Cherry Lime Pie Recipe
A great alternative to the classic key lime pie is this Cherry Lime Pie recipe that combines cherry and lime flavors in a creamy, decadent treat with a sweet, tangy flavor.
Dlicious Cherry Lime Pie Recipe
Today I’m sharing a delicious and crave-worthy recipe for a cherry lime pie, to add some more flavor to Valentine’s Day or why not? Any romantic occasion.
I just love the combination of Lime and cherries. So, I thought why not create a variation of my Classic Lime Pie and make it tastier and more romantic this year? Sounds good, right?
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Table of Contents
How to Make Cherry Lime Pie
Ingredients:
The filling
- Sweetened condensed milk – to thicken and sweeten the filling.
- Egg yolks – this adds so much richness.
- Limes {Finely grated lime zest and juice} – I recommend fresh juice but bottled key lime juice works too.
- Cherries {marrasquino}
- Sprinkles for garnish *optional
Pie Crust
- Crushed Grahams
- Unsalted butter or margarine.
Meringue
- I used my Italian Meringue recipe.
Tools:
- 9-inch pie plate or spring pan
- Blender
- Food processor
Directions:
Pre-heat the oven to 180ºC 350ºF.
Butter or spray 9″ springform pan, set aside.
The Pie Crust
1. Turn the graham crackers into crumbs with a food processor. When the crumbs are very small, add the softened butter and mix with your hands for about 2 min to blend it well.
2. Pour the mixture into the spring pan and press and pat into bottom until it’s even.
3. Bake at 350 ºF degrees 5-10 minutes. Set aside.
The Filling
4. In a blender mix the egg yolks and the condensed milk for 3 minutes then add the zest and juice and mix for 3 more minutes. The mixture will turn very thick and hot {fun chemical reactions}.
5. Pour the filling into the crust base and reserve a tiny portion {about 4-5 tbs}.
6. Make a pure with your maraschino cherries.
7. Mix your reserved lime batter with the cherries and blend it well.
8. Pour irregularly on top of the Lime filling and then with a toothpick make swirly shapes, like 8 until you create enough swirls.
9. Then put it in the oven for 15-20 minutes.
10. Let it cool on a wire rack then chill for at least 6 hours or overnight {it’s even better}.
11. Decorate with Meringue, and sprinkle some cute hearts. Alternatively, you can decorate with lime slices and zest to taste.
Serve and enjoy!
Note: Here where I live eggs for some reason have an intense color that actually affects the final color of food. In this case, my filling ends up really yellowish but it’s only because of the egg yolks.
Baking Tips
- You can also use lemon juice or lime juice if you don’t have any key limes!
- To ensure that this pie sets up properly, it needs to chill in the refrigerator for at least six hours. This pie is best made the night before and chilled overnight.
- If you decide to cover the pie, make sure that the plastic wrap does not touch the pie directly when covering it. When you remove the plastic wrap from the pie, it tends to stick to it and pull some of it up with it.
- Make sure you let the crust cool for at least 10 minutes before adding the filling. As a result, it will be much better able to hold together after it has firmed up.
- Alternatively, you can replace the Italian meringue with whipping cream or stabilized whipped cream.
Frequently Asked Questions
¡Yes! A good key lime juice substitute is an equal amount of regular lime juice or even lemon juice.
Yes, definitely! Use green cherries if you want to make a more Halloween or St. Patrick’s Day kind of dessert, you can even use other fruit.
It is recommended to keep the pie refrigerated until you’re ready to serve it. You can store leftover key lime pie in the fridge for up to 4 days.
Yes, absolutely! The pie will last up to 4 days in the fridge. But it’s best to wait until you serve the pie to spread the topping.
More Delicious Desserts to try
🥘 Recipe
Cherry Key Lime Pie
Equipment
- Food Prosessor
- Blender
- 9" Spring pan
Ingredients
- 1 tin condensed milk
- 2 jumbo egg yolks
- 2 big limes or 3smaller limes {Finely grated zest and juice}
- Sprinkles for decoration
- 1/2 cup of Cherries {marrasquino}
- Crust
- 3 cups of crushed grahams
- ½ cup of unsalted butter or margarine.
- Meringue
- I used my Italian Meringue recipe.
Instructions
- Pre-heat the oven to 180ºC 350ºF.
- Butter or spray 9″ springform pan, set aside.
THE CRUST
- Turn the graham crackers into crumbs with a food processor. When the crumbs are very small, add the softened butter and mix with your hands for about 2 min to blend it well.
- Pour the mixture into the spring pan and press and pat into bottom until it’s even.
- Bake at 350 ºF degrees 5-10 minutes. Set aside.
THE FILLING
- In a blender mix the egg yolks and the condensed milk for 3 minutes then add the zest and juice and mix for 3 more minutes. The mixture will turn very thick and hot {fun chemical reactions}.
- Pour the filling into the crust base and reserve a tiny portion {about 4-5 tbs}.
- Make a pure with your maraschino cherries.
- Mix your reserved lime batter with the cherries and blend it well.
- Pour irregularly on top of the Lime filling and then with a toothpick make swirly shapes, like 8 until you create enough swirls.
- Then put it in the oven for 15-20 minutes.
- Let it cool on a wire rack then chill for at least 6 hours or overnight {it’s even better}.
- Decorate with Meringue, and sprinkle some cute hearts.
- Serve and enjoy!
Notes
Other delicious Cherry Lime recipes I love from my favorite bloggers:
- Sonic’s Cherry Limeade by Lil’Luna.
- Cherry Lime Cheesecake Bars by A Classic Twist.
- Cherry-Lime Cups by Martha Stewart.
- Cherry Limeade Pie by Inside BruCrew Life.
What do you think? Have you made cherry Lime pies before? What’s your technique???
If you enjoyed this recipe, don’t forget to Pin and share with friends!
Til’ next time…
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