Easter is heading our way in just a couple of weeks, which means you will be hit over the head with tons of carrot cake and ham recipes that are classic fare for the holiday. I love all the classics and will surely embrace them April 5th but one treat I absolutely love for Easter is key lime pie. This one, my new Raspberry Key Lime Pie, however, is jazzed up with a distinctive raspberry swirl that makes this extra special for any brunch you are hosting.
I have been making classic key lime pie for several years now. It’s one of my daddy’s absolute favorite pies so he requests it quite a bit during the year. If I don’t make him the homemade rendition, he is forced to order it at any restaurant we go to (heartbreaking I know). That’s what really motivated me to learn how to make it myself.
The base of my classic key lime pie is a very simple mixture of Safest Choice Eggs egg yolks, sweetened condensed milk, key lime juice and a bit of vanilla extract. This custard is poured into a graham cracker crust and baked for 15 minutes to set.
A small addition of warmed raspberry preserves swirled through the batter just before baking makes such a huge difference in the presentation of the pie. The update is not only super easy but absolutely gorgeous and dramatic. If you serve this raspberry key lime pie on Easter Sunday, be ready to receive compliments galore. If you wanted to, you could also make this a multi berry key lime pie and add different flavors to it. That would be fun as well!
Craving more key lime treats? Try my Key Lime Pie Cookie Cups!
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- ¼ cup granulated sugar
- 3 large egg yolks
- ½ cup key lime juice
- 1 (14 ounce) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons seedless raspberry jam, just melted in microwave until liquid
- Optional: Whipped Cream and Raspberries for garnish
- Preheat oven to 350 degrees.
- Mix together graham cracker crumbs, melted butter and sugar in a bowl.
- Pour the mixture into a 9 inch pie plate and press down into the plate and around the sides. Bake for 10 minutes to set.
- Whisk together egg yolks, key lime juice, condensed milk, and vanilla extract.
- Pour filling into baked pie crust.
- Next carefully spoon drops of melted raspberry preserves (make sure they are just melted) over filling. Using a butter knife or skewer, drag the knife through the drops creating a swirl pattern in the filling.
- Bake for 15 minutes until set then let rest until it cools to room temperature.
- Refrigerate for 2-3 hours, garnish with whipped cream and berries if desired and serve.
Follow Jocelyn (Grandbaby Cakes)’s board Best Spring and Summer Fruit Recipes on Pinterest.