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Cherry Lime Pie Recipe Cover image with a slice cut

Cherry Key Lime Pie

Print Recipe
This is a delicious and crave-worthy recipe of a cherry key lime pie to add some more flavor to Valentine’s Day or why not? Any special occasion
Course Dessert
Cuisine Traditional
Keyword cherry lime pie, key lime pie, lime pie, lime pie recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8
Author Camila Rojas

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

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.