Key Lime Pie Recipe with Raspberry Swirl

4.30 from 10 votes

Key Lime Pie Recipe starts with a buttery graham cracker crust that is filled with a creamy key lime filling and a unique raspberry swirl design!

Prep Time20

Cook Time15

Cooling Time3

Total Time3 35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 357kcal

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.

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.

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.

How to Store this Raspberry Key Lime Pie

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.