Blackberry Lime Pie | Step 1

Blackberry Lime Pie | Step 2

Blackberry Lime Pie | Step 3

Blackberry Lime Pie | Step 4

Recipe by Dr. James Hancey


Makes 1 pie

Pie crust: 


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


  1. 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. 
  2. 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. 
  3. 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.
  4. 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. 
  5. 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.
  6. Garnish with blackberry slices and Pinot Noir Sea Salt and serve. Enjoy!



OMG, this looks fab. Hubby loves key lime pie, ( not my fav, but this sounds yummy.) Will be ordering this salt and making this pie! Thanks for sharing this…

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