"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." — Diamonds_Nine
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vanilla wafer crumbs
2 (14 ounce) cans
sweetened condensed milk
fresh Key lime juice
Key lime zest
fresh rhubarb, diced
chopped fresh strawberries
powdered fruit 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 worked out well. I also melted the butter, which I think made for easier mixing. The vanilla wafer crust was ok, but not as good as the traditional graham cracker crust. I also baked the crust for about 7 minutes before adding the filling. As for the filling, it’s a fairly standard Key lime pie filling, but with only 1 tsp. of lime zest I knew it would suffer some tartness and flavor, so I upped it to 1 T. and it proved to be just right. Since it is essentially double the typical amount of filling, I think it could have used another 5 minutes in the oven to fully set the filling. As for the glaze - vibrant, fruity flavor, pleasantly sweet and tart, with a vivid, ruby red color. I was torn between using it as a sauce rather than a glaze atop the whole pie and ultimately the decision was made for me. For whatever reason, the glaze didn’t gel as it should have, and never really thickened as it cooled. It would have never worked as a glaze. Maybe my fruit pectin was too old. But it was PERFECT as a sauce, and that’s really how I wanted it anyway! So as it turned out I was quite pleased that it “failed.” This is a beautiful, light, refreshing spring/summer pie. I broke my own rule by serving guests a recipe I’ve never tried before - and I lucked out.
* Percent Daily Values are based on a 2,000 calorie diet.
Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 265
See how to make a wonderfully sweet and tart fruit pie.
See how to make a super-simple strawberry-rhubarb pie.
Use fresh key lime juice if you can, as it adds the biggest flavor.