Black Raspberry Silk Pie

• 2 cups fresh black raspberries
• 3 eggs, at room temperature
• 1 12 cups whipping cream, room temperature
• 34 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 (9 inch) baked pie crusts
• fresh berries
• mint leaf

1. preheat the oven to 425*.
2. in a blender or food processor, puree the berries, then strain through a fine-mesh sieve to remove the seeds.
3. in a medium bowl, lightly beat the eggs, stir in the cream, sugar, vanilla, salt and berry puree.
4. mix until thoroughly blended.
5. pour the filling into the pie shell -- and bake for 10 minutes.
6. lower the heat to 325* --
7. and continue baking for 35 minutes longer or until the filling jiggles slightly in the center (but does not ripple in waves)
8. transfer the pie to a wire rack and let it cool completely.
9. cover the pie loosely with foil and refrigerate for at least 1 hour before serving --
10. garnish the top with a few berries and mint sprigs.
11. ***NOTE> you want just a little wobbliness left in the center of the pie when it first comes out of the oven.as it cools, it will firm up -- .

fresh black raspberries, eggs, whipping cream, sugar, vanilla, salt, fresh berries, mint leaf

Taken from www.food.com/recipe/black-raspberry-silk-pie-129564 (may not work)