Blackberry Lime Pie with Pinot Noir Sea Salt

Name: Blackberry Lime Pie with Pinot Noir Sea Salt
Yield: Makes
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup butter, melted; 1/4 teaspoon Pinot Noir Sea Salt; Cooking spray; 1 tablespoon lime zest (only collect zest from the outermost layer, the white portion of the peel is bitter); 1 lime, juiced; 1 pint fresh blackberries; 2 egg yolks; 1 can, 14 oz, sweetened condensed milk; Fresh blackberries; Pinot Noir Sea Salt

Mar 29, 2019by The Meadow NW 23rd

Blackberry Lime Pie with Pinot Noir Sea Salt

The Meadow

Rated 5.0 stars by 1 users

Servings

Makes 1 pie

Ingredients

For the pie crust:

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 teaspoon Pinot Noir Sea Salt
Cooking spray

For the pie filling:

1 tablespoon lime zest (only collect zest from the outermost layer, the white portion of the peel is bitter)
1 lime, juiced
1 pint fresh blackberries
2 egg yolks
1 can, 14 oz, sweetened condensed milk

To garnish:

Fresh blackberries
Pinot Noir Sea Salt

View Cart (0) Checkout

Directions

Preheat oven to 350 degrees F. Spray an 8-inch pie dish or a shallow 9-inch pie dish with cooking spray and set aside.
Mix the graham cracker crumbs, 1/4 teaspoon Pinot Noir Sea Salt and butter in a small bowl. Press down the mixture onto the pie dish. Bake in preheated oven for 10 minutes, then set aside.
Place washed fresh blackberries into a strainer with a bowl underneath. Using a spatula, fork, or your fingers, mash the blackberries to release their juices. Discard the pulp.
Mix the blackberry juice, lime juice, lime zest and egg yolks in a medium bowl for 1 minute on high speed. Add the condensed milk and mix on high speed for about 1 minute or until smooth and creamy.
Pour mixture into the crust and bake for 15-17 minutes or until the center is set. Remove from oven, allow to cool, then refrigerate for at least 4 hours, preferably overnight. Garnish with blackberry slices and Pinot Noir Sea Salt and serve. Enjoy!