Blackberry and Lime Meringue Pie

by Vicki Brunsvold, Tastemaker in Residence

Cook’s Note:  Make this beautiful and delicious pie in several steps ahead of your serving day.  A couple of time-saving shortcuts are suggested. 

One pre-baked 10” deep dish pie crust  (Suggested substitution:  Large Keebler Graham Cracker Crust)

photo by Vicki Brunsvold

Blackberry Compote

1 cup fruity red wine, such as Shiraz or Cabernet Sauvignon

1/2 cup sugar

1/2 cup water

4 cups blackberries, divided  (4 C = 18 ounces = 3 pints) 

Lime Curd

1 cup fresh lime juice (about 4-5 large limes, squeezed)

1 Tbsp lime zest

3 large eggs

3 large egg yolks

3/4 cup sugar

1/2 cup unsalted butter, room temperature

(Suggested substitution:  Instead of making the curd from the above ingredients, use 2-1/2 jars Stonewall Kitchen Key Lime Curd.  However, this homemade lime curd is delicious!)

1/2 tsp unflavored gelatin

2 Tbsp water, slightly warm

3/4 cup heavy whipping cream

Meringue

3 large egg whites, room temperature

1/8 tsp kosher salt

1 cup sugar

2 Tbsp corn syrup

1/4 cup water

Instructions

1. Bring red wine, sugar, and water to a simmer over high heat, lower heat and simmer until reduced to 1/2 cup, about 30-40 minutes.  Let cool. Note:  Compote can be made day ahead, keep refrigerated.  Gently fold in 3 cups berries.

2. Spread compote over baked pie crust.  Chill.

3. Stir lime juice, zest, eggs, egg yolks. and sugar together in double boiler.  Set over simmering pan of water, not allowing bottom of double boiler to touch water.  Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, or an instant read thermometer reads 175, about 15 minutes.  Add butter one tablespoon at a time to curd, whisking after each addition.  Strain curd into another bowl, pressing plastic wrap directly onto surface of curd.  Chill until cold.  Note:  Curd can be made 2 days ahead and kept refrigerated.

4. Sprinkle gelatin over warm water, letting stand until gelatin is soft, about 10 minutes.

5. Beat cream until soft peaks form, add dissolved gelatin mixture and continue beating until firm peaks form.  Fold whipped cream into chilled lime curd.  Evenly spread lime curd mixture over berry compote.  Chill at least an hour.

6. Preheat oven to 450.  Beat egg whites until soft peaks form, beat in salt, set aside.

7. Stir sugar, corn syrup, and water in small saucepan until sugar dissolves over medium low heat.  Attach a candy thermometer to side of pan and increase heat to medium high and boil without stirring, reaching a temperature of 238, about 6-7 minutes.  Remove pan from heat.

8. Slowly pour hot syrup down side of beaten egg whites and continue beating until meringue is firm and glossy and cools down, about 4 minutes.

9. Spoon meringue over chilled lime curd, leaving a one inch border, sculpting decoratively.

10. Bake until meringue is toasted in spots, about 3 minutes.

11. Tuck remaining 1 cup berries around edge of pie, chill at least an hour before serving.