Lime Cream-Blackberry Pie
Recipe from Food & Wine

Writer Colleen Hubbard turns frozen blackberries into a zippy jam for this pie's lime filling. Jarred preserves are also good.


Lime Cream-Blackberry Pie
Lucy Schaeffer

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Servings: 12
Prep Time: 40 mins
Total Time: 1 hr 35 mins
Related Categories: Blackberries, Desserts, Fruit, Limes, Pie, Seasonal, Summer
 
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Ingredients
CRUST
  • 1  cup
    graham cracker crumbs
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  • 1  tablespoon
    sugar
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  • 6  tablespoons
    unsalted butter, melted
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FILLING
  • 2  cups
    blackberries
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  • 1  cup
    sugar
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  • 1  teaspoon
    powdered gelatin
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  • 2  tablespoons
    hot water
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  • 1 
    14-ounce can sweetened condensed milk
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  • 1  cup
    heavy cream
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  • 3   tablespoons
    lime zest
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  • 3/4  cup
    fresh lime juice
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Directions
1.
MAKE THE CRUST: Preheat the oven to 350 degrees. In a bowl, combine the crumbs, sugar, and butter. Press the mixture over the bottom and up the side of a 9-inch glass pie plate. Bake the crust for 15 minutes; let cool.
2.
MAKE THE FILLING: In a saucepan, simmer the blackberries, stirring to prevent scorching, 10 minutes. Stir in the sugar and cook until the mixture is thick and jammy, 40 minutes. Transfer to a bowl and let cool.
3.
In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice, and gelatin until soft peaks form. Spread the cooled blackberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm. Serve.
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