I tried out this new recipe (with my own tweaks) for our Fourth of July celebrations, and I am so glad I did! This is a fabulous summer recipe. Firstly, it’s a pie. Hard to go wrong with pie. But the flavor! Sweet and tangy lime mousse, topped with Cool Whip, blackberry sauce, and fresh blackberries is such a great combination that just screams SUMMER!! in my mouth. Yum.
What you’ll need:
- A ten inch graham cracker crust (I used a nine inch, and had a huge amount of filling left over, but if you only get a hold of a nine inch, just eat the extra filling. Om. Nom.)
For the mousse:
- 1 14-ounce can sweetened condensed milk
- 1 tbl lime zest
- 2/3 cup fresh lime juice (about 7-8 average sized limes)
- 1/4 cup granulated sugar
- 2 drops green food coloring (optional – I did not add this in)
- 2 1/2 cups Cool Whip
For the blackberry sauce:
- 2 cups fresh or frozen blackberries (I used a combo of both)
- 1/4 cup granulated sugar
- 1/4 lime juice (I did not use fresh for this but the bottled kind instead)
- 2 tsp cornstarch
Normally, I would homemake my graham cracker crust, but since I had a lot of food to prep for the weekend’s festivities, I went the easy way and bought mine. Feel free to make your own.
To make the mousse:
Start by zesting your limes (two limes gave me more than one tablespoon of zest, but I don’t think only one lime would have been enough) and then juice your limes as well. This is the longest, and most tedious part of the process. I actually don’t mind putting in the effort to squeeze out the juice – it gives it such great flavor compared to bottled!
In a medium bowl, mix together the condensed milk, lime zest, lime juice, and granulated sugar. If you are adding in food coloring, add it in now too. (Quick tangent: I actually added in blue food coloring to mine in an attempt to make it red, white, and blue for the fourth. Yay festive, right? Wrong. I added in EIGHT drops and still ended up with a very greenish teal pie, haha! So I really don’t think you need the added green food coloring – the lime juice makes it nice and light green all on it’s own.)
Once thoroughly combined, cover and chill in the fridge for 30 minutes.
Next fold in your Cool Whip. Now if you aren’t a Cool Whip fan, feel free to make your own with whipping cream – again, I was just going the easy route here.
Once folded together, gently spoon into the pie crust and chill for at least six hours, though I recommend at least twelve.
To make the blackberry sauce:
*Note – this makes a HUGE amount of this sauce. I still have half a mason jar of it in my fridge! I would say you could easily halve this recipe and have enough for the pie and more.*
In a medium saucepan combine the blackberries, sugar, lime juice, and cornstarch. Cook and stir over medium heat until bubbly. Cook and stir for two minutes more or until it has thickened a bit.
Press through a fine mesh sieve into a mason jar and discard solids. Cover and chill until serving time!
When the pie is ready, serve each slice with a dollop of Cool Whip, drizzle on some blackberry sauce, and top with fresh blackberries. Devour.