Key Lime Pie with Raspberry Coulis

Originally posted on Blogger on July 5, 2011

I was eavesdropping on Twitter the other day when I saw mention of a Pie Party going on across the internet. I had no choice…I had to butt in. I quickly found out (through Marnely of Cooking with Books) that Shauna of Gluten Free Girl and the Chef had set up a pie party through Facebook. The goal of the party? To get people to bake a pie, any pie, by July 5th and then share a photo of that pie on Facebook. How could I not join in?? I haven’t made a pie in ages, so this was a perfect excuse to do so.

C has been begging me to make another key lime dessert, and our tree is just exploding with limes this year, so that became the focus ingredient. I am obsessed with the combination of citrus and raspberries, so I decided to make a key lime pie with a raspberry coulis and a graham cracker crust.

Of course, I had no sweetened condensed milk in the house, so I had to improvise. I did a few searches for condensed milk-less key lime pies, and snatched a few ideas, and this is what I ended up with.

Key Lime Pie (I doubled this recipe and made two pies, one in a traditional pie dish and another in a square ceramic dish)


For the crust

1 1/2 cups of graham cracker crumbs
6-8 tbsp of melted butter

For the filling

3/4 cup key lime juice
3-4 tbsp key lime zest (or more if you prefer; I just zest all of the limes that I juice)
1 1/2 cups water
1/2 cup sugar
1 tsp salt
1/4 cup flour
3.5 tbsps cornstarch
3 egg yolks

2 tbsp butter


1. Preheat the oven to 350. Then, in a bowl or a food processor, combine the graham cracker crumbs and the melted butter and stir until the mixture comes together easily.

2. Lightly spray your pie pan with cooking spray, then tip the crumb mixture into the pan. Using your hand or whatever instrument you find to be the easiest (I like using the back of a spoon or the bottom of a glass), push the crumb mixture down, spreading it out along bottom and sides of the pan until it forms an even layer.

3. Place the crust pan with the crust in the oven and bake for 15 minutes, then remove and allow to cool.

4. While the crust is baking, pour about a quarter of the water into a heavy-bottomed saucepan and add the cornstarch, mixing well until it is all dissolved. Place the pan over medium-low heat and add the flour, sugar, and salt. Whisking the entire time, slowly add the rest of the water while the mixture heats. Continue cooking until the mixture has thickened.

5. Temper the egg yolks by adding a spoonful of the water mixture to the yolks and mixing it together, then add the egg yolks to the saucepan, again whisking until combined. Reduce the heat to low.

6. On low heat, whisk in the butter, the key lime juice and the zest, again whisking until completely combined.

7. Remove from the heat and allow to cool for a few minutes before pouring into the pie shell. Then, once the pie has come to room temperature, move it to the fridge and allow it to firm up for at least two hours. Drizzle with raspberry coulis before serving if desired (recipe below).

Raspberry Coulis
12oz raspberries (fresh or frozen)
1/4 cup water
1 tbsp cornstarch
1/3 cup sugar (or more, to taste)
1. In a small saucepan, combine the cornstarch and the water and stir until the cornstarch is completely dissolved.
2. Add the raspberries and the sugar to the pan and place it over medium heat.
3. Heat the mixture, stirring occasionally, until the raspberries have broken down and the mixture is thickened (about 15 minutes).
4. Place a fine mesh sieve over a bowl and pour the raspberry mixture into it, using a spatula to push the strained liquid through (this takes awhile, but is so worth it in the end!).
5. Move the strained raspberry coulis from the bowl to a container and use as you wish (I like to pour some on the plate under my slice of pie and then drizzle it over the slice too…but I’m greedy and love the tart-y goodness).



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