A Classic Key Lime Pie Recipe with a Twist: Raspberry Swirl!
What Is Key Lime Pie?
Classic Key Lime Pie’s name came from the Florida Keys where small key limes originated. The recipe starts with a filling made with condensed sweetened milk, key lime juice and egg yolks. It becomes quite creamy, sweet and delicious. It is then poured into a graham cracker crust and baked for a few minutes then completely set in the refrigerator before serving.
Most times it is garnished with whipped cream when served and additional fruit or served plain as is.
What is most important to understand is that the juice of key limes is crucial here. You can’t replace with regular limes for key lime pie. 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.
Ingredients for Easy Key Lime Pie Recipe Filling
- Egg yolks
- Sweetened condensed milk
- Key lime juice
- Vanilla extract
You simply whisk all of these ingredients together creating a flavorful filling for your pie.
Key Point! Make sure you are getting the sweetened condensed milk and NOT Evaporated Milk.
The sweetened milk provides the sugar for this recipe and creamy consistency. If you buy evaporated milk, you will have an unsweetened runny mess on your hands.
Graham Cracker Crust for Best Key Lime Pie
Simple Raspberry Swirl
Other Key Lime Desserts
Craving more key lime desserts? Try my Key Lime Pie Cookie Cups! Or these Key Lime Pie Cookies! Amazing!
Best Key Lime Pie Recipe with Raspberry Swirl
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
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.
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).
Jocelyn (Grandbaby Cakes) says
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.