Blueberry Lime Pie
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 "9 inch pie"
ingredients
- 1 classic pie crust (see Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial)
- 3 pints fresh blueberries
- 3⁄4 cup sugar
- 4 1⁄2 tablespoons quick-cooking tapioca
- 3 limes, juice of
- 3 limes, zest of, finely minced
- 1⁄2 teaspoon nutmeg
-
Topping
- 1⁄2 cup all-purpose flour
- 1⁄2 cup sugar
- 3 tablespoons unsalted butter, cut into small pieces
- 1⁄3 cup shredded coconut
directions
- Preheat oven to 425.
- Roll out pie dough, put in pan, flute edge, chill for 30 minutes.
- Stir together blueberries, sugar, tapioca, lime zest, lime juice and nutmeg in bowl.
- Dump into pie shell.
- Bake 15 minutes, lower heat to 375 and bake 20 minutes.
- Remove pie from oven.
- Prepare topping: mix sugar, flour and butter in mixer with paddle until texture is fine crumbs.
- Add coconut and mix just to incorporate.
- Spread coconut mixture evenly over the top of the blueberries.
- Bake an additional 25-35 minutes, until topping is brown and juices are bubbling.
- Cool.
- Serve with vanilla ice cream.
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Reviews
-
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.
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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.
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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.
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Fantastic! I didn't have quite enough tapioca so I just used what I had and the pie was a little runny, but that is completely my fault. The lime and blueberries together is a wonderful taste. My berries were fresh picked and very sweet so I reduced the amount of sugar down to about 1/3 cup. We loved it. DS has asked that this be our go-to blueberry pie from now on.
RECIPE SUBMITTED BY
Mooseybear
United States
I am a single mom in Seattle. I enjoy a wide variety of activities including reading, crafts, sports (my son plays baseball and football), cooking, and just about anything else you can think of. We have 2 dogs, Thunder and Lightning...my taste testers. I have lived in this area most of my life. Everytime I move away, I come back because it's so beautiful. I have been hopping on Zaar for a while now, perusing recipes and getting ideas. I figured it was time to contribute back to the site...add some recipes and reviews.