Lemon-Lime Pudding Pie with Wild Berry Jam

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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
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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.

From the Heart

Today, I could not help but want to repost this old Valentine’s day blog. It truly is one of my fondest memories of William. Thinking back on that visit with him always makes me smile. He was the master of fun surprises.

I continue to be inspired by his amazing brave and caring energy which brings me to this weekend’s TEDx talk. Truth be told I wasn’t exactly sure what a TEDx talk was when I accepted the invitation. I just knew it would be one more way to celebrate Will’s life, so of course I said, “yes”.

Little did I know that being invited to do a TEDx talk is kind of a big deal. Little did I know just how terrified I would be as I prepared for it. In between panic attacks over the last several weeks I prepared 7 pages of my thoughts. Too much I fretted, so whittled it down to 4. I attempted to memorize a speech. Practice, practice, practice. It felt like I was jumping out of an airplane without a parachute. It felt all wrong.

Several supportive friends suggested, “just speak from your heart”. I am taking their advice and feeling less anxious. To just simply speak from the heart feels right.

To further ease my anxiety I thought it a good idea to bake cookies for all 300 people in the TEDx audience. Baking cookies is much more therapeutic than public speaking. Just sayin’. I’m bringing the original Sweet William’s Inspired and Spirited Chocolate Chip Cookie and a Salted Chocolate Whiskey Shortbread because I wanted a heart shaped cookie.

The cookie dough for the shortbread contains no salt, so don’t hesitate to generously top each cookie with a good sprinkle of finishing salt. I highly recommend The Spice & Tea Exchange Chocolate Sea Salt for its sweet smokey flavor.

1 cup (2 sticks) unsalted butter, softened

1 cup sugar

1 egg

1 teaspoon vanilla

1 tablespoon whiskey (Jack Daniel’s recommended)

4 cups all-purpose flour (King Arthur Flour)

1 cup chopped bittersweet or semi-sweet chocolate

Chocolate Sea Salt or your favorite finishing salt

In large bowl, beat butter and sugar for 5 minutes or until light and fluffy. On low speed, add egg, vanilla and whisky; blend well. Gradually add flour until fully incorporated. Stir in chocolate. Dump dough out onto some plastic wrap. Gather it up into a flat disk. Wrap and chill in the fridge for 30 minutes. Heat oven to 350F. On a silicone mat or lightly floured surface roll dough to 1/8-1/4-inch thickness. Cut out desired shapes with cookie cutters. Re-roll dough scraps as needed to cut out more cookies. Sprinkle cookies generously with finishing salt. Gently press salt into cookie with your fingertips. Bake for 10 to 12 minutes for 1 1/2-inch size cookies or until edges brown. Cool. I made about 200 cookies with a small heart shaped cutter.

On this Valentine’s Day I hope you are surrounded by those you love most. ❤

The Best Gift For (Wo)Man’s Best Friend

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Raise your hand if you are celebrating the year of the dog. That’s right. 2018 is all about that WOOF. There is nothing like the love of a good pet and I, along with millions of others, love dogs. Looking back 3 years ago I posted a pumpkin dog biscuit recipe here.

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My Deacon loved that recipe, but pumpkin is not always readily available. After watching my daughter’s dog chow down on a few fallen apples in the yard last fall I wondered about using unsweetened applesauce in place of the pumpkin. Turns out that dogs love apples and unsweetened applesauce is safe for dogs to eat.

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So in addition to celebrating your favorite humans this Valentine’s Day consider showing your favorite Fido some love, too. This recipe for grain free dog biscuits is dog approved and with only 5 ingredients super easy to make.

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Honest and loyal, Dogs are the truest friends and most reliable partner. Could you ask for a better Valentine? 

Apple of My Eye Grain Free Dog Treats

3/4 cup buckwheat flour (did you know that buckwheat is actually a fruit seed related to rhubarb—me neither, but it is true)

1/2 cup almond flour

1/4 cup unsweetened applesauce

1 egg

1 tablespoon peanut butter

Mix all the ingredients together adding more buckwheat flour if too sticky. Roll out to a 1/4-inch thickness. Cut into desired shapes with cookie cutters. Bake on a parchment lined cookie sheet at 300F for 30 minutes. Turn each biscuit and bake 5 more minutes. Cool. Makes about 2 dozen.

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