Breezy Key Lime Pie with Strawberry Rhubarb Glaze

Breezy Key Lime Pie with Strawberry Rhubarb Glaze
  • PREP TIME
    20 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    9 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    10

Imagine a sun-kissed afternoon condensed into a single bite. This Key lime pie bursts with the bright, tangy flavor of fresh Key limes, perfectly balanced by a sweet vanilla crust and a vibrant strawberry rhubarb glaze. It’s a delightful symphony of textures and tastes that will leave you utterly enchanted.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    133 g
  • Cholesterol
    198 mg
  • Fiber
    3 g
  • Protein
    13 g
  • Saturated Fat
    13 g
  • Sodium
    370 mg
  • Sugar
    81 g
  • Fat
    29 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a medium bowl, combine vanilla wafer crumbs and softened butter. Press the mixture firmly into the bottom and up the sides of a 10-inch pie dish to form the crust. (10 minutes)

03

Step

In a separate bowl, using an electric mixer, beat together sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract until smooth and well combined. (5 minutes)

04

Step

Pour the Key lime filling into the prepared vanilla wafer crust. (2 minutes)

05

Step

Bake in the preheated oven until the center of the pie is just slightly jiggly, approximately 15 minutes. Remove from oven and allow to cool for 10 minutes. (25 minutes)

06

Step

Refrigerate the pie while preparing the glaze. (10 minutes)

07

Step

In a medium saucepan, combine diced rhubarb, chopped strawberries, granulated sugar, water, and powdered fruit pectin. (5 minutes)

08

Step

Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent sticking. Continue to boil, stirring often, until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. (25 minutes)

09

Step

Remove the glaze from the heat and allow it to cool until lukewarm. The glaze will continue to thicken as it cools. (30 minutes)

10

Step

Once the glaze has cooled slightly, spread it evenly over the top of the chilled Key lime pie. (5 minutes)

11

Step

Refrigerate the pie for at least 8 hours, or preferably overnight, to allow the flavors to meld and the glaze to set completely. (480 minutes)

For the most intense Key lime flavor, use freshly squeezed Key lime juice. Bottled juice can be used in a pinch, but the flavor will not be quite as vibrant.
Be careful not to overbake the pie, as this can result in a cracked or dry filling. The center should still be slightly jiggly when you remove it from the oven.
The strawberry rhubarb glaze can be made a day ahead of time and stored in the refrigerator until ready to use. This will save you time on the day you plan to serve the pie.
Garnish with whipped cream, fresh strawberry slices, or a twist of lime for an extra touch of elegance.

Abbie Rolfson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 3 Ratings)
Total Reviews: (4)
  • Davion Schmitt

    My family raved about this pie! The vanilla wafer crust is genius.

  • Alvis Steuber

    This pie was a huge hit at our summer barbecue! The glaze is the perfect complement to the tangy lime filling.

  • Marvin Witting

    I was a little intimidated by the number of steps, but it was totally worth it. The pie is absolutely delicious!

  • Deontae Bashirian

    I've made this pie several times now, and it's always a crowd-pleaser. I sometimes add a sprinkle of chopped nuts to the crust for extra texture.

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