These Mini Blackberry Silk Pies with Gingersnap Crusts are the perfect little single serving treat for your Thanksgiving dessert table!
This is a sponsored post on behalf of Driscoll’s in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
Looking for a delicious, showstopping dessert for your Thanksgiving table this year? Look no further friends. I’ve got ya covered.
These Mini Blackberry Silk Pies with Gingersnap Crusts are easier than easy and that color! Hello WOW factor!
Blackberries don’t get enough attention in my opinion. And why is that?!
They’re succulently sweet and delicious, and perfect for all kinds of things. Desserts, breakfast bowls, salads, sauces and the list goes on!
And I’m sharing today’s Mini Blackberry Silk Pies with Gingersnap Crusts with the help of my good friends from Driscoll’s. You know I’m a huge fan of Driscoll’s because they’re committed to sharing only the finest berries. Berries are what they do!
When determining where to grow, Driscoll’s follows the sun in order to provide great tasting blackberries year round.
The Driscoll’s Research and Development team looks over thousands of berry varieties and chooses the top 1% to sell under the Driscoll’s name.
And these mini pies are the perfect little Tgiving dessert table treat for all your holiday guests.
I mean who doesn’t like cute, yummy little treats that you don’t have to share?! I’m usually a sharer, but when it comes to dessert? Heck no.
A Few Cook’s Notes for Mini Blackberry Silk Pies with Gingerbread Crusts Recipe:
I know Thanksgiving is a busy time, so I used store-bought gingersnaps for the crust. Feel free to have at it and make homemade, but remember you’ve got lots to make for the holiday!
Definitely chill the mini pies for at least 2-3 hours before serving. You can prepare these the day before and store in the refrigerator.
I could have done a regular graham cracker crust, but there’s something so holiday about a gingersnap crust, don’t you agree?
And that silky smooth blackberry topping with a hint of lime flavor is refreshingly vibrant, sweet and light.
Top these little beauties with a few extra plump, juicy blackberries and perhaps some fresh whipped cream on the side and you’ll be in heaven friends!
And I hope you’ll enter Driscoll’s #BerryTogether Winter Sweepstakes folks! It starts now and ends at 3:00PM PT on 12/28/18.
Capture your shared berry moments with the hashtags #BerryTogether, #Sweepstakes and tag @DriscollsBerry on IG and Twitter.
The prize is a KitchenAid Artisan Stand Mixer, a Williams Sonoma Stoneware Pie Dish, Set of 3, and Berries for a Year! For complete rules, click HERE.
So go grab your Driscoll’s blackberries guys and let’s #BerryTogether this holiday season! Enjoy!
- 1 1/2 cups gingersnap crumbs
- 1/3 cup granulated sugar
- 6 Tbsp. unsalted butter, melted
- 4 6-oz. containers Driscoll's blackberries
- 2 tbsp. freshly squeezed lime juice
- 1 tsp. vanilla extract
- 4 lg. egg yolks
- 1 14-oz. can sweetened condensed milk
Preheat oven to 350 degrees. Line a standard size 12-count muffin pan with paper liners. Set aside. Recipe makes 20 mini pies. If you have an additional muffin pan line 8 more.
In a medium bowl, combine gingersnap crumbs, sugar and melted butter and mix until well combined. Press one heaping tablespoon of crumbs into each liner, packing tightly. If you have any remaining crumbs, just add a bit more into each liner. Bake for 5 minutes. Remove from oven and set aside.
Place 3 containers of the blackberries into a blender and puree until smooth. In batches, press the blackberry puree through a strainer to remove the seeds. I use a rubber spatula to press down on the mixture. When finished with all the blackberry puree, I yielded close to about 1 3/4 cups of seedless puree. To the puree, add the lime juice and the vanilla.
In a medium bowl with a hand mixer, beat the egg yolks until pale yellow. Slowly add the sweetened condensed milk, until well combined and thickened.
Add the blackberry mixture to the egg mixture and beat until well combined. The mixture will be about 4 cups total. Pour the filling evenly into each muffin cup.
Bake for 15 minutes. Pies should be just a bit jiggly in the center. Let cool on a wire rack, then refrigerate for 2-3 hours until firm. Serve with the remaining blackberries on top for garnish with some fresh whipped cream on the side, if desired.