FROZEN KEY LIME PIE WITH FRESH BLUEBERRY COMPOTE

Makes one 9” pie
 
Graham Cracker Crust
1¼ cups graham cracker crumbs
¼ cup packed light brown sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
In a medium bowl, stir together the graham cracker crumbs, brown sugar and salt. Add the melted butter and toss with a fork to incorporate. Butter a 9” pie plate and press the crumb mixture into the bottom of the pie pan and up the sides. (A small measuring cup is helpful for smoothing the crumbs evenly into the pie plate.) Refrigerate the crust and preheat the oven to 325 degrees F. Bake the crust for about 8 minutes, just until it turns golden. Remove from the oven and set on a rack to cool while you prepare the filling. Increase the oven temperature to 350 degrees F.
 
Key Lime Filling

4 large egg yolks
1 can (14 oz.) sweetened condensed milk
2 teaspoons lime zest
1/2 cup Key Lime juice (I use Nellie and Joe’s- available in most supermarkets)
 
Place the egg yolks in a large mixing bowl. Using a handheld electric mixer, beat the egg yolks for 5 minutes until thick. Add the sweetened condensed milk and the zest and beat until smooth, then gradually add the Key Lime juice, beating on low speed to combine.
 
Place the cooled pie shell on a baking sheet. Gradually pour the filling into the crust and bake the pie in the preheated 350 degree oven for 15-17 minutes. The pie will be set around the edges and be the slightest bit jiggly in the center. Remove from the oven and let cool completely. Cover with plastic wrap and freeze for several hours until firm. Serve with scoops of vanilla ice cream (or freshly whipped cream) and blueberry compote.
 
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Freshly Whipped Cream
1½ cups heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
 
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream and confectioners’ sugar. Beat on medium speed until soft peaks, then add the vanilla. Cover and refrigerate until ready to serve.
 
Fresh Blueberry Compote
 
2 cups fresh blueberries, rinsed and picked over for stems
2 tablespoons honey
1 teaspoon vanilla extract
 
Place the blueberries, honey and vanilla in a small saucepan. Cook over low heat for about 15 minutes, stirring occasionally, until blueberries soften and just begin to burst. Remove from the heat and let the compote cool; it will thicken slightly. Cover and refrigerate any leftovers. Keeps in an airtight container, 3-4 days.