Recipe(tried): Blackberry Cream Pie (using sweetened condensed milk)

Here you go Julia. Enjoy!

BLACKBERRY CREAM PIE

1 (9 inch) pastry shell
FOR THE FILLING:
1 cup sweetened condensed milk
1/4 cup freshly squeezed lemon juice
1 cup blackberries
FOR THE CREAM TOPPING:
1 cup heavy (whipping) cream
1/4 cup caster sugar (or white granulated sugar, to taste)
1 tsp vanilla extract

Prepare the pastry first and bake blind (unfilled) in the oven until done. Allow the pastry shell to cool.

Mix together the condensed milk and the lemon juice, stirring well. Add the blackberries and mix together. Spoon the blackberry mixture evenly into the pie shell.

TO PREPARE THE TOPPING:
Whisk the cream until soft peaks form. Add the sugar and vanilla essence and continue to whisk until stiff peaks are held.

Spoon the cream topping onto the top of the pie, covering the blackberries. Place in the refrigerator to chill for a few hours before serving.