Key Lime and Blueberry Pie is my take on a key lime pie with a twist! Key Lime Pie is made easily with fresh limes (as a substitute for the key limes,) egg yolks, sweetened condensed milk, along with fresh blueberries in the filling and on top.
It’s luscious, creamy and smooth texture with such intense flavors from the tangy filling, making this a delicious dessert! Plus a burst of fresh blueberries inside and on top, all over an oatmeal cookie crust turns this delicious dessert… into a FANTASTIC one!
Key Lime and Blueberry Pie is so yummy you can serve it all summer long!
I think it is the infusion of the citrus with blueberries that go so well together, makes everyone fall in LOVE with the taste, and you’ll absolutely will want to make this pie again!
I will show you easy “step-by-step” how to make my Key Lime and Blueberry pie for you to enjoy. If you can’t find key limes, then we suggest to use the second best…. fresh limes, which are easier to find at your local supermarket.
Key Lime and Blueberry Pie
- 12 oz of Oatmeal cookies
- 1 Tbsp. sugar
- 1/3 cup graham cracker crumbs
- 1 stick unsalted butter, melted
- 2 egg whites
- 1 Tbsp. sugar
- 4 egg yolks
- 1 can (14oz) sweetened condensed milk
- 3 oz Lime juice or 2 Limes juiced
- 1 Tbsp. Lime zest
- 1+ 1/2 cup fresh blueberries, and extra for topping
- fresh blueberries
- whipped cream
Pre-heat oven 350 degrees.
Use a food processor or a mini chopper and pulse to crush cookies into fine crumbs. Combine all crumbs, sugar and butter in a small bowl.
Use a 10 inch round ( spring-form) pan with a removable bottom. Take a measuring cup to press crumbs onto the bottom of the pan and around the sides. Bake in oven for 10 minutes.
Remove and set aside to cool completely.
In a small bowl, combine egg whites and sugar. Beat on high speed until soft peaks are formed, set aside.
In a large bowl, combine egg yolks, condensed milk, lime juice and zest.
Blend or whisk until well blended.
Then slowly pour the lime mixture into the pie crust and over the blueberries.
Bake for 15 minutes. Remove from oven and allow cool for about 10 minutes.
Just before you serve the pie, remove from spring-form pan, transfer with the bottom of the pan to a serving dish. Garnish with extra blueberries on the side. Optional: Serve with fresh whipped cream on the side.
Serves 10 to 12