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.
Breezy Key Lime Pie with Strawberry Rhubarb Glaze
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME9 hrs 5 mins
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SERVING8 People
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VIEWS10
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
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Carbohydrate133 g
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Cholesterol198 mg
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Fiber3 g
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Protein13 g
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Saturated Fat13 g
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Sodium370 mg
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Sugar81 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn 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
StepIn 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
StepPour the Key lime filling into the prepared vanilla wafer crust. (2 minutes)
05
StepBake 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
StepRefrigerate the pie while preparing the glaze. (10 minutes)
07
StepIn a medium saucepan, combine diced rhubarb, chopped strawberries, granulated sugar, water, and powdered fruit pectin. (5 minutes)
08
StepPlace 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
StepRemove the glaze from the heat and allow it to cool until lukewarm. The glaze will continue to thicken as it cools. (30 minutes)
10
StepOnce the glaze has cooled slightly, spread it evenly over the top of the chilled Key lime pie. (5 minutes)
11
StepRefrigerate the pie for at least 8 hours, or preferably overnight, to allow the flavors to meld and the glaze to set completely. (480 minutes)
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Davion Schmitt
Jun 30, 2025My family raved about this pie! The vanilla wafer crust is genius.
Alvis Steuber
Jun 21, 2025This pie was a huge hit at our summer barbecue! The glaze is the perfect complement to the tangy lime filling.
Marvin Witting
Jun 18, 2025I was a little intimidated by the number of steps, but it was totally worth it. The pie is absolutely delicious!
Deontae Bashirian
Jun 7, 2025I'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.