Lime Cream-Blackberry Pie

• MAKE-AHEAD

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.