RASPBERRY SWIRLED KEY LIME PIE

Raspberry Swirled Key Lime Pie

Every once and a while, Mama can still manage to hit one out of the ballpark!  This wonderful, Raspberry-Swirled Key Lime Pie is so decadent that it should be illegal!

​While cooking up a fresh batch of Raspberry Key Lime Jam, inspiration hit!  My kiddos just love fresh Key Lime Pie, and what could be crazier that drizzling a little bit of that wonderful, sweet and tangy Raspberry Key Lime Jam into the mix? 

​And how much fun would it be to have a pie competition on a relaxed, hot and steamy summer night?  Key Lime Pie is perfect in the summer, but when combined with a ribbon of fresh Raspberry Key Lime Jam and fresh raspberries, it becomes sublime!

Raspberry Swirled Key Lime Pie - Warm from the Oven...

Raspberry Swirled Key Lime Pie - All Dressed Up!

Now, you could certainly eat this wonderful pie fresh and with no other extras....but what a difference a little garnish can make!  Clouds of sweet whipped cream, topped with fresh ripe raspberries and pieces of fresh lime - it's just so pretty!

Raspberry Swirled Key Lime Pie

Buttery sweet graham cracker crust starts this off, and holds a creamy and light layer of sweet and tangy key lime filling, which has just a small bit of cream cheese to help support the drizzle of Raspberry Key Lime Jam, which bakes right into the filling. 

​Every bite is smooth, sweet and perfect!

This was a pie contest after all, so everyone HAD to try a little slice of both this fabulous Raspberry Swirled Key Lime Pie and our more traditional summer favorite, Key Lime Pie.

​The votes kept shifting from pie to pie - they both are so good that it is hard to choose a favorite! 

​If you love fresh red raspberries, you are going to love this new twist on a classic.

Raspberry Swirled Key Lime Pie

You can throw one of these pies together in less than an hour.  I think the step that took the longest was juicing the fresh key limes - but luckily I had help with that!  If Meyer limes are not in season, you can also make this with regular fresh limes. 

​The flavor really does meld together perfectly and the texture becomes so thick and creamy when you refrigerate for at least 4 hours (I usually refrigerate overnight). 

Limes have been noticeably smaller this year than previous years.  I've heard that there is a shortage of limes and lime juice - and all of the margarita lovers out there are in a panic - but one taste of this delicious pie and I think you'll agree - it could be this sweet wonderful pie causing the run on fresh limes!

​Give it a try, and let me know what you think!  Perfect for a summer night with someone you love!

Raspberry Swirled Key Lime Pie

RASPBERRY-SWIRLED KEY LIME PIE

Get ready to treat your taste buds to a symphony of flavors as the tangy key lime filling meets the sweet swirls of raspberry! With its irresistible combination of creamy lime filling, ribbons of sweet raspberry, a tender and buttery graham cracker crust and vibrant colors, this Raspberry-Swirled Key Lime Pie is sure to impress your family and your taste buds! One of the best summer desserts ever!
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Fresh Raspberry-Swirled Key Lime Pie

INGREDIENTS:
GRAHAM CRACKER CRUST:
1-1/2 cups (180g) graham cracker crumbs (12 sheets)
¼ cup (50g) granulated sugar
6 Tablespoons (85g) unsalted butter (melted)
 
PIE FILLING:
1 (14 oz.) can sweetened condensed milk
4 ounces cream cheese (full fat, room temp)
½ cup fresh-squeezed lime juice
4 large egg yolks (room temperature)
1 tablespoon key lime zest
½ cup (158g) Raspberry Key Lime Jam or Raspberry Jam
 
TOPPING:
1 cup (8 ounces) heavy whipping cream (very cold)
¼ cup powdered sugar
1 teaspoon vanilla extract
Fresh raspberries
Fresh lime slices
 
HOW I MAKE THIS: 

1. Preheat oven to 350°F. For this pie we’ll be using a 9-inch pie plate. Spray with non-stick baking spray.
2. PREPARE CRUST: In a blender or food processor, pulse the graham crackers into coarse crumbs. (Or place in a large ziplock freezer bag and smash gently but firmly with a rolling pin until everything is evenly crumbled.)
3. In a large bowl, combine the crumbs, sugar and melted butter. Press this mixture evenly into pie pan, evenly across the bottom and up the sides to make a thick and even crust. Use your hands to pay down the mixture until it is no longer crumbly – do not pack down with heavy force. Use a spoon to run around the bottom corner to help make a rounded crust and to keep it from falling apart when you cut and serve it. Pre-bake for 8 minutes. Remove from oven and reduce oven temp to 325°F.
4. PREPARE FILLING:  In a large mixing bowl or stand mixer with paddle attachment, beat together the sweetened condensed milk and cream cheese until smooth, about 3 minutes. Beat in the egg yolks, scraping down the sides of the bowl. Pour in the lime juice and lime zest and blend just until combined. Let the filling “rest” for 20 minutes (it will thicken slightly). 
5. Pour filling into the pie crust and smooth the top. 
6. Warm up Raspberry Key Lime Jam or Raspberry Jam in microwave for 30 seconds on 50% power – just enough to warm it up and thin out the consistency.
7. Pour the jam in a very fine line formation evenly across the top of the pie filling (about 6 to 8 lines of jam). Using a sharp knife, drag the knife blade in the opposite direction thru the pie filling, creating a design that will “swirl” the raspberry jam into the pie filling. 
8. Continue baking at 325°F for 16 to 18 minutes, or until set and slightly jiggly in the center.  Remove from oven and allow to cool completely on a wire rack. When cool, cover with plastic wrap and chill for at least 4 hours (and up to 3 days) before serving.
9. PREPARE TOPPING:  Right before serving, place mixing bowl and beaters in the freezer for 10 minutes.  Remove from freezer, and immediately combine heavy cream, powdered sugar and pure vanilla extract. Beat on a stand mixer or with a hand mixer for 4-5 minutes, or until stiff peaks form.  Be careful not to overbeat – or you’ll have sweet butter!
10. Swirl sweetened whipped cream on top of pie, or pipe around the outside edge. Garnish with fresh raspberries and fresh lime slices right before serving.
11. Refrigerate pie until ready to serve.  Pie will stay fresh in an air-tight container refrigerated for up to 5 days. 

YIELD:  One 9-inch pie (or 12 mini-sized pies)

Original recipe created by Snowflakes & Coffeecakes July 2016; revised April 2024.
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