Blackberry Icebox Pie

Ingredients

• Crust
• 15 graham crackers, finely crushed
• 1/3 cup / 70 g granulated sugar
• Large pinch salt
• 1/2 cup / 115 g unsalted butter, melted and cooled
• Filling
• 4 large egg yolks
• 1 1/2 cups / 350 ml freshly squeezed lemon juice
• 2 cans sweetened condensed milk
• 8 ounces / 230 g blackberries, plus more for garnish
• 1/3 to 1/2 cup / 70 to 100 g granulated sugar, or to taste
• 3/4 cup / 180 ml chilled heavy whipping cream

Directions

1. For the crust, combine the graham cracker crumbs, sugar, salt, and cooled melted butter in a large bowl, stirring until everything is evenly moistened. Pack the mixture across the base and along the sides of a 9-inch / 23 cm deep-dish pie plate, then refrigerate it uncovered for 30 minutes.
2. Heat the oven to 375 degrees F / 190 degrees C. Bake the crust for about 10 minutes, until it feels firm and the edges are only starting to take on color. Take it out of the oven and leave it at room temperature while you turn to the filling. Lower the oven to 325 degrees F / 165 degrees C.
3. For the filling, whisk the egg yolks in a large bowl until they look thick and foamy. Add the lemon juice and condensed milk, whisking until smooth. Transfer the filling to the cooled crust, then bake for 30 to 35 minutes, just until the custard has softly set. Take the pie out of the oven and cool it to room temperature. Cover the pie plate and refrigerate for at least 3 hours or overnight.
4. Put the blackberries in a food processor bowl and taste them. If they are already sweet, mix them with 1⁄3 cup / 70 g sugar; if they need more help, use 1⁄2 cup / 100 g sugar instead. Leave the sugared berries at room temperature for 10 minutes, then process them until smooth. Pass the puree through a fine-mesh sieve into a medium bowl, pressing the berry solids so you get as much liquid as possible. You should end up with about 1 cup / 240 ml puree. The pie can be made through this stage 1 day ahead.
5. Right before serving, use an electric mixer with the whisk attachment to beat the cream until soft peaks form. Fold the blackberry puree in gently. Spoon the blackberry cream over the cold pie and spread it across the top. Finish with more berries. Serve right away, or chill for up to 2 hours before serving.