This recipe is dedicated to my grandma, who baked for me, and whose unparalleled blueberry torte taught me the importance of hitting the notes of salty, sweet and tangy. It’s important to use blueberries with a lot of flavor—I like wild blueberries best.
Ingredients
- 16 ounces fresh or frozen blueberries
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon amaretto
- 1 teaspoon sugar
- 1 cup chilled heavy whipping cream
- 1¼ cups regular or gluten-free graham crackers (9 graham crackers)
- 1/3 cup almonds, lightly toasted
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Pinch salt
- 6 tablespoons unsalted butter, melted
- 14-ounce can sweetened condensed milk
- 4 large egg yolks
- ½ cup freshly squeezed lime juice
- 1 tablespoon lime zest
Instructions
Prepare compote
Combine fresh or frozen berries, sugar, and vanilla extract in a medium saucepan.
Bring to a simmer over medium heat, stirring until sugar dissolves.
Simmer until reduced to 1¼ cups, about 15 minutes.
Refrigerate until cold.
Note: Can be made 2 days ahead.
Prepare whipped cream
Combine all ingredients and whip until stiff peaks form.
Refrigerate until using.
Prepare crust
Preheat oven to 350°F.
In a food processor, pulse graham crackers and almonds together into crumbs. Pour into a medium bowl and add sugar, salt, cinnamon, and melted butter, stirring until crumbs are moist.
Press into the bottom and up the sides of a 9-inch glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool. Maintain oven temperature.
Prepare filling
Whisk together sweetened condensed milk, egg yolks, lime juice and lime zest.
Pour filling into cooled crust.
Bake pie for about 18 minutes, or until filling is set.
Cool to room temperature, then cover and refrigerate at least 4 hours or overnight.
About this recipe
Serve pie with berry compote and amaretto whipped cream.
