What says summer more than an icebox pie? With those long, warm days now a memory, I'm recalling just such a dessert I made a few weeks ago. Adapted from the November 2008 issue of Food & Wine, I opted to add a bit more gelatin for texture and make the jam component with half of the sugar, since one cup seemed too much for even my sweet tooth.
Lime-Blackberry Icebox Pie
2 cups blackberries
1/2 cup sugar
2 teaspoons powdered gelatin
2 tablespoons boiling water
1 14 oz. can sweetened condensed milk
1 cup heavy cream
3 tablespoons lime zest
3/4 cup fresh lime juice
1 9-inch graham cracker crust
In a saucepan, simmer the blackberries for 10 minutes, stirring to prevent scorching. Stir in the sugar and cook until the mixture is thick and jammy, about 40 minutes. Transfer to a bowl and allow to cool.
In a heatproof bowl, dissolve the gelatin in the boiling water; let stand until softened and cooled. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form. Spread the cooled blackberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, or until firm. Serve.
Traditional Graham Cracker Crust
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Mix ingredients until combined. Press firmly onto the bottom and sides a 9-inch pie pan. Freeze for at least 30 minutes before using.
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1 comment:
You combined marvelous tastes. I kind of discovered the powere of lime, this year and I bet it gives a little fresh zing to the dish.
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