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Thursday, March 17, 2011

Key Lime Pie with Huckleberry Compote and Passion Fruit Colis

This recipe is a unique combination of flavors that even kids like! I combined several recipes to get the perfect crust, filling and topping. I used frozen huckleberries that I bought in Idaho this last summer and they were amazing!
1.5 cups crushed graham crackers
2 tablespoons sugar
1/3 cup butter

16 ounces fresh wild huckleberries or wild Maine blueberries or one 15- to 16-ounce package frozen wild blueberries
1/2 cup sugar
1 vanilla bean, split lengthwise

3/4 cup frozen passion fruit puree,* thawed OR 1 cup passion fruit juice w/ 1 tablespoon cornstarch
1/2 cup sugar
1/2 vanilla bean, split lengthwise

2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice
2 whole eggs

Make crust by combining graham crackers and sugar, then adding melted butter. Cook at 350 degrees for 10 minutes. Set out to cool.

Make filling by combining condensed milk and eggs. Add lime juice. Pour into cooled shell. Bake at 325 degrees for 15 minutes. Cool and then refrigerate at least 2 hours.
Combine huckleberries and sugar in 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. Cover and refrigerate. Discard vanilla bean before serving.
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. Cover and keep refrigerated. Discard vanilla bean before using.

Spread Coulis on plate, then add a slice of pie. Pour on compote.

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