Breezy Key Lime Pie with Strawberry Rhubarb Glaze

Breezy Key Lime Pie with Strawberry Rhubarb Glaze

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"This tangy, sweet pie is sure to tickle the tastebuds of anyone who loves the crisp, tart flavor of fresh lime and berries. Made in a sweet vanilla crust, it's the perfect end to a light, fresh meal. It's best to start this pie at least 12 hours before you wish to serve it. Garnish with whipped cream, strawberry slices, or fresh twists of lime."
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9 h 5 m servings 834 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 133.3g
  • 43%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the vanilla wafer crumbs and butter in a bowl until thoroughly combined, and press the crust into the bottom and up the sides of a 10-inch pie dish.
  3. Beat the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl with an electric mixer until smooth; pour the filling into the prepared cookie crust.
  4. Bake the pie in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes, then refrigerate.
  5. Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, and bring to a boil. Stirring often, boil until the rhubarb and berries break down and the glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool to lukewarm. Glaze will thicken as it cools. Spread the glaze over the pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.


  • Cook's Notes
  • For an even easier preparation, you can use bottled Key lime juice, instead of squeezing it fresh. You can also simply warm a jar of strawberry-rhubarb jam in the microwave and spread that over the finished pie if you don't want to make your own glaze, or if fresh fruit is unavailable.
  • Save egg whites for another use; substitute strawberry-flavored gelatin for pectin.



I have mixed feelings about this recipe, but as its first reviewer I’m happy to report that in the end it turned out delicious. First, 3 cups of crumbs was way off. I used half that and it worke...