This tasty breezy Key lime pie with strawberry rhubarb glaze recipe combines the tangy flavors of key lime with a bright strawberry-rhubarb glaze.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
834 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Mix crumbs and butter together in a bowl until combined; press into the bottom and up the sides of a 10-inch pie dish.
Step 3
Beat sweetened condensed milk, Key lime zest, Key lime juice, egg yolks, and vanilla extract in a bowl with an electric mixer until smooth; pour filling into prepared crust.
Step 4
Bake in the preheated oven until center of pie is slightly jiggly, about 15 minutes. Allow to cool for 10 minutes; refrigerate.
Step 5
Mix rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat. Boil, stirring often, until rhubarb and berries break down and glaze begins to thicken and resemble jam, about 20 minutes. Remove from heat; cool until lukewarm; glaze will thicken as it cools.
Step 6
Spread glaze over pie, and refrigerate until chilled. For best texture, allow pie to chill at least 8 hours before serving.