Key Lime & Blackberry Pie

By Oceantide

Ingredients

• Lime Curd
• 1 cup fresh lime juice
• 3 large eggs
• 3 large egg yolks
• 3/4 cup sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 teaspoon unflavored gelatin
• 3/4 cup chilled heavy cream
• Blackberry Compote
• 1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon
• 1/2 cup sugar
• 3 cups blackberries
• 1/2 tsp. unflavored gelatin
• Baked Pie Crust in a 9" deep-dish glass or metal pie pan
• Meringue
• 3 large egg whites, room temperature
• 1 cup sugar
• 2 tablespoons corn syrup
• 1/8 teaspoon kosher salt
• 1 cup blackberries (about 1/2 pint)

Preparation

Step 1

This is not as time-consuming as it appears.
You can make the berry compote and have it cooling while doing the lime curd.
Bake the pie crust while the lime curd is cooling.

Lime Curd
Stir lime juice, eggs, egg yolks, and sugar together in another medium bowl. Set bowl over a large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk until mixture has thickened - about 15 minutes.

Add butter to curd, one Tbsp. at a time, whisking to blend between additions. Strain curd into prepared bowl. Press plastic wrap directly onto surface of curd. Chill until cold, about 2 hours. Refrigerate curd.

Sprinkle gelatin over 2 Tbsp. water in a small bowl; let stand until gelatin is soft, about 10 minutes. Using an electric mixer, beat cream until soft peaks form. Add gelatin mixture; continue beating cream until just before firm peaks form.

Fold whipped cream into lime curd. Cover; chill.

Blackberry Compote

Bring red wine, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to 1/2 cup, 20-25 minutes. Let cool. Add 3 cups berries; fold gently to coat.

Spread compote in an even layer over baked crust. Spoon lime curd over berries, smooth top, and chill for 1 hour.

**Meringue is optional. Choose a lattice crust (pre-bake the strips on a cookie sheet) or no crust and simply top with a few blackberries.

If using a meringue, bake pie until meringue is toasted in spots, 3-5 minutes (or use a kitchen torch to brown). Chill for 30 minutes before serving.

If using lattice crust, place lattice on chilled curd and place in oven for 5 minutes. Remove. Chill.