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Karen's Key Lime Pie with a Blackberry Swirl- It's Gluten Free!
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5 from 1 vote

Karen's Key Lime Pie with a Blackberry Swirl- It's Gluten Free!

The BEST Key Lime Pie with a Fruity Deep Purple Swirl. Granola makes an easy & delicious crust.
Prep Time15 minutes
Cook Time22 minutes
Total Time38 minutes
Course: Dessert, Holiday Dessert
Cuisine: American
Keyword: Gluten Free Key Lime Pie, Key Lime Pie with Blackberry Swirl, Key Lime Pie with Granola Crust
Servings: 12 servings
Author: Karen Sheer a zest for life

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 cups of 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 - 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. I use a vintage tin pie pan with holes on the bottom, and cover with a circle of parchment paper. 

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

Cooking time: 10 minutes for the crust; 12 minutes with filling. 
Blackberries: Used a 6 ounce container, removed 6 blackberries for garnish; the remainder was 1  1/3 cup for the puree/ swirl 
Key Lime Juice: Nellie & Joes.
The pie can be frozen up to 2 weeks in advance. Defrost in the refrigerator.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
 

Nutrition

Calories: 299kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 53mg | Potassium: 318mg | Fiber: 3g | Sugar: 27g | Vitamin A: 273IU | Vitamin C: 8mg | Calcium: 129mg | Iron: 1mg