The Best Key Lime Strawberry Pie
Summer is on the horizon! And what says summer more than strawberry pie and key lime pie? Today, we are going to introduce you to a combination of them both – our creamy strawberry lime pie recipe! This delicious key lime strawberry pie is so simple to make!
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Every April or May, we visit our local strawberry farm. This leads to us coming home with flats of strawberries – which is how we came up with this key lime strawberry pie.
Ingredients for Our Key Lime Strawberry Pie
- Condensed milk
- Key lime juice – fresh key limes or bottled key lime juice (more on this below)
- Sour cream
- Fresh strawberries
- Lemon zest
- Unsalted butter
- Graham cracker crumbs
- Granulated sugar
- Heavy cream – for the optional whipped cream garnish
- Vanilla – for the optional whipped cream garnish
- Powdered sugar – for the optional whipped cream garnish
What Kind of Limes for Strawberry Key Lime Pie?
For key lime pie, it truly is best to use actual key lime juice as key limes are sweeter than regular limes. It can be difficult to find key limes at the grocery store. It is hit or miss for us here in Arkansas.
If you do find key limes, you will need to squeeze 20-30 key limes to get enough juice for this key lime strawberry pie.
Can I Use Bottled Key Lime Juice?
Absolutely! We always use the Nellie and Joe’s Key Lime Juice. I cannot sing its praises enough! In fact, Amazon offers a double-pack of Nellie and Joe’s key lime and key lemon juice, and that gives us the lemon juice that we use for our blueberry lemon pie!
One bottle has enough juice for two pies – with a little juice left over.
Making a Graham Cracker Crust from Crumbs
For our strawberry key lime pie, we start by making a homemade graham cracker crust. Typically, we double the ingredients for two pies because these pies go fast!
For the graham cracker crust, we mix the crumbs and sugar in a medium sized bowl before pouring in the melted butter. Once the mixture is well blended, we press the crumbs down, as evenly as possible, into a pie plate. T
he pie plate goes into a hot 350 degree oven for about 8 minutes. Then, we leave the crusts on the counter to cool and set while we make the creamy lemon blueberry pie filling.
Making the Filling for Creamy Key Lime Strawberry Pie
You will need to juice the key limes or use 3/4 cup of the bottled key lime juice mentioned above (which is what we prefer to do). Be sure to zest some limes with a grater. The lime zest is needed for the pie filling and again for garnish, as you will see in the recipe card below. If you are using bottled lime juice, you might still want to purchase one lime (even a regular one) for the zest.
To create the filling, we clean and chop our strawberries first.
Then, we mix all ingredients, adding the strawberries last, in a medium bowl and mix until all the lumps are gone.
Once the creamy filling is ready, we pour it into the pie shells and place in the oven for 5 to 8 minutes or until tiny pinhole bubbles start to rise.
Typically, we usually bake our pies 7-8 minutes with our oven.
When out of the oven, we let the pies cool for a couple hours on the counter before placing them in the fridge to chill. Do not rush the chill time! We give the pie at least three hours in the refrigerator to chill – preferably, overnight.
Garnish with Cool Whip or Whipped Cream
Before serving time, we add a dollop of Cool Whip with a sliced strawberry to the individual pie slices just before serving. Of course, you can make your own homemade whipped cream if you wish – like we do on our key lime pie on our other website. In fact, that is the pie this recipe was modeled after!
I think that the pie is delightful! It is a great mix of strawberry and lime. It is a great dessert for any occasion! It is the type of pie that could be served for nearly any occasion.
Key Lime Strawberry Pie
Ingredients
Graham Cracker Crust
- 1¼ cups Graham cracker crumbs
- 3 tbsp Granulated sugar
- 6 tbsp Unsalted butter
Key Lime Strawberry Filling
- 28 oz Sweetened condensed milk
- ½ cup Sour cream
- ¾ cup Key lime juice or 20-30 key limes, squeezed
- 1 tsp Lime zest
- 1 cup Strawberries fresh; cleaned and chopped
Topping
- 1 cup Cool Whip
- ¼ cup Strawberries fresh
Instructions
Make Graham Cracker Crust
- Preheat oven to 350℉.
- Mix the graham cracker crumbs and sugar in a medium sized bowl before pouring in the melted butter.
- Once the mixture is thoroughly blended, pat the crumbs down, as evenly as possible, into a pie plate. (Be sure there are no thin/open spots in the crust.)
- Put the pie plate into the 350 degree oven for about 8 minutes.
- Then, set it on the counter to cool and set while making the filling.
Make Key Lime Strawberry Filling
- Mix all pie filling ingredients, in the order listed, in a medium bowl and mix vigorously until all the lumps are gone, using an electric mixer. Do not over-mix once the strawberries are added to prevent red streaks as much as possible.
Bake Pie
- Pour filling into the pie shell and place in the oven for 5 to 8 minutes or until tiny pinhole bubbles start to rise.
- Once out of the oven, let the pie cool a good while on the counter before placing it in the fridge to chill for at least three hours. (It is best to let it chill as long as possible – overnight is ideal.
- Top each slice with Cool Whip and fresh strawberries when serving.
Nutrition
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