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Ingredients
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Crust
Filling
Topping
Port Poached Blueberries
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for about 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
Filling
- 3
Make the filling
In a large bowl, whisk together the key lime juice, sweetened condensed milk, egg yolks, and lime zest until smooth and well combined.
- 4
Fill the crust
Pour the filling into the cooled crust, spreading it evenly. Bake for an additional 15 minutes, or until set. Remove from the oven and let it cool at room temperature, then refrigerate for at least 3 hours, or until chilled.
Topping
- 5
Prepare the whipped topping
In a mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form. Add lime zest and mix until just combined.
- 6
Top the pie
Spread the whipped cream topping over the chilled key lime pie before serving.
Port Poached Blueberries
- 7
Prepare the poaching liquid
In a medium saucepan, combine the port wine, granulated sugar, and lemon juice over medium heat. Stir until the sugar dissolves.
- 8
Poach the blueberries
Add the blueberries to the saucepan and simmer gently for about 5-7 minutes, or until the blueberries are tender and have absorbed some of the port flavor. Remove from heat and let cool.