If you think a traditional key lime pie is good, wait until you try my raspberry key lime pie! My daddy used to request it when he wanted a break from classic key lime pie (weird, but it happens), and over time it became a fave of mine too. That red swirl looks gorgeous, boos. Just the thing for a holiday table.
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PRO TIP: If you want to make this easy key lime pie recipe even easier, you can buy a pre-made graham cracker crust. However, I highly suggest trying my Graham Cracker recipe. It is beyond simple to throw together y’all, and it tastes even more incredible! You can also sub in strawberry preserves if you want to switch up the berry vibes.
Key Lime Pie Recipe with Raspberry Swirl
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Equipment
- 9-inch Pie Dish
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup granulated sugar
For the Filling:
- 3 large egg yolks
- ½ cup key lime juice
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon pure vanilla extract
- 2 tablespoons seedless raspberry jam just melted in microwave until liquid
- Optional: Whipped Cream and Raspberries for garnish
Instructions
For the Crust:
- Preheat oven to 350 degrees.
- Mix together graham cracker crumbs, melted butter and sugar in a bowl.
- Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.
For the Filling:
- Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.
- Pour filling into baked pie crust.
- Next carefully spoon drops of melted raspberry preserves (make sure they are just melted) over filling. Using a butter knife or skewer, drag the knife through the drops creating a swirl pattern in the filling.
- Bake for 15 minutes until set then let rest until it cools to room temperature.
- Refrigerate for 2-3 hours, garnish with whipped cream and berries if desired and serve.
Video
Notes
- Use good quality ingredients. Even that raspberry jam matters, boos.
- Don’t overbake the crust. Once it’s lightly golden and smells toasty, it’s done. It’ll firm up more as it cools.
- Let the crust cool before pouring in the filling. A hot crust can mess with how the filling sets.
- Melt the raspberry jam until it’s liquid. If it’s too thick, it won’t swirl. It will clump.
- Go easy on the swirl y’all. Too much and it will turn pink all over.
- This is the best key lime pie recipe to prep ahead! Chill for a few hours so the filling firms up and those swirls stay pretty.
- Fridge: Cover the pie tightly with plastic wrap or foil and store in the fridge for up to 4 days. Keep it chilled until ready to serve.
- Freezer: Wrap the whole pie in plastic wrap, then a layer of foil. It’ll keep in the freezer for up to a month. Thaw in the fridge, then add the whipped cream after it’s fully defrosted.
Nutrition
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Recipe Help
Not for this one, boos. The good news here is that there are several key lime juice brands on the market that you can easily find in grocery stores or even online. I usually use Nellie’s and Joe in my key lime desserts.
If you’re using fresh key limes, yes. Strain out the seeds and pulp. If you’re using bottled juice, pour it straight from the bottle.
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I’ve made this pie many times. It is always enjoyed by all who eat it. Thank you for the recipe.
Thanks so much, Susan!
yummy lime pie.
Some tips: up the filling by half. I did as directed, and the pie could have used more filling. Additionally, I dropped the melted preserves onto the top of the pie and when I went to swirl them, they had already hardened. I would suggest dropping a spoonful, swirling, and then repeating until your preserves are gone. It looks beautiful in the pic, but there’s a little trial and error involved.
Jocelyn, I just saw you prepare this recipe on a food segment of You & Me This Morning (WCIU – Chicago). Truly glad I caught this episode. I had to view your website to see other enticing recipes. I look forward to your upcoming cookbook(s).
Thank you so much for stopping by after viewing me this morning!!! I love this recipe because it is so easy! You will love it too.