1½ cups graham cracker crumbs

½ cup sugar

4 tablespoons butter, melted

Mix all ingredients together and press mixture into a 9-inch pie plate. Bake in a 375- degree oven for 8 minutes, or until lightly browned. Allow to cool to room temperature.

2 (14-ounce) cans sweetened condensed milk

2 large eggs

¾ cup Key lime juice (no substitute)

Mix all of the ingredients and pour mixture into the cooled pie shell. Bake in a 375-degree oven for 15 minutes. Remove from oven. Chill the pie in the refrigerator for 2 hours.

Spread ¾ cup Smucker’s blueberry preserves on the top of the Key lime layer.

Cover fully from crust to crust. Do not let preserves touch the crust, as it may get soggy with contact. Chill.

2½ cups heavy cream

¼ pound (4 ounces) white chocolate, broken into small pieces

Fresh blueberries

Fresh grated lime zest

Bring ½ cup of cream to a boil over medium heat. Add white chocolate and stir constantly until the chocolate is melted, and the mixture is combined. Remove from heat and let cool to room temperature. Refrigerate for at least 4 hours. In a large bowl, beat the rest of the heavy cream with an electric mixer on high speed. Beat until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Top the blueberry preserves layer with the white chocolate mousse. Garnish with fresh blueberries and grated lime peel (for color). Chill for a minimum of 2 hours before serving.

Makes 8 servings.