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Lime Pie with Blueberry Compote

Source of Recipe


Adapted from "Blue Eggs and Yellow Tomatoes"



List of Ingredients



• -- Crust --
  
• 1¼ cups graham cracker crumbs
  
• 3 Tbsp sugar
  
• ½ tsp salt
  
• ½ stick (¼ cup) plus 2 Tbsp unsalted butter, melted
  
• .
  
• -- Filling --
  
• 1 can (14 ounces) sweetened condensed milk
  
• ¾ cup fresh lime juice
  
• 2 tsp finely grated lime zest
  
• 2 eggs, beaten
  
• ¼ cup blueberries, or to taste
  
• .
  
• -- Compote --
  
• 1 pint fresh blueberries
  
• ½ cup sugar
  
• 1 cup whipping cream (whipped, sweetened)
  






Instructions



1. Heat oven to 350º F.
   Mix the graham cracker crumbs, sugar and salt in a medium bowl; stir in the melted butter. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch buttered pie pan, just even with the rim. Bake until crust just begins to brown, about 10 minutes. Remove from oven; set aside to cool, about 5 minutes.
   
   
2. Meanwhile, for filling:
   Combine the condensed milk, lime juice and zest in a large bowl until blended; whisk in the eggs. Pour the filling into the baked crust. Return to oven; bake until set, about 20 minutes. Cool completely on a rack; scatter the ¼ cup blueberries evenly over the top. Cover; refrigerate until chilled, about 2 hours. (Pie may be refrigerated up to 3 days.)
   
   
3. For the compote:
   Combine the blueberries and sugar in a small saucepan over medium heat; cook until reduced to 1¼ cups, about 15 minutes. Set aside to cool. (Compote may be refrigerated, covered, up to 3 days.) Cut the pie into wedges; serve with compote and whipped cream.
   
   Makes 8 servings.