Blueberry Key Lime Pie Recipe
This Blueberry Key Lime pie is super creamy yet tangy thanks to the real lime juice. It can be prepared in 20 minutes or less thanks to the premade graham cracker crust.
Servings 8 slices
Calories 327kcal
Cost $8.50
Utensils & Equipment
- 1 medium bowl
- 1 small bowl
- 1 wire whisk
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 fork
Ingredients List
- 1 graham cracker crust
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 1 Tbsp cornstarch
- 1/2 cup key lime juice or regular lime juice
- 12 ounces blueberries frozen thawed and drained
- 1/2 tsp blueberry extract or flavoring (optional)
Instructions
Preheat Oven
- Preheat the oven to 350℉.
Prepare The Bottom Filling
- In medium bowl whisk together the egg yolks until they are well blended.
- Whisk in the sweetened, condensed milk then add the key lime juice.
- Set the bowl aside to thicken while preparing the blueberry layer.
Prepare The Blueberries
- In a small bowl mix together the drained blueberries and cornstarch. The cornstarch is to thicken the blueberry topping. If you want the topping to be slightly runny then omit the cornstarch.
Assemble The Pie
- Pour the filling into the graham cracker crust.
- Next, scoop or pour the blueberry topping onto the key lime filling.
- PRO TIP: If you want a blueberry swirl pie, gently swirl the blueberries into the key lime filling.
Bake
- Bake at 350℉ for approximately 20 minutes. The center of the pie should be slightly jiggly and not fully set.
Cool
- Refrigerate for at least 2 hours.
