American Pie Council

2019 Professional Entry

 

Infused Blackberry Key Lime Pie

Infused Blackberry Key lime
Crust
2 cups Gingersnap Cookie crumbs
3 tablespoons sugar
6 tablespoons melted butter
Mix well press into pie dish freeze until ready to fill
Filling
2 cups cream cheese
2 ¼ cups condensed milk
½ cup fresh squeezed key limes
¼ cup sour cream
1/8 teaspoon key lime zest
¼ cup melted blackberry jam
Mix cream cheese, condensed milk, lime juice, zest , sour cream and sugar until mixture starts to thicken. Pour half of filling into prepared crust drop teaspoons of jam on top of filling .Pour rest of filling on top of jam. Now add a few more teaspoons of jam on top, with a knife swirl Pie to give a marble effect. Bake in preheated oven 360 for 18 minutes remove and cool on rack before refrigerating . Make whip Cream topping
Whip cream topping
2 cups heavy whipping cream ,3 Tablespoons sugar, whip until stiff peaks form.
Topping
1 can of Blackberry Comstock Pie filling
2 tablespoons clearjel
3 tablespoons sugar
½ cup of fresh black berries
*Mix well and place on top of pie before serving add fresh mint on top of berries and garnish edges
With Key limes and whip topping for garnish.

Susan Boyle Debary, Florida ( Revised) Comstock Category 2019