Raspberry key lime pie is a fun take on a classic dessert. It is made with a graham cracker and walnut crust, a tart key lime filling, and then topped with a raspberry swirl. This chilled dessert is perfect for those hot summer months when fresh key limes are in season. Top with some whipped cream or meringue and a little lime zest for a show stopping dessert.
Key lime pie has always been one of my favorite desserts. It is light and just a little sweet with a nice amount of tartness from the fresh key limes. During the summer when berries and key limes are at their most flavorful this is the perfect summer combination. The raspberry swirl on top not only adds the perfect amount of flavor but it also makes it visually stunning. The best part is that it is an easy to make dessert.
Table of Contents
In this recipe
There isn’t much to this recipe which makes it a great throw together dessert. It also makes it easy on the clean up as well.
Key limes: these are the small limes that are grown in and off of the coast of Florida. You can use regular limes if you cannot get ahold of key limes.
Condensed milk: this will be the base of the pie and will also provide the sweetness of the filling. There isn’t additional sugar added to the filling.
Raspberries: will add additional tartness and a nice raspberry flavor to the top of the pie.
Making the graham cracker crust
You can buy graham cracker crumbs instead of using graham crackers and pulverizing them in a food processor. While I use walnuts, since I am allergic to pecans, you can use other nuts such as pecans, pistachios, macadamia nuts, or Brazil nuts for this recipe. A food processor is great for really chopping the nuts up, however if you don’t have one, a knife will do just as well.
Pro tip: if you have 2 pie pans that are the same size and have a flat bottom you can use the second pie pan to flatten the crust evenly in the first pan.
Do I have to use key limes?
No, you don’t have to use key limes for this recipe. While they are will give the classic tartness of the dish depending on the time of year or your location you might be hard-pressed to get ahold of them. A standard lime will work with this recipe just as easily as key limes however just call it a lime pie at that point. Also, if you don’t want to juice about 40 limes you can use about 20 and then supplement the rest with fresh lime juice. You can also use key lime juice that isn’t from concentrate, however the additives may impact the flavor of the pie.
Making the raspberry key lime pie
Once your filling, crust and raspberry sauce are ready all you need to do is combine. Pour the filling into the pie pan and then top with the raspberry sauce. Gently swirl a knife or toothpick to make a unique pattern on top. Once you place it in the oven you will want to check it at the 15-minute mark. Tap the side of the pie dish and if the center is slightly wobbly, think Jell-O, then it is ready to come out of the oven. If not wait 5 minutes and check again. Before cooling in the refrigerator let it cool on the counter for an hour to prevent cracks from forming.
Looking for other raspberry recipes?
Raspberry Key Lime Pie
Equipment
- Mixing bowls
- Whisk
- 9 inch pie pan
- Food processor
- Toothpick or knife
- Fine mesh sieve
- Spoon or spatula
- Flat bottomed glass
Ingredients
Graham cracker crust
- 1 cup graham cracker crumbs
- ½ cup walnuts or pecans, chopped
- 2 tablespoon sugar
- 1 tablespoon cinnamon
- 6 tablespoons butter melted
Key lime pie filling
- 28 ounces condensed milk
- 1 cup key lime juice about 30-40 limes
- 4 egg yolks
- 1 tablespoon key lime zest
Raspberry swirl
- 6 ounces raspberries
- 2 tablespoon sugar
Instructions
- Preheat the oven to 350°F, 177°C, or gas mark 4.
Making the crust
- In a food processor combine the walnuts or pecans, graham crackers, sugar, and cinnamon. Blend until nuts are finely chopped and mixed well. Slowly drizzle in the butter.1 cup graham cracker crumbs, ½ cup walnuts, 2 tablespoon sugar, 1 tablespoon cinnamon, 6 tablespoons butter
- Pour the crumbs into the pie pan. Using the flat bottomed glass press the graham cracker mixture firmly along the bottom and the sides of the pie pan.
- Bake for 10 minutes and remove from the oven to cool. Leave the oven on.
Making the raspberry swirl
- In a bowl combine he raspberries and sugar. Using a spoon or spatula mash the raspberries against the side of the bowl.6 ounces raspberries, 2 tablespoon sugar
- Place a fine mesh sieve over a mixing bowl and press the raspberries to release the remaining juice. This liquid should be very thin and that is ok.
Making the key lime filling
- In a mixing bowl combine the condensed milk, egg yolks, lime juice, and lime zest. Whisk until evenly combined.28 ounces condensed milk, 1 cup key lime juice, 4 egg yolks, 1 tablespoon key lime zest
Baking the pie
- Pour the filling into the cooled crust and then drizzle the raspberry syrup on top of the filling. Using a knife or toothpick swirl the raspberry sauce.
- Bake for 20 minutes or until set. Remove from the oven and cool on the counter for an hour.
- Refrigerate for at least 3 hours before slicing.
Nutrition
This was a key lime pie with a twist. The raspberry on top was a nice addition. My friends loved it.