The BEST Key Lime Pie with a Fruity Deep Purple Swirl. Granola makes an easy & delicious crust!
The Method:
1. Make the Blackberry Puree, set aside in refrigerator
2. Make the Granola Crust, press into a 9″ pie pan; bake 10 minutes @ 325 degrees
3. Whisk together 4 ingredients for the filling, add to baked crust
4. Add Blackberry Puree and “swirl” to create a decorative pattern
5. Bake just 10 minutes @ 325 degrees
Now… All can enjoy Key Lime Pie!
The Crust is GLUTEN FREE (and all ingredients), so all your guests can enjoy it!
I happen to LOVE IT and I’m not gluten free
4 Ingredients for the Filling!
- Sweetened Condensed Milk (can buy organic if you wish)
- 4 Egg Yolks – Use Pasture Raised for flavor and nice organgey color!
- Key Lime Juice (the real stuff)
- Lime Rind, minced
Just whisk all together!
The Blackberry Purée:
Don’t miss this addition!!
Cook Blackberries with a little sugar and lemon juice until softened, add to a mesh strainer and press on the solids… what is in the bowl underneath is the purée! This will simply be added to the top of the Key Lime Filling before it bakes.
The Blackberry Purée is poured over the Key Lime Filling, then drag a toothpick to make a pretty look, it’s simple!
I’m serving this pie at Thanksgiving this year! Looks so pretty with fall seasonal flowers!
I think adding the Blackberry Swirl adds little festive touch.
Here I experimented and made 4 smaller Key Lime Tarts with the same recipe!
Without the Blackberry Swirl…
Did you know?
The sweet and tart reportedly originated in Key West, Florida, in the late 19th century. The use of sweetened condensed milk, an essential ingredient, is probably because fresh milk and refrigeration were uncommon in the isolated Keys until the 1930s.
So we think… facts have emerged that the Borden Milk Company, manufacturer of sweetened condensed milk, the primary element of the pie, may have been its true creator!
SEE MY RECIPE: Karen’s Homemade Weekday Granola
I hope you make and enjoy this fabulous Pie!
Special for any occasion & the holidays.
Karen
Let me know what you think!
Karen’s Key Lime Pie with a Blackberry Swirl- It’s Gluten Free!
Ingredients
Blackberry Swirl:
- 1 1/3 cup blackberries
- 2 tablespoon pure cane sugar
- 1/2 teaspoon fresh lemon juice
Key Lime Filling:
- 1 can Sweetened Condensed Milk
- 4 large egg yolks, I use Pasture Raised*
- 1/2 cup Key Lime Juice*
- 1/2 teaspoon lime rind , minced
Granola Crust:
- 2 3/4 cups Karen's Granola, (ground to 1 1 /2 crumbs)
- 1 tablespoon pure cane sugar
- 2 tablespoon unsalted butter, melted, I use organic
Instructions
Blackberry Swirl:
- Add all ingredients to a small non reactive pot. Bring to a boil, stir to dissolve the sugar. Cover and reduce heat to a simmer. Cook for 2 minutes until the berries have collapsed. Uncover, cook for 2 minutes to thicken. Let stand a few minutes.
- Place a fine mesh strainer over a small bowl. Add the blackberry mixture and press on the solids with a rubber spatula. The purée will be in the bowl, only seeds left in the strainer (which you discard.) Cool slightly.Refrigerate until cold.
Granola Crust:
- Preheat oven to 325 degrees
- Process the granola in a food processor (I use a 4 cup one) until very fine, about one minute.Melt 2 T. butter in the microwave – in a medium-large glass bowl. Add the sugar and granola crumbs; mix well with a rubber spatula.
- Add the crumbs to a 9" pie pan ( I use a vintage tin one.) Using the bottom of a one cup metal measuring cup and smooth the granola mixture creating an even bottom and sides. Place on a rimmed baking pan. Bake for 10 minutes until set and firm. Remove from oven.
Key Lime Filling:
- In a large bowl add sweetened condensed milk, egg yolks, key lime juice and lime rind. Mix well with a wire whisk.Pour into prepared granola crust.
Add Blackberry Swirl:
- Add the Blackberry Purée into a small pyrex measuring cup. Use HALF for the "swirl", save the other half to drizzle on each plate: makes 1/4 cup. Pour HALF of it onto the pie in two round circles. Drag with a toothpick, to make a pretty design (see photos.)
- Bake for 10 minutes until set. Remove to cool, then refrigerate (covered with plastic wrap.)
Garnishes:
- Garnish with whipped cream rosettes, mint leaves and a few whole blackberries. Serve each slice with an extra drizzle of Blackberry Purée.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
