It’s beginning to be that time of year again. The birds are up early, the sun is fixated in the sky – for now. Summertime is creeping upon us. For us here at The Meadow that means we’ll be breaking out our favorite recipes and sharing the joy that comes with summertime cooking – just in time for Mothers Day Weekend.
Our Blackberry Lime Pie with Pinot Noir Sea Salt is a match made in summertime heaven. The sweet, citrusy pie is complimented by the tart and luxurious crystals of gently infused pinot noir fleur de sel. Each bite invites a complex burst of perfectly balanced tart fruit with sweet, crunchy salt and a buttery crust that melts in your mouth. This is the recipe to whip up for mom this weekend or, on a warm summer night while you watch the sunset from the back porch with a glass of fruity, juicy – you guessed it – Pinot Noir.
Pie crust: 1 1/2 cups graham cracker crumbs 1/2 cup butter, melted 1/4 teaspoon Pinot Noir Sea Salt Cooking spray
Pie filling: 1 tablespoon lime zest (only collect zest from the outermost layer, the white portion of the peel is bitter) 1 lime, juiced 1 pint fresh blackberries 2 egg yolks 1 can, 14 oz, sweetened condensed milk
Instructions: Preheat oven to 350 degrees F. Spray an 8-inch pie dish or a shallow 9-inch pie dish with cooking spray and set aside. Mix the graham cracker crumbs, 1/4 teaspoon Pinot Noir Sea Salt and butter in a small bowl. Press down the mixture onto the pie dish. Bake in preheated oven for 10 minutes, then set aside. Place washed fresh blackberries into a strainer with a bowl underneath. Using a spatula, fork, or your fingers, mash the blackberries to release their juices. Discard the pulp. Mix the blackberry juice, lime juice, lime zest and egg yolks in a medium bowl for 1 minute on high speed. Add the condensed milk and mix on high speed for about 1 minute or until smooth and creamy. Pour mixture into the crust and bake for 15-17 minutes or until the center is set. Remove from oven, allow to cool, then refrigerate for at least 4 hours, preferably overnight. Garnish with blackberry slices and Pinot Noir Sea Salt and serve. Enjoy!