Sweet And Tart Berry Key Lime Pie Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
26 minutes
Servings:
8 Minutes
Ingredients
  • 1 cup raspberries
  • 1 ½ teaspoons sugar
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons melted butter
  • 28 ounces (2 cans) sweetened condensed milk
  • ½ cup light sour cream
  • ½ cup key lime juice
  • ½ cup raspberry juice
  • 2 teaspoons lime zest
  • ½ cup raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
Directions
  1. Add raspberries, sugar, and ½ cup water to a saucepan over medium heat.
  2. Stir to dissolve the sugar, then simmer until raspberries are broken down, about 3 minutes. Remove from heat.
  3. Mash the berries with a potato masher or fork, then strain through a fine mesh strainer to remove seeds. Set aside and let the raspberry juice cool completely.
  4. Preheat the oven to 375 F.
  5. Make the crust: Add the graham cracker crumbs, sugar, cinnamon, and melted butter to a bowl and stir to combine well.
  6. Press the crust mixture into a pie pan, then bake for 8 minutes or until just browned. Set aside to cool.
  7. Make the filling: Mix together the sweetened condensed milk, sour cream, key lime juice, cooled raspberry juice, and lime zest in a bowl.
  8. Pour into the cooled graham cracker crust and smooth across the top. Bake for 15-20 minutes, until just set.
  9. Let the pie cool completely at room temperature, then chill for 1 hour.
  10. While the pie is chilling, make the topping. Add all the berries, sugar, and ¼ cup water to a saucepan over medium heat.
  11. Stir to dissolve the sugar, then bring to a simmer.
  12. Stir cornstarch together with ¼ cup water, then add to the skillet and stir to dissolve. Let the berries thicken into a compote, then remove from the heat and cool completely.
  13. To serve, spoon the compote over the cooled and chilled pie.