Recipes Included On This Page Key Lime Pie with Passion Fruit Coulis and Blueberry Compote Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Key Lime Pie with Passion Fruit Coulis and Blueberry Compote Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- COMPOTE 16 ounces fresh or frozen blueberries 1/2 cup sugar 1 vanilla bean -- split lengthwise COULIS 3/4 cup passion fruit puree 1/2 cup sugar 1/2 vanilla bean -- split lengthwise CRUST 1 1/4 cups graham cracker crumbs 3 tablespoons sugar 6 tablespoons unsalted butter 1 pinch salt FILLING 14 ounces sweetened condensed milk -- (1 can) 4 large egg yolks 1/2 cup Key Lime juice Whipped Cream FOR COMPOTE. Combine the berries and sugar in a medium saucepan. Scrape in seeds from vanilla bean, add bean. Bring to simmer over medium heat, stirring until sugar dissolves. Simmer until reduced to 1 1/4 cups, about 15 minutes. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Discard vanilla bean before serving. FOR COULIS. Combine passion fruit puree and sugar in heavy small saucepan. Scrape in seeds from vanilla bean, add bean. Stir over medium-heat until sugar dissolves. Simmer until mixture is reduced to 1/2 cup, stirring frequently, about 6 minutes. Transfer coulis to bowl and refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated. Discard vanilla bean before serving. FOR CRUST. Preheat oven to 350F. Combine cracker crumbs, sugar and salt in a medium bowl. Add butter and stir until crumbs are moist. Press mixture onto bottom and up sides of a 9-inch-diameter glass pie dish. Bake crust until set and lightly browned, about 10 minutes. Cool crust completely. Maintain oven temperature. FOR FILLING. Whisk sweetened condensed milk and egg yolks in medium bowl to blend. Add lime juice and whisk until blended. Pour filling into cooled pie crust. Bake pie until filling is set, about 18 minutes. Transfer to rack and cool to room temperature. Cover and refrigerate pie overnight. Cut pie into wedges. Spoon berry sauce compote on top. Garnish with a dollop of whipped cream. Drizzle passion fruit coulis around and serve. Contributed to the FareShare Gazette by Jennie; 9 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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