American Pie Council

2014 Amateur Recipe

Blackberry Key Lime Pie

Crust
1 1/2 c. graham cracker crumbs
3 T. sugar
1 T.lime zest
5 T.. butter
in a food processor process the sugar with the lime zest for 1 minute. Add graham cracker crumbs and process just until mixed. Melt the butter and add to the processor and mix just until the mixture clumps together. Press into a deep dish pie pan and bake at 350 for ten minutes or until slightly browned. Set aside.

Blackberry filling
3 c. blackberries-divided
1 c. sugar
1/4 C. water
1 T. cornstarch
2 t. blackberry jello
pinch of salt
Mix the cornstarch with the sugar and salt and put into a medium sized saucepan.Mash 1 cup of blackberries and add to the pan and mix well. Bring to a boil over medium heat and cook for 2 minutes stirring constantly. Remove from heat and add the jello and mix well. strain mixture to remove seeds. Add 2 cups of blackberries and pour into pie shell. Refrigerate until set.

Key lime filling
1/4 c. sugar
1 T. lime zest
14 oz can of sweetened condensed milk
8 oz cream cheese
1/3 c. instant vanilla pudding mix
3/4 c. lime juice
1/4 c. water
1 1/4 t. gelatine
Put gelatine in water to soften. Put sugar and lime zest in a food processor and process for 1 minute. Add cream cheese and mix until smooth. Add sweetened condensed milk
and the pudding mix and process until smooth. Microwave the gelatine and water mixture for 15 seconds and stir until dissolved. Add to the processor with the juice. When completely smooth, pour over top of the blackberry layer and smooth the top. Refrigerate at least four hours Garnish with whipped cream, fresh blackberries and lime zest