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.
This post may contain affiliate links. Read our disclosure policy.
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
What a great flavor combo Jocelyn!! This pie is perfect and gorgeous!
Hooray thank you so much hon!
This looks amazing. I would love to make this, but unfortunately in my country we don’t have condensed milk or Graham crackers to buy, can you tell me is there something that can replace those ingredients?
Hi Katherine, gosh that’s a tough one. There are ways you can actually make your own condensed milk. Here is a tutorial right here: http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/
And you can try another cookie like a shortbread.
Thank you!
I’ve never EVER thought to make my key lime pies with raspberries! I love this, and it’s one of the prettiest pies I’ve ever seen! Pinned. 😉
Aww thank you very much Marcie!
You’ve done it again. This is amazing. I like that theres no shortage of raspberry to be found in this. And the combo of keylime and raspberry is genius!
Hooray thanks so much Kelsey! It is an awesome combo of flavors!
My grandpa is obsessed with pies too and I am in charge of dessert this year for Easter so I should whip this up for him! It looks delicious, I’m sure he would love it!
Oh I am sure he would definitely love it!
So gorgeous! Stunning dessert recipe! I love the raspberry and key lime flavour! 😀
Thanks so much Jess!
Oh what a STUNNING pie girl!! I love traditional key lime pie but this one is just…amazing!
Hooray thanks so much my dear!
Mmmmm. Key Lime….how do I love thee…
I really think I should make this for Easter. My only hope of getting to enjoy lemon/lime desserts is if there are people other than my hubby and boys around.
It’s settled, this is Easter dessert.
We both agree! I think you should make this for Easter too!
This looks amazing! So pretty and I love the idea of raspberries and key lime together 🙂
Thank you Medha!
J, I love this pie!!!! I have never been able to master the raspberry swirl . . SO PRETTY.. I want this at my Easter brunch table. . 5 desserts isn’t too much, right?! 🙂 TGIF!!!!
Five desserts sound pretty mild to me haha!