Lime Cream-Blackberry Pie

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

Crust

Preheat the oven to 350°. 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.
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.
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.