story was published on Jul 01, 2011

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.