Raspberry Lime Pie

Raspberry Key Lime Pie Slice

Because here in central Texas, spring has almost sprung, I thought I would share a bright and sunny dessert recipe with you.  It has actually been lurking in my photo archives for some time now, and I’m just getting around to posting about it.  I made it in on January 23rd, which is National Pie Day!  I had completely forgotten about it until a few days ago when I noticed that the google landing page for March 14th was celebrating “Pi” day.  I was never much of a math wiz (understatement of the century), so I much prefer pie to Pi.

I adapted this recipe from one of my favorite resources for desserts, The Magnolia Bakery Cookbook.  The original was lime pie with gingersnap crust.  I decided to add the raspberry twist and opted for a traditional graham cracker crust over the gingersnap crust.


1 1/2 cups graham cracker crumbs
6 tablespoons butter, melted
1/2 cup granulated sugar

2 fourteen ounce cans sweetened condensed milk
6 egg yolks (figure out an omelette or something to do with all those whites… I threw mine out, and it hurt me to do so)
1 cup fresh lime juice
1 tablespoon grated lime zest
1 pint fresh raspberries

Combine the melted butter, sugar and graham cracker crumbs in a small bowl. Press evenly into a 8-9 inch glass pie plate. Bake at 325 for 10 minutes.

In the bowl of an electric mixer beat the milk, lime juice and yolks on low speed until well combined. With a blender or food processor. Add more lime juice if you like. Pour 2/3 of the mixture into the prepared pie crust, reserving the rest to make the base of the raspberry layer. Then puree the raspberries and then pour the liquid into the reserved lime mixture. Gently pour this layer over top of the lime layer. Bake for 25 minutes or until the center is firm. Cool in the fridge for at least 2 hours before cutting and serving.

I was very pleased with the results. The flavor was tangy and not too sweet, perfect for the warmer weather that is headed our way. Though laden with calories, it somehow feels light and refreshing. Next time I make this, I will probably incorporate the raspberry puree into the entire lime mixture. The two layered effect wasn’t as pretty as I had hoped, and I think it would be a much more mellow shade of pink if I did this.

Posted in Dessert, Recipes

2 Responses

  1. Sarah says:

    This looks delicious! I think I’m going to try it this afternoon. One question: I’m not sure I can get graham crackers, so would you think that a regular (let’s be honest, store bought) crust would detract from the recipe too much?

    • Elizabeth says:

      hmmmm I wouldn’t advocate for a regular pastry crust. Any type of cookie or biscuit can be subsituted for graham crackers. Also, I am shocked by your assertation that the Swiss do not have graham crackers? I would think that sweetened condensed milk would be more difficult to find than graham crackers.

      Update me. :)


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