Twisted Citrus Blackberry Pie

• 1 prebaked 9-inch Graham Cracker Crust (page 10)
• 1 cup blackberries, mashed
• 1 cup sugar
• 3 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons warm water
• 1 teaspoon gelatin
• 3/4 cup fresh lemon juice
• 3/4 cup fresh lime juice
• 1 1/2 tablespoons grated lemon zest
• 1 1/2 tablespoons grated lime zest
• 1 cup heavy cream
• One 14-ounce can condensed milk (refrigerated for at least 30 minutes)
• 2 cups Whipped Cream (page 193)
• Grated lemon zest
• Grated lime zest
• 1 pint blackberries (washed and dried)

1. To prepare the blackberry glace, in a medium saucepan over high heat, combine the blackberries, sugar, cornstarch, and water, whisking continuously for about 8 minutes, or until the glace thickens to a jamlike consistency.
2. Place a strainer over a bowl or measuring cup and strain the glace to eliminate any seeds.
3. Let the glace cool to room temperature, then place in the refrigerator for at least 6 hours or up to 1 day prior to use.
4. To prepare the filling, place the warm water and gelatin in a small metal bowl for at least 5 minutes and let soften.
5. Once the gelatin has softened, place the bowl over low heat for 15 to 30 seconds and allow the gelatin to dissolve.
6. Set the gelatin aside.
7. In a medium bowl, using an electric mixer on high speed, combine the lemon juice, lime juice, lemon zest, lime zest, heavy cream, and prechilled condensed milk and mix until the filling thickens, about 3 minutes.
8. Add 2 tablespoons of the cream mixture to the gelatin, mixing them together thoroughly to temper the gelatin.
9. Pour the tempered gelatin into the cream mixture and mix on high speed until the filling reaches a thick, creamy texture.
10. To assemble the pie, spread the blackberry glace evenly across the bottom of the pie shell.
11. Pour the pie filling over the blackberry glace, again spreading evenly.
12. Refrigerate the pie overnight before garnishing and serving.
13. When ready to serve, evenly distribute the whipped cream across the top of the pie.
14. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look.
15. Sprinkle lemon zest, lime zest, and blackberries on top of the whipped cream.
16. Twisted Citrus Blackberry Pie can be stored in the refrigerator for up to 3 days.

graham cracker crust, blackberries, sugar, cornstarch, water, water, gelatin, lemon juice, lime juice, lemon zest, lime zest, heavy cream, condensed milk, cream, lemon zest, lime zest, blackberries

Taken from www.epicurious.com/recipes/food/views/twisted-citrus-blackberry-pie-390413 (may not work)