Lime Cream-Blackberry Pie

• 1 cup graham cracker crumbs
• 1 tablespoon sugar
• 6 tablespoons unsalted butter, melted
• 2 cups blackberries
• 1 cup sugar
• 1 teaspoon powdered gelatin
• 2 tablespoons hot water
• One 14-ounce can sweetened condensed milk
• 1 cup heavy cream
• 3 tablespoons lime zest
• 3/4 cup fresh lime juice

1. Preheat the oven to 350.
2. In a bowl, combine the crumbs, sugar and butter.
3. Press the mixture over the bottom and up the side of a 9-inch glass pie plate.
4. Bake the crust for 15 minutes; let cool.
5. In a saucepan, simmer the blackberries, stirring to prevent scorching, 10 minutes.
6. Stir in the sugar and cook until the mixture is thick and jammy, 40 minutes.
7. Transfer to a bowl and let cool.
8. In a heatproof bowl, sprinkle the gelatin over the hot water; let stand until softened, 10 minutes.
9. In a bowl, using an electric mixer, beat the condensed milk, cream, lime zest, lime juice and gelatin until soft peaks form.
10. Spread the cooled blackberry jam over the crust; top with the lime cream and refrigerate for at least 4 hours, until firm.
11. Serve.

graham cracker crumbs, sugar, unsalted butter, blackberries, sugar, powdered gelatin, water, condensed milk, heavy cream, lime zest, lime juice

Taken from www.foodandwine.com/recipes/lime-cream-blackberry-pie (may not work)