introduction

This pie mixes bright lime and sweet blackberries. You will like the fresh taste and the pretty swirl. Try it after a light meal or at a small party. For another easy pie idea, see this caramel apple pie.

why make this recipe

This pie uses simple food and moves fast. It looks big and makes people smile. You can make it the day before and serve it cold. If you like tang and sweet, try this pie like a friend made in this caramel apple pie.

how to make Key Lime Pie with Blackberry Swirl

You make the crust, fill with lime mix, and swirl in blackberries. Chill the pie so the filling sets. The steps are clear and kind to new cooks. If you like citrus treats, see a citrus cake idea for more small cake ideas.

Ingredients :

1 1/2 cups graham cracker crumbs (or gluten free crumbs)
1/3 cup melted butter
1/4 cup sugar
3 large egg yolks
1 can (14 oz) sweetened condensed milk
1/2 cup fresh key lime juice (or regular lime)
1 tsp lime zest
1/2 cup fresh or thawed blackberries
2 tbsp sugar (for berries)
Whipped cream to top (optional)

For side dishes or small soups, try this warm sweet potato soup if you want a match with a fall menu.

Directions :

Preheat oven to 350°F (175°C).
Mix crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch pie pan to make the crust. Bake 8 minutes. Let cool.
In a bowl, beat egg yolks until light. Add sweetened milk and beat well.
Stir in lime juice and lime zest. Mix until smooth.
Pour half the lime mix into the cooled crust.
In a small bowl, mash blackberries with 2 tbsp sugar. Strain if you want fewer seeds.
Drop small spoonfuls of the blackberry mix over the pie. Pour the rest of the lime mix on top.
Use a toothpick or knife to gently swirl the blackberry into the lime filling.
Bake 10 minutes, just until the edges set. Do not over bake.
Cool to room temp, then chill at least 3 hours or overnight.
Add whipped cream if you like before you serve.

how to serve Key Lime Pie with Blackberry Swirl

Cut the pie into even slices. Serve cold with a dollop of cream. Add a few extra blackberries on top for look and taste. For a cozy main and dessert night, pair with a small pasta dish like this chicken pot pie pasta.

how to store Key Lime Pie with Blackberry Swirl

Cover the pie with plastic wrap or put it in a pie box. Keep it in the fridge for up to 3 days. Do not leave the pie out at room heat for long. You can freeze slices for up to 1 month. Thaw in the fridge.

tips to make Key Lime Pie with Blackberry Swirl

Use fresh lime juice for the best bright taste.
Do not over bake the filling; it should set but stay creamy.
If you want less seed, press the mashed blackberries through a fine sieve.
Let the pie chill well before you cut it. Cold pie cuts clean.
For a crisp crust, bake the crust longer before adding the filling.

variation (if any)

Use raspberries instead of blackberries for a different color and taste.
Make a gluten free crust with almond meal or GF crumbs.
Add lime zest to the crust for more zing.
Make small tartlets instead of one big pie for a party plate.

FAQs

Q: Can I use regular lime or lemon?
A: Yes. Regular lime works fine. Lemon gives a different but nice taste.

Q: Do I need fresh eggs?
A: Use fresh eggs for best taste. The eggs heat in the oven, but do not over bake.

Q: Can I use frozen blackberries?
A: Yes. Thaw them first and drain extra juice. Mash and add sugar.

Q: How can I make the swirl look nice?
A: Drop small spoonfuls of berry mix and use a thin stick to draw loops. Less swirl can look cleaner.

Q: Is the pie safe to make ahead?
A: Yes. Make it one day ahead and keep it in the fridge. The taste grows better after a night.

Conclusion

If you want another cook’s full step plan for this pie, see Karen’s version here: Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!.

Key Lime Pie with Blackberry Swirl