Frozen Blueberry-Key Lime Pie Recipe: Perfect for Parties
Adventure Publications Director of Sales Meredith Hutchins gave Julia Rutland’s recipe for Frozen Blueberry-Key Lime Pie a try. She loved it, and so will you!
This pie is great for parties when you end up spending a lot of energy on the dinner and need a no-fuss but impressive finale. Keep it frozen until a few minutes before serving—just enough time to clear the dishes off the table.
Combine 11⁄2 cups graham cracker crumbs, 1⁄2 cup chopped sliced almonds, and 1⁄4 cup sugar in a large bowl; stir in 6 tablespoons melted butter. Press into a 10-inch removable-bottom tart pan. Bake at 350° for 10 minutes.
11⁄2 cups granulated sugar
1⁄2 cup butter, cut into pieces
1 cup Key or Persian lime juice
1⁄4 teaspoon salt
4 large eggs
1 cup heavy whipping cream
11⁄2 cups fresh or frozen wild or purchased blueberries, divided
Prepare crust; set aside. Combine sugar, butter, juice, and salt in a large heavy saucepan over medium heat. Cook, stirring constantly, 3 minutes or until sugar dissolves and butter melts.
Whisk eggs in a medium-size bowl. Whisk 1⁄4 of the hot juice mixture into eggs; add egg mixture back into remaining juice mixture. Cook over medium-low heat, whisking constantly, 5 minutes or until mixture reaches 160° and coats the back of a spoon. Remove from heat. Cover with plastic wrap; chill.
Whip cream in a large bowl on high speed until soft peaks form. Spoon a dollop into lime mixture, stirring until mixture lightens in texture. Gently fold lime mixture into remaining whipped cream. Fold in berries, reserving some for top. Spoon berry mixture into crust and top with reserved berries; freeze several hours or until firm.
For easiest slicing, use a tart pan with a removable bottom. The creamy-tart flavor of the pie is just as delicious prepared in a traditional pie plate, but that first slice can get a bit messed up when removed. I like using the small wild blueberries here because they are usually found frozen.
You may also want to try these blueberry summer drinks, and Julia’s recipe for Blueberry-Orange Bread. For more delicious recipes, consider Blueberries: 50 Tried & True Recipes, a cookbook by Julia Rutland.
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