Breezy Key Lime Pie with Strawberry Rhubarb Glaze

Breezy Key Lime Pie with Strawberry Rhubarb Glaze

Diamonds_Nine 0

"This tangy, sweet pie is sure to tickle the tastebuds of anyone who loves the crisp, tart flavor of fresh lime and berries. Made in a sweet vanilla crust, it's the perfect end to a light, fresh meal. It's best to start this pie at least 12 hours before you wish to serve it. Garnish with whipped cream, strawberry slices, or fresh twists of lime."

Ingredients 9 h 5 m {{adjustedServings}} servings 834 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 834 kcal
  • 42%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 133.3g
  • 43%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  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.
  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.
  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.
Tips & Tricks
Creamy Blueberry Pie

See how to make a simple custardy blueberry pie that's not too sweet.

Rhubarb Cherry Pie

See how to make a sweet and tart fruit pie with cherries and rhubarb.


  • Cook's Notes
  • For an even easier preparation, you can use bottled Key lime juice, instead of squeezing it fresh. You can also simply warm a jar of strawberry-rhubarb jam in the microwave and spread that over the finished pie if you don't want to make your own glaze, or if fresh fruit is unavailable.
  • Save egg whites for another use; substitute strawberry-flavored gelatin for pectin.
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Reviews 1

  1. 2 Ratings


I have mixed feelings about this recipe, but as its first reviewer I’m happy to report that in the end it turned out delicious. First, 3 cups of crumbs was way off. I used half that and it worked out well. I also melted the butter, which I think made for easier mixing. The vanilla wafer crust was ok, but not as good as the traditional graham cracker crust. I also baked the crust for about 7 minutes before adding the filling. As for the filling, it’s a fairly standard Key lime pie filling, but with only 1 tsp. of lime zest I knew it would suffer some tartness and flavor, so I upped it to 1 T. and it proved to be just right. Since it is essentially double the typical amount of filling, I think it could have used another 5 minutes in the oven to fully set the filling. As for the glaze - vibrant, fruity flavor, pleasantly sweet and tart, with a vivid, ruby red color. I was torn between using it as a sauce rather than a glaze atop the whole pie and ultimately the decision was made for me. For whatever reason, the glaze didn’t gel as it should have, and never really thickened as it cooled. It would have never worked as a glaze. Maybe my fruit pectin was too old. But it was PERFECT as a sauce, and that’s really how I wanted it anyway! So as it turned out I was quite pleased that it “failed.” This is a beautiful, light, refreshing spring/summer pie. I broke my own rule by serving guests a recipe I’ve never tried before - and I lucked out.