Breezy Key Lime Pie With Strawberry Rhubarb Glaze

Name: Breezy Key Lime Pie With Strawberry Rhubarb Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups vanilla wafer crumbs; 3 tablespoons butter, softened; 2 (14 ounce) cans sweetened condensed milk; 1 cup fresh Key lime juice; 6 egg yolks; 1 teaspoon vanilla extract; 1 teaspoon Key lime zest; 2 stalks fresh rhubarb, diced; 2 cups chopped fresh strawberries; 1 cup white sugar; 1/2 cup water; 2 teaspoons powdered fruit pectin

Servings: persons

3 cups vanilla wafer crumbs
3 tablespoons butter, softened
2 (14 ounce) cans sweetened condensed milk
1 cup fresh Key lime juice
6 egg yolks
1 teaspoon vanilla extract
1 teaspoon Key lime zest
2 stalks fresh rhubarb, diced
2 cups chopped fresh strawberries
1 cup white sugar
1/2 cup water
2 teaspoons powdered fruit pectin

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.

1078

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups vanilla wafer crumbs, 3 tablespoons butter, softened, 2 (14 ounce) cans sweetened condensed milk, 1 cup fresh Key lime juice, and more.

Yes, Breezy Key Lime Pie With Strawberry Rhubarb Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!