Lemon-Lime Pudding Pie with Wild Berry Jam

jump to recipe

Let’s bake a pie. No pie dough involved, so no excuses. Just an easy cookie crust, filled with a sweet-tart pudding and a crown of berries. This pie is as flavorful as it is colorful. It’s the kind of dessert you mourn when the last piece is gone.

Here are a few tips to ease the pie preparation. First, use your food processor to mix all the crust ingredients. If you don’t like crystallized ginger just leave it out. It’s your crust and you have options. And use the bottom of a flat measuring cup to gently press the crumbs evenly into the pie plate. No fuss no muss. Now the filling. I love lemon and lime, but you can use any citrus. You can even use bottled juice if you want. Not saying I recommend it, but heck, it’s your pie. Just be careful to temper those egg yolks and not scramble them. When I instruct “slowly” I mean pour a tablespoon or two at a time.

love a clean slice

The topping is about the easiest thing on the planet to make. Just make sure you bring it to a low boil and let it go for at least a minute to properly thicken. Those wild blueberries are like precious jewels and while I enhanced them with sweet huckleberry preserves you can choose any berry preserves you like. Remember, it’s your pie. The preserves replaces sugar and adds a little something extra in flavor.

Lemon-Lime Pudding Pie with Wild Berry Jam

  • Servings: 8 to 10
  • Difficulty: easy
  • Print

Crust

2 cups shortbread cookie crumbs (only reason I buy girl scout trefoils)

3 tablespoons melted butter

1 tablespoon chopped crystallized ginger

Optional add-ins: ¼ cup flaked coconut, ¼ cup toasted nuts

Filling

1 cup milk, divided

¼ cup cornstarch

3 egg yolks

¼ cup fresh lemon juice

¼ cup fresh lime juice

¾ cup sugar

Grated zest of 1 lemon

Grated zest of 1 lime

1 cup 5% fat Greek yogurt (I use Fage brand)

4 tablespoons butter, cut into 4 pieces

Topping

2 cups wild blueberries, fresh or frozen

½ cup Huckleberry preserves (you may substitute elderberry or blueberry)

1 tablespoon cornstarch mixed with 1 tablespoon water

Heat oven 350F. Pulse all the crust ingredients in a food processor until combined. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan. Bake 10 minutes. Cool. For the filling: In a heat-proof bowl or large measure with a spout, whisk ½ cup milk with cornstarch until blended. Add egg yolks, blend well and set aside. In a medium saucepan, over medium heat, whisk the remaining ½ cup of milk with the lemon juice, lime juice, sugar and half each of the lemon and lime zest until the sugar dissolves and the mixture just comes to a simmer. Slowly whisk the hot mixture into the egg yolk mixture. Pour the mixture back into the saucepan, stirring constantly until it begins to thicken and bubble. Let cook for 1 minute more. Remove from heat. Whisk in butter, 1 piece at a time, until melted and incorporated. Whisk in yogurt until pudding is smooth. Pour filling into prepared crust. Press a piece of plastic wrap onto the filling to prevent it from forming a crust. Chill for 2 hours. Make the jam topping. In a saucepan, over medium heat, combine wild blueberries and preserves, stirring, until preserves are melted, blueberries release their juice and mixture begins to bubble. Stir in cornstarch slurry to thicken the mixture. Let mixture bubble 1 more minute or until fully thickened. Cover and chill jam before spreading evenly over top of pie. Garnish with additional dollops of yogurt or sweetened whipped cream. Sprinkle with remaining zest.

Hope your week is as easy as pie. ❤ Happy Valentine’s Day, too.