Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A great twist on blueberry pie

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
  3. Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
  4. Dump into pie shell.
  5. Bake 15 minutes, lower heat to 375 and bake 20 minutes.
  6. Remove pie from oven.
  7. Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
  8. Add coconut and mix just to incorporate.
  9. Spread coconut mixture evenly over the top of the blueberries.
  10. Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
  11. Cool.
  12. Serve with vanilla ice cream.


Most Helpful

This is a good pie for someone who likes their pies more on the tart side rather than the sweet side. As an inexperienced pie baker, I'm always a little nervious when a recipe says 'juice of ' a certain number of lemons or limes. How much juice should the limes produce? My 3 limes produced 2/3 c. juice and that worked out fine. The filling held together well.

Marie Nixon June 02, 2002

This was wonderful. I thought the amount of sugar was exactly right, with a nice balance between the fruity, zingy filling and the sweeter crunchier topping. I used unsweetened dessicated coconut, since that's what I had, and the type wasn't specified. I served this with slightly sweetened vanilla whipped cream, and it was joyfully inhaled by all present.

Jenny Sanders July 22, 2003

An excitingly different and zingy pie, maybe even too much so, the subtle flavor of blueberries was compromised by limes somewhat. I increased the sugar to 1 cup and that was perfect for us. I would be carefull with the limes and maybe just add 2 limes first, then taste if more is desired. I would double the coconut topping next time also, or add some coconut to the pie crust as well.

rosslare August 12, 2009

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