DESSERT

LIME PIE WITH BLUEBERRY COMPOTE

A purchased graham cracker crust will work in this twist on Key lime pie, but the dessert won't be as pretty.

CRUST:

• 1 ¼ cups graham cracker crumbs

• 3 tablespoons sugar

•  ½ teaspoon salt

• 6 tablespoons unsalted butter, melted

FILLING:

• 1 (14-ounce) can sweetened condensed milk

•  ¾ cup fresh lime juice

• 2 teaspoons finely grated lime zest

• 2 eggs, beaten

• 16 ounces (1 pint) fresh blueberries

COMPOTE:

• 16 ounces fresh or frozen blueberries

•  ½ cup sugar

TO SERVE

• 1 cup heavy cream, whipped and sweetened

Crust: Heat oven to 350 degrees. Butter a 9-inch glass pie dish. Mix crumbs, sugar and salt in a medium bowl. Stir in the butter. Press the crumb mixture evenly over the bottom and up the sides of the pie dish, just even with the rim. Bake until crust just begins to brown, about 10 minutes.

Filling: In a large bowl, stir the condensed milk, lime juice and zest until blended. Whisk in the eggs. Pour the filling into the baked crust. Return to oven and bake until set, about 20 minutes.

Let the pie cook completely on a rack. Scatter blueberries evenly over top. Refrigerate until chilled, at least 2 hours. (Pie can be refrigerated, covered, up to 3 days.)

Compote: Simmer the blueberries and sugar in a saucepan over medium heat until reduced to 1 ¼ cups, about 15 minutes. Set aside to cool. (Can be refrigerated, covered, up to 3 days.)

To serve, cut the pie into wedges and garnish with compote and whipped cream. Makes 8 servings.

Source: Adapted from Blue Eggs and Yellow Tomatoes by Jeanne Kelley (Running Press $35).

Per serving: 617 calories (41 percent from fat), 28.8 g fat (16.9 g saturated, 8 g monounsaturated), 139.6 mg cholesterol, 10.2 g protein, 83.8 g carbohydrates, 3.4 g fiber, mg sodium.

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