I have big news.
I just discovered that Key Lime Pie is delicious.
I know, I know, I’m late to the party. Let’s just pretend I’m fashionably late.
For years, I overlooked Key Lime Pie as simply another basic custard #iwaswrong, and my world has since been turned upside down.
Upon request, I made a batch of mini key lime pies early last week. (Obviously I’m a fan of all things mini). I was blown away…key limes are mini. Is this a well-known fact that I somehow never learned?? Had I known, I would have tried this pie years ago.
After topping these adorable pies with a dollop of whipped cream I was blown away for the second time. THEY. WERE. DELICIOUS. Maybe I had really low expectations (or I just overreact easily). I was shocked.
Which is how I found myself baking key lime pie for the second time this week. As the adventurous human I am, I added a blackberry swirl mostly because—how pretty is a pink pie? Lime in love.
Now I leave you with one final thought: If you’ve never had a slice of Key Lime Pie, stop everything you’re doing and make this beauty. RIGHT NOW. Go go go. No excuses!
Blackberry Key Lime Pie
1 1/2 cups finely ground graham crackers, GF if desired (12-15 graham crackers)
5 – 8 tablespoons unsalted butter, melted
1 cup blackberries
1 (14 oz) can sweetened condensed milk
3/4 cup key lime juice (about 20-25 limes)
4 large egg yolks
1 tbsp key lime zest
1/4 teaspoon salt
drop of green food coloring (optional)
fresh whipped cream (optional)
Make the crust: Preheat the oven to 350 degrees. Crumble the graham crackers in a food processor or in a bag with a rolling pin until finely crushed. You can easily make the pie gluten-free like I did by using gluten-free graham crackers.
In a bowl, pour the butter into the graham cracker crumbs and mix with hands until the butter is incorporated and the texture resembles wet sand (but more delicious). Firmly press the crumbs against the sides and bottom of a 9-inch pie pan.
Chill the crust for at least 15 minutes to help prevent crumbling when serving. Bake the crust for 10 minutes, or until lightly browned. Remove and allow to fully cool before filling. Leave the oven on.
Make the filling: Using a blender, puree the blackberries until very smooth. Spoon through a fine mesh strainer and discard seeds. Set aside.
In a large bowl, whisk together the milk, lime juice, yolks, zest, and salt until fully blended and frothy. If desired, add a drop of green food coloring — because it feels right. Put the pie crust on a baking sheet and pour approximately 3/4 of the filling into the crust.
To the remaining filling, add the blackberry puree and mix until combined. Place spoonfuls of the blackberry mixture on top of the green mixture in your pie crust and swirl in using a small spoon or knife.
Bake for 20 to 25 minutes, until the filling has just set and the custard is smooth and not browned. Remove the pie and place on a wire rack to cool at room temperature for at least 20 minutes before refrigerating. I recommend refrigerating for at least 4 hours. Before serving, top with blackberries, thin key lime slices, and fresh whipped cream, if desired. This pie can be refrigerated for up to 1 week covered in plastic wrap.
FYI—pink pie pairs excellently with a cold glass of rosé. Just sayin’…