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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Made this pie for Easter, everyone loved it! This pie is DELISH, the best key lime pie I have had. Am making it again tonight because I want a piece so badly! Made it extra tart because I like it this way, the raspberries go wonderful with the key lime. My new go to pie for Spring & Summer and its flavors most people havent had together before. I used a 9 inch deep dish crust and doubled the recipe.
THANK YOU for this delightfully wonderful recipe! LOVE your site and yummy recipes! I posted a picture of the pie on my FB at Easter, its so pretty with the raspberry swirls.
Hooray I am so glad you enjoyed it!!
Yum! The custard center looks so creamy and smooth! Your dad has good taste 🙂
All your desserts on this page look so cheery and beautiful! I want to make them all, but for Easter, this raspberry delight makes the cut! And to think I just bought a large basket of fresh raspberries, just because I love them. It was meant to be!
That was indeed a smart selection!!
I know lemon and raspberry are besties so I bet lime is just as awesome! Nice work J!!
My husband’s favorite pie is key lime too…I think he is going to love those fun raspberry swirls too!! And dang, your pictures look amazing!!!!!
This is seriously THE most gorgeous pie ever. I love key lime pie, just like your dad! But I hardly ever get to have it because my husband is not a fan. What is wrong with him???
Key lime + raspberry? You’re my favorite! Look at the texture and color, too…totally droolworthy!
Key Lime and Raspberry! YES YES YES! This looks to die for!