Breezy Key Lime Pie with Strawberry Rhubarb Glaze

A pretty pale yellow and red cream pie combines the tangy flavors of Key lime with a bright strawberry-rhubarb glaze. It needs time to chill and set, so it's the perfect make-ahead dessert. The simple vanilla wafer crust couldn't be easier.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 834 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 cup white sugar
• 6 egg yolks
• 3 tablespoons butter, softened
• 2 (14 ounce) cans sweetened condensed milk
• 3 cups vanilla wafer crumbs
• 2 cups chopped fresh strawberries
• 1 teaspoon Key lime zest
• 2 teaspoons powdered fruit pectin
• 1 cup fresh Key lime juice
• 2 stalks fresh rhubarb, diced
• 0.5 cup water

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.