Ingredients for Blueberry Lime Pie
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How to Make Blueberry Lime Pie
- Preheat oven to 425°F (220°C).
- Roll out 1 (9-inch) pie crust. Place in a 9-inch pie pan. Flute the edges and chill in the refrigerator for 30 minutes.
- In a large bowl, gently combine: 4 cups fresh blueberries, ¾ cup granulated sugar, ¼ cup tapioca starch, 2 tablespoons lime zest, ¼ cup lime juice, and a pinch of ground nutmeg.
- Pour the blueberry mixture into the chilled pie crust.
- Bake for 15 minutes at 425°F (220°C). Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes.
- Remove the pie from the oven and let it cool slightly.
- Prepare the topping: In a mixing bowl, cream together ½ cup (1 stick) unsalted butter, ½ cup granulated sugar, and ¼ cup all-purpose flour using a mixer with a paddle attachment until the mixture resembles coarse crumbs.
- Add 1 cup shredded sweetened coconut and mix until just combined.
- Evenly spread the coconut topping over the blueberry filling.
- Bake for 25-35 minutes more, or until the topping is golden brown and the juices are bubbling.
- Let the pie cool completely on a wire rack before serving.
- Serve chilled, optionally with a scoop of vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
1580g
Fat
268g
Carbs
200g
