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.
Lime Cream–Blackberry Pie
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
Ingredients
CRUST
- 1 cup graham cracker crumbs
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1 tablespoon sugar
-
6 tablespoons unsalted butter, melted
-
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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One 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
- Make the 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.
- 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.
- 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.
Lime Cream–Blackberry Pie
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