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Recipe of the week

Lime pie with blueberry compote

Preparation time: 20 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Yield: 8 servings

A purchased graham cracker crust will work in this twist on Key lime pie, adapted from "Blue Eggs and Yellow Tomatoes," by Jeanne Kelley.

Crust

Ingredients

1 1/4 cups graham cracker crumbs
3 Tbsps. sugar
1/2 tsp. salt
1/2 stick (1/4 cup) plus 2 Tbsps. unsalted butter, melted

Filling

Ingredients

1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lime juice
2 tsps. finely grated lime zest
2 eggs, beaten
1/4 cup blueberries or to taste

Compote

Ingredients

1 pint fresh blueberries
1/2 cup sugar
1 cup whipping cream, whipped, sweetened

1. Heat oven to 350 degrees. Mix the graham cracker crumbs, sugar and salt in a medium bowl; stir in the melted butter. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch, buttered pie pan, just even with the rim. Bake until crust just begins to brown, about 10 minutes. Remove from oven; set aside to cool, about 5 minutes.

2. Meanwhile, for filling, combine the condensed milk, lime juice and zest in a large bowl until blended; whisk in the eggs. Pour the filling into the baked crust. Return to oven; bake until set, about 20 minutes. Cool completely on a rack; scatter the 1/4 cup blueberries evenly over top. Cover; refrigerate until chilled, about 2 hours. (Pie may be refrigerated up to 3 days.)

3. For the compote, combine the blueberries and sugar in a small saucepan over medium heat; cook until reduced to 1 1/4 cups, about 15 minutes. Set aside to cool. (Compote may be refrigerated, covered, up to 3 days.) Cut the pie into wedges; serve with compote and whipped cream.

Nutrition information per serving: 502 calories, 46% of calories from fat, 27 g fat, 16 g saturated fat, 133 mg cholesterol, 63 g carbohydrates, 8 g protein, 319 mg sodium, 2 g fiber.