2 (10-inch) graham cracker crumb pie crusts
Whipped cream for garnish
1½ cups frozen blueberries
1 cup water
2 cups sugar
Combine sugar and water and bring to a boil, stir to dissolve sugar. Add blueberries and boil until liquid thickens. Strain blueberries and reserve the syrup.
4 cans sweetened condensed milk
4 large eggs
12 large egg yolks
1 cup Nelly and Joe’s Key lime juice
In a large mixing bowl, combine milk, eggs, egg yolks and lime juice; mix well. Fill each crust with the key lime mixture until ½ full. Sprinkle key lime layer with some of the cooked blueberries. (Set some of the berries aside for sprinkling on top of the pie and for serving with sauce.) Cover the blueberries with remaining key lime mixture to within ¼-inch of the pie rims. Drizzle pie with blueberry sauce, reserving some of the sauce for serving. Use a toothpick to swirl top of pie. Lightly sprinkle top of pies with blueberries. Bake at 325 degrees for about 45 minutes. Remove pie from oven. Allow to cool to room temperature before placing in the refrigerator. (Chef David likes to make this pie one day ahead of serving.) Serve with whipped cream and some of the reserved blueberries with sauce. Yield: 2 (10-inch) pies. Recipe may be halved.
