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  1. #1
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    Nov 2011
    Southern California

    Key Lime Pie with Blueberries

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    This is a deliciously delightful recipe I got from my girlfriend in Chicago a few years ago. It's SO GOOD !!!

    Recipe for Key Lime Pie With Blueberry Compote (adapted from Chicago Tribune):

    Crust: - You can purchase a graham cracker crust, or make this one:
    1 1/4 cups graham cracker crumbs (I used cinnamon graham crackers)
    3 tablespoons sugar
    1/2teaspoon salt
    1/2 stick (1/4 cup) plus 2 tablespoons unsalted butter, melted

    1 can (14 ounces) sweetened condensed milk
    3/4 cup fresh lime juice (I used bottle Key Lime Juice)
    2 teaspoons finely grated lime zest
    2 eggs, beaten
    1/4 cup blueberries

    1 pint fresh blueberries
    1/2 cup sugar I cut this down to 1/4 cup for less sugar

    Heat oven to 350 degrees.
    Crust: Mix the graham cracker crumbs, sugar and salt in a medium bowl; stir in the melted butter. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch, buttered pie pan, just even with the rim. Bake until crust just begins to brown, about 10 minutes. Remove from oven; set aside to cool, about 5 minutes.
    Filling: Combine the condensed milk, lime juice and zest in a large bowl until blended; whisk in the eggs. Pour the filling into the baked crust. Return to oven; bake until set, about 20 minutes. Cool completely on a rack; scatter the 1/4 cup blueberries evenly over top. Cover; refrigerate until chilled, about 2 hours. (Pie may be refrigerated up to 3 days.)
    Compote: Combine the blueberries and sugar in a small saucepan over medium heat; cook until reduced to 1 1/4 cups, about 15 minutes. Set aside to cool. (Compote may be refrigerated, covered, up to 3 days.) Cut the pie into wedges; serve with compote and whipped cream

  2. #2

    Re: Key Lime Pie with Blueberries

    I havent had a keylime pie sadly but this looks amazing!

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