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Lime Cream-Blackberry Pie
© Lucy Schaeffer

Lime Cream-Blackberry Pie

  • ACTIVE: 55 MIN
  • TOTAL TIME: 1 HR 35 MIN Plus at least 4 hr chilling
  • SERVINGS: 12
  • MAKE-AHEAD

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

Crust

  1. 1 cup graham cracker crumbs
  2. 1 tablespoon sugar
  3. 6 tablespoons unsalted butter, melted

Filling

  1. 2 cups blackberries
  2. 1 cup sugar
  3. 1 teaspoon powdered gelatin
  4. 2 tablespoons hot water
  5. One 14-ounce can sweetened condensed milk
  6. 1 cup heavy cream
  7. 3 tablespoons lime zest
  8. 3/4 cup fresh lime juice
  1. 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.
  2. 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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