Rich and deliciously tangy key lime filling, fluffy cheesecake filling, and fresh strawberry topping in a graham cracker crust!
Key Lime Pie is a classic dessert that has been around forever it seems. With very few ingredients involved, it’s definitely on the simpler side when it comes to pies. While I do love its refreshingly tart filling, especially during the hot summer months, I have to admit that Key Lime Pie isn’t typically a dessert I go for. Mostly because I feel like there should be a little more to it.
Some might say it’s impossible to improve upon a classic, but I beg to differ…
Now THIS is more like it! The traditional key lime filling in a graham cracker crust is nice and all, but this is TEN times better in my opinion. Because not only does it have the graham cracker crust and rich key lime filling, but it also has a layer of fluffy cheesecake filling and sweet strawberry topping.
Not to mention, the flavor combination of the strawberries with the key limes is OUT OF THIS FREAKING WOLRD. Originally, I was planning on making a raspberry topping. However, since raspberries tend to be on the tangier side, I opted for strawberries instead. They’re much sweeter, thus the perfect berry to balance out the tartness of the key lime filling. Another great thing about strawberries is that you don’t have to mess with straining the seeds out since they don’t get stuck in your teeth like raspberry seeds.
To make the topping, I just combined 2 cups of diced strawberries with 1/3 cup of sugar in a saucepan over medium heat. Once the strawberries softened and the juices released, I used a potato masher to smash the berries. If you want more of that whole strawberry look, you don’t have the smash the berries as much as I did. Towards the end of cooking, I added a mixture of equal parts cornstarch and water and continued stirring until thickened.
The key lime filling is extraordinarily easy to make. Well, sort of…
This was actually my first time using REAL key limes. And it’ll probably be my last because of the fact that you literally get about half of a tablespoon of juice from each key lime. They’re about a quarter of the size of a regular lime, so it takes FOREVER to extract enough juice! I’m sure they’re slightly better in flavor than regular limes, but I don’t know if they’re worth the hand cramps, if I’m being honest.
Aside from the amount of juicing involved, the rest of the filling comes together rather quickly. Along with the key lime juice, all you need is a can of sweetened condensed milk, a few egg yolks, some lime zest, and a pinch of salt. That’s it! This all gets whisked together, then poured into your graham cracker crust. Once baked and completely cooled, it’s time for the creamy no-bake cheesecake filling!
Like the key lime filling, this layer comes together within minutes. Just beat a bar of cream cheese with some sugar, a little vanilla, and finally some heavy cream until you’ve got a heavenly cloud of deliciousness. Spread this filling on top of the key lime filling, followed by the strawberry topping.
Add a few dollops of whipped cream just before serving, and you have a stunner of a summer dessert to serve your guests!
Key Lime Strawberry Pie
Ingredients
Crust:
- 1 ⅓ cup crushed graham crackers (about 8 crackers)
- 2 Tablespoons brown sugar
- 6 Tablespoons salted butter melted
Key Lime Filling:
- 1 (14 oz) can sweetened condensed milk
- 4 large egg yolks
- ⅔ cup key lime juice
- 1 Tablespoon lime zest
- Pinch of salt
Strawberry Sauce:
- 2 cups chopped strawberries
- ⅓ cup granulated sugar
- 1 ½ Tablespoon cornstarch
- 1 ½ Tablespoon water
Cream Filling:
- 8 ounces cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup heavy cream
Instructions
Make the Crust:
- Preheat oven to 350ºF. Combine graham cracker crumbs, brown sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch pie dish and bake for 8-10 minutes. Remove from oven and allow to cool.
Make the Key Lime Filling:
- Lower oven temperature to 325ºF. In a medium bowl, whisk the sweetened condensed milk, egg yolks, lime juice, lime zest, and salt together until smooth. Pour the filling into the cooled crust and transfer to the oven. Bake for 25 to 30 minutes, or until set around the edges and slightly jiggly in the center. Let cool at room temperature for about 15 minutes before transferring to the refrigerator until cold and firm, about 3 hours.
Make the Strawberry Sauce:
- In a saucepan, add the strawberries and sugar. Bring to a simmer over medium heat, stirring constantly. Once strawberries have begun to soften, use a potato masher to smash the berries to desired consistency. Combine the cornstarch and water in a small bowl, then pour into saucepan. Continue stirring until sauce has thickened. Transfer sauce to another bowl to cool completely.
Make the Cream Filling:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, sugar, and vanilla together until creamy, about 2 minutes, scraping down the sides of the bowl as needed.
- With mixer on low speed, slowly pour the heavy cream into the bowl. Once all heavy cream has been added, increase the speed to high, and whip until stiff peaks form, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Spread topping evenly on top of the cooled key lime filling. Top with the strawberry sauce*. Chill at least 5 hours or overnight before serving. Decorate with whipped cream, if desired.