Easy Key Lime Pie With Raspberry Sauce – Creamy

This Key Lime Pie With Raspberry Sauce is a study in contrasts: the sharp, bright lime curd against the sweet-tart raspberry sauce, the crumbly graham crust against the silky filling. It's a dessert that asks for nothing but a cold slice and a quiet moment.

I've kept the technique simple and the ingredients honest. The filling is a classic custard, baked just until set, then chilled until firm. The raspberry sauce is a quick stovetop reduction that can be made ahead.

The result is a pie that tastes like sunshine and sea breeze, with a homemade touch that store-bought versions can't match.

About the Ingredients

1 1/2 cups (150g) graham cracker crumbs

Use store-bought crumbs or crush whole crackers. For a gluten-free option, use gluten-free graham crackers.

1/4 cup (50g) granulated sugar

For the crust. You can reduce to 2 tablespoons if you prefer a less sweet crust.

6 tablespoons (85g) unsalted butter, melted

Use salted butter and skip the added salt if you like. Vegan butter works too.

3 large egg yolks

Room temperature for easier mixing. Save the whites for an omelet or meringue.

1 can (14 oz) sweetened condensed milk

Full-fat is best for creaminess. Vegan condensed milk is a good substitute.

1/2 cup (120ml) fresh key lime juice (about 12-15 key limes)

Bottled key lime juice is fine, but fresh gives the best flavor. Regular limes work too.

1 tablespoon lime zest

Adds extra aroma. Use a microplane for fine zest.

2 cups (280g) fresh or frozen raspberries

If using frozen, no need to thaw. You can also use strawberries or blackberries.

1/4 cup (50g) granulated sugar

For the raspberry sauce. Adjust to taste.

1 tablespoon lemon juice

Helps brighten the raspberry sauce. Lime juice works too.

1/2 cup (120ml) heavy cream

For whipped cream topping. Use coconut cream for dairy-free.

1 tablespoon powdered sugar

For sweetening the whipped cream. Optional.

Tips & Tricks

Blind bake the crust

Bake the crust for 10 minutes at 350°F (175°C) before adding the filling to keep it crisp.

Don't overbake

The filling should be set around the edges but slightly jiggly in the center. Overbaking can cause cracks.

Chill thoroughly

Chill for at least 4 hours, preferably overnight, to allow the pie to set completely for clean slices.

Step-by-Step Instructions

1. Preheat and prep

Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish. In a bowl, mix graham crumbs, 1/4 cup sugar, and melted butter until well combined.

2. Press and bake crust

Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Bake for 10 minutes until lightly golden. Let cool on a rack while making the filling.

3. Whisk filling

In a large bowl, whisk egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. The mixture will thicken slightly.

4. Bake the pie

Pour the filling into the cooled crust. Bake at 350°F (175°C) for 15 minutes until the edges are set but the center is slightly jiggly. The filling should not be browned.

5. Cool and chill

Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Make raspberry sauce

In a small saucepan, combine raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 5-7 minutes. Strain to remove seeds if desired. Cool.

7. Whip cream

In a chilled bowl, whip heavy cream and powdered sugar to soft peaks. Keep refrigerated until serving.

8. Serve

Slice the pie, drizzle with raspberry sauce, and top with a dollop of whipped cream. Enjoy!

Delicious Variations

Ginger crust

Replace half of the graham crumbs with crushed ginger snaps for a spicy kick.

Meringue topping

Skip the whipped cream and top with meringue, then torch for a toasted effect.

Lime curd layer

Spread a thin layer of lime curd on the crust before adding the filling for extra tang.

How to Store Key Lime Pie With Raspberry Sauce

Frequently Asked Questions

I hope you enjoy this key lime pie as much as I do. If you make it, let me know how it turns out in the comments below. Happy baking!

Key Lime Pie With Raspberry Sauce

This Key Lime Pie With Raspberry Sauce is a creamy, tangy dessert with a sweet berry topping, perfect for summer gatherings.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 6 tablespoons (85g) unsalted butter, melted
• 3 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup (120ml) fresh key lime juice (about 12-15 key limes)
• 1 tablespoon lime zest
• 2 cups (280g) fresh or frozen raspberries
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1/2 cup (120ml) heavy cream
• 1 tablespoon powdered sugar

📋 Instructions

1. 1Preheat and prep — Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie dish. In a bowl, mix graham crumbs, 1/4 cup sugar, and melted butter until well combined.
2. 2Press and bake crust — Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Bake for 10 minutes until lightly golden. Let cool on a rack while making the filling.
3. 3Whisk filling — In a large bowl, whisk egg yolks, sweetened condensed milk, key lime juice, and lime zest until smooth. The mixture will thicken slightly.
4. 4Bake the pie — Pour the filling into the cooled crust. Bake at 350°F (175°C) for 15 minutes until the edges are set but the center is slightly jiggly. The filling should not be browned.
5. 5Cool and chill — Let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
6. 6Make raspberry sauce — In a small saucepan, combine raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens, about 5-7 minutes. Strain to remove seeds if desired. Cool.
7. 7Whip cream — In a chilled bowl, whip heavy cream and powdered sugar to soft peaks. Keep refrigerated until serving.
8. 8Serve — Slice the pie, drizzle with raspberry sauce, and top with a dollop of whipped cream. Enjoy!

👨‍🍳 Chef's Note: The key lime flavor intensifies as the pie chills, so don't skip the resting time. Less noise, more signal.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.