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Florida Blueberry Key Lime Pie

Ingredients

Graham Cracker Crust

3 tablespoons Florida sugar

1½ cups finely crushed graham cracker crumbs

⅓ cup butter, melted

Key Lime Pie Filling

½ cup fresh squeezed Florida Key lime juice

3 teaspoons fresh Key lime zest

14-ounce can sweetened condensed milk

4 large egg yolks

Florida Blueberry Topping

2 cups Florida blueberries

½ cup apricot jam

¼ cup water

Preparation

Graham Cracker Crust
Preheat oven to 350 degrees. In a medium-sized mixing bowl combine graham cracker crumbs, butter, and sugar. Stir ingredients to combine. Press the graham cracker mixture into the bottom and sides of a 9-inch pie pan. Bake for 10 minutes. Let cool completely. Set aside.

Key Lime Pie Filling
Preheat the oven to 325 degrees. In a medium-sized mixing bowl combine condensed milk, egg yolks, Key lime juice and Key lime zest. Use a whisk to make sure all ingredients are combined (the combined ingredients will naturally thicken slightly). Pour Key lime pie filling mixture into the cooled graham cracker crust. Bake pie for 10 to 15 minutes or until the pie looks almost set. Remove pie from oven and let cool to room temperature. Cover pie and place in the refrigerator as it is best served cold. To serve, top pie with fresh whipped cream and slices of fresh Key lime.

Florida Blueberry Topping
Heat the apricot jam and water in a small saucepan over medium heat until completely melted. Arrange blueberries in a single layer over the Key lime pie. Using a pastry brush, brush a layer of melted jam over the blueberries. Let cool.

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