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.


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  • Servings: 12
  • Time(Other): Plus at least 4 hr chilling

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Frozen Whipped Cream


  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 6 tablespoons unsalted butter, melted
  • 2 cups blackberries
  • 1 cup sugar
  • 1 teaspoon powdered gelatin
  • 2 tablespoons hot water
  • One 14-ounce can sweetened condensed milk
  • 1 cup heavy cream
  • 3 tablespoons lime zest
  • 3/4 cup fresh lime juice

How to make this recipe

  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.

Contributed By Photo © Lucy Schaeffer Published November 2008

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