Blackberry Lime Pie with Pinot Noir Sea Salt
Blackberry Lime Pie with Pinot Noir Sea Salt
The Meadow
Makes 1 pie
Ingredients
For the pie crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 teaspoonΒ Pinot Noir Sea Salt
- Cooking spray
For the pie filling:
- 1 tablespoonΒ limeΒ 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
Directions
- Preheat oven to 350 degrees F. Spray an 8-inch pie dish or aΒ shallow 9-inch pie dishΒ with cooking spray and set aside.
- Mix the graham cracker crumbs, 1/4 teaspoon Pinot Noir Sea SaltΒ andΒ 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 aΒ bowl underneath. Using a spatula, fork, or your fingers, mash the blackberries to release their juices. Discard the pulp.
- Mix theΒ blackberryΒ juice,Β 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 aboutΒ 1 minute or until smooth and creamy.
- Pour mixture into the crust and bake for 15-17Β minutes or until the center is set. Remove from oven, allow to cool, then refrigerate for at least 4Β hours, preferably overnight. Garnish withΒ blackberry slices andΒ Pinot Noir Sea SaltΒ and serve.Β Enjoy!
