Blackberry and Lime Mini Pies

You know that it is May in Texas when you start seeing wild Dewberries (blackberries) start turning from red to black on fence lines and in pastures. Those sweet, sometimes tart, berries are a fan favorite in our house! If any actual make it to the house!!

If our freshly picked harvest is not completely gone by the time we walk through the back door, we like to use them to make preserves, pancakes, cobblers or pies!

This past week, I noticed that my little girl was more than eager to get the gates while we were riding our side by side. When she got back on, I noticed the red stains on her mouth and her handful of berries for her and her brother. It was time to pick some berries!

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We returned to the pasture the next day and picked a few handfuls. It was so warm outside that I knew that I wanted to create something that was light and refreshing. I knew I had key limes, mini pie shells and whipping cream on hand – so mini pies it was!

You could also use one pie shell for the filling that this recipe makes.

Blackberry and Lime Mini Pies

Filling:

1 cup blackberries or dewberries

1/4 cup water

1/4 cup sugar

Whipped Cream

2 cups heavy whipping cream

1/4 cup of powdered sugar

zest of 5-6 Key Limes

8 Mini Pie Shells (already prepared or make your own)

Directions:

Preheat oven to 350 degrees.

In a sauce pan, add blackberries, sugar and water. Heat on medium-low until mixture boil, mashing some of the berries with a spoon. Reduce heat to low, and continue to cook for 3-4 minutes.

Fill 8 mini pie shells with the berry mixture. Bake for 15-20. Allow for them to cool on wire rack.

Whipped Topping:

Using a stand mixer and the whisk attachment, whip the heavy whipping cream, powdered sugar and key lime zest until stiff peak form.

After each pie has cooled; using a decorating tip, top each pie with a portion of the whipped cream. Store in refridgerator.

Enjoy!