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Breezy Key Lime Pie with Strawberry Rhubarb Glaze
Breezy Key Lime Pie with Strawberry Rhubarb Glaze
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
545 minutes
Key Lime and Strawberry-Rhubarb Cream Pie with Vanilla Wafer Crust. Refreshing tangy flavors in a beautiful pie that's perfect for making ahead.
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
  • 0.5 cup water
  • 2 teaspoons powdered fruit pectin
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Combine vanilla wafer crumbs and butter in a bowl until fully mixed, then press the crust into a 10-inch pie dish, covering the bottom and sides.
  • Using an electric mixer, blend together the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest until creamy. Pour the mixture into the cookie crust.
  • Bake the pie in the preheated oven until the center is slightly jiggly, around 15 minutes. Let it cool for 10 minutes, then refrigerate.
  • Combine rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat until it boils. Stir occasionally as it boils for about 20 minutes until the mixture breaks down and thickens into a jam-like consistency. Let it cool until lukewarm; the glaze will thicken further as it cools. Spread the glaze over the pie and refrigerate until cold. For optimal texture, refrigerate the pie for at least 8 hours before serving.

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