Recipe 335 - Blackberry Lime Curd Pie

The Wife found this idea on the net a while back, and requested I make it for her. Well, the time was right. It is blackberry season, and we had a bag of limes from Costco...  I was reminded again of how useful the courses at Creating Occasions are - two years ago I think this recipe would have scared me. It did require a couple of different preparation steps, but it wasn't really hard at all. I actually used a different recipe for the curd - I used one of Lora's lemon curd recipe and just substituted lime for lemon and I added some grated lime zest. At this point I don't want to post Lora's recipe, so find a recipe for lemon curd and just substitute lime for lemon. The original recipe also had a toasted meringue topping - I really don't think it needs it...

This turned out divine. Very rich but oh so tasty. The lime gave the pie are very sharp tang. Everyone loved this - The Dragon even asked for seconds!!! We had some friends over and they loved it too. This one is definitely a keeper....

Blackberry Lime Curd Pie
inspired from: Bon Apetit

• one 9" pre-baked pie shell (i used a sweet lemon crust)
• about 2 cups of lime curd
• 500 ml whipping cream
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 cup of red wine
• 1/2 cup of sugar (or less)
• 3-4 cups of fresh blackberries

1. Prepare a pre-baked pie crust in a 9" pie pan. I used a sweet lemon crust - a basic pie crust with some icing sugar, and then lemon juice in place of water. Bake it off until it is turning golden brown. Set aside.
2. Make the lime curd, and let it cool a bit.
3. Whip the whipping cream, 1 Tbsp sugar and the vanilla extract until it is forming peaks.
4. Fold about 3/4 of the whipping cream into the lime curd and mix well. Place back in the fridge.
5. Reserve the rest of the whipping cream as a topping for the pie.
6. Meanwhile. compine the red wine and 1/2 cup of sugar in a saucepan. If your berries are sweet, you might get away with 1/3cup -- I think i would reduce the sugar next time as well.
7. Bring to a boil while stirring, and then reduce heat to a slow boil, and reduce until the volume is about 1/2 cup. Remove from heat and let cool a bit.
8. Toss the blackberries in the red wine compote mixture, and then spoon into the bottom of the pie shell.
9. Layer the lime curd cream over top.
10. Spoon some of the remaining whipping cream over the top, and garnish with a few blackberries.
11. If you can, chill the pie for an hour. We couldn't....
12. Admire, and serve.