This Raspberry Key Lime pie has two layers of creamy key lime filling. The top layer has sweet raspberries blended into that unmistakable flavor we all recognize as Key Lime. I’ve watched tourists in restaurants eat key lime pie for the first time. It’s always interesting to see their reactions. Few people expect such a popular dessert to be quite as tangy or sharp as key lime. The raspberries help mellow that bold citrus flavor just enough to create a smoother, sweeter bite without losing the refreshing taste that makes key lime pie so memorable. The bright pink layer also gives the pie a beautiful appearance that looks impressive when sliced and served chilled.
Even though this pie is assembled in layers, it can easily be put together in 20 minutes. It uses a premade graham cracker crust, which is standard for key lime pie. Of course you’re welcome to use a flaky crust but that would require prebaking the crust. Easy pie recipes using time-saving shortcuts are the newest trend, and I suspect they’ll soon replace most of the classic and traditional pie recipes. If you have a few extra minutes and want to make your own graham cracker crust, visit my article Super Easy Graham Cracker Pie Crust.
This recipes calls for only six ingredients including the crust. Locating good fresh raspberries shouldn’t be too difficult. If raspberries aren’t available locally or are out of season and you’re relying on store-bought berries, the best advice I can give is to choose the ones that look the juiciest. Raspberries have a much longer shelf life than strawberries and are usually pretty decent for baking. Just avoid buying any raspberries that appear to be dark because they’re probably over ripe.
Raspberry key lime pie blends two bright, refreshing flavors into one vibrant, eye‑catching dessert. The tart, floral acidity of key lime cuts through the sweetness and gives the filling its signature zing, while the raspberries add a juicy, berry‑forward depth that softens the citrus and makes each bite feel both lively and smooth. The combination creates a layered flavor profile—tangy, sweet, fruity, and creamy—that stands out from more traditional pies and feels especially satisfying in warm weather. Its color alone, that rosy‑pink hue from the berries, makes it feel festive and irresistible.
Raspberry key lime pie is easy to make while tasting like something far more special. Whether the raspberries are fresh, frozen, or part of a swirl, they fold easily into the classic key lime base without extra steps, and the pie sets into a silky, sliceable custard that looks impressive on the table. People love it for gatherings because it offers the nostalgia of key lime pie with a fun, modern twist, and the flavor appeals to both citrus lovers and berry fans. It’s refreshing, visually striking, and reliably crowd‑pleasing—the kind of dessert that disappears quickly wherever it’s served.
What You’ll Need To Make This Pie
Tools & Utensils
- Medium bowl
- Small bowl
- Wire whisk
- Spatula or spoon
- Measuring cup
- Set of measuring spoons
- Fork
Key Ingredients
- Ggraham cracker crust
- Sweetened condensed milk
- Egg yolks
- Key lime juice or regular lime juice
- Fresh raspberries (not frozen)
- Raspberry extract (optional)
Raspberry Key Lime Pie Recipe
Utensils & Equipment
- 1 medium bowl
- 1 small bowl
- 1 wire whisk
- 1 spatula or spoon
- 1 measuring cup
- 1 set of measuring spoons
- 1 fork
Ingredients List
- 1 graham cracker crust
- 14 ounces sweetened condensed milk
- 4 egg yolks
- 1/2 cup key lime juice or regular lime juice
- 8 ounces raspberries fresh and not frozen
- 1/2 tsp raspberry extract (optional)
Instructions
Preheat Oven
- Preheat the oven to 350℉.
Prepare The Bottom Filling
- In medium bowl whisk together the egg yolks until they are well blended.
- Whisk in the sweetened, condensed milk then add the key lime juice.
- Pour 1/2 of the mixture into a small bowl. This will be used for the top raspberry layer.
- Set the medium bowl aside to thicken while preparing the raspberry layer.
Prepare The Raspberry Layer
- In a small bowl or on a plate, mash the raspberries with a fork. You can also puree the raspberries in a blender or food processor.
- Gently blend the pureed raspberries and raspberry extract into the smaller bowl with the filling. This is the top layer.
Assemble The Pie
- Pour the filling from the medium bowl into the graham cracker crust.
- Next, gently scoop the raspberry layer onto the bottom layer.
Bake
- Bake at 350℉ for approximately 15 minutes. The center of the pie should be slightly jiggly and not fully set.
Cool
- Refrigerate for at least 2 hours.