Keto Strawberry Key Lime Pie
A vibrant twist on classic Key lime pie featuring a tangy custard filling made with sweetened condensed milk and fresh Key lime juice, topped with fresh strawberry slices tossed in jam and billowy whipped topping. The combination of tart lime and sweet strawberries creates a perfect balance of flavors that's ideal for summer gatherings or special occasions. This version uses a convenient refrigerated pie crust and simple mixing techniques, making it accessible for home bakers while delivering impressive results.
Ingredients
- 1 crust refrigerated pie crust (from 14.1 oz box), softened as directed
- 1 can (14 oz) sweetened condensed milk
- 3 egg yolks
- ⅓ cup Key lime juice, bottled or freshregular lime juice1:1citrus
slightly less tart flavor
- 1 tablespoon Key lime juice, bottled or freshregular lime juice1:1citrus
slightly less tart flavor
- 1 ½ cups fresh strawberries, sliced
- 2 tablespoons strawberry jam
- 2 cups frozen whipped topping, thawed
Instructions
- 1
Heat oven to 450°F and unroll pie crust into 9-inch glass pie plate as directed on package
- 2
Bake crust for 7 to 9 minutes until light golden brown, gently pushing down any puffed center with measuring cup bottom
- 3
Cool baked crust for 10 minutes, then reduce oven temperature to 350°F
- 4
Beat sweetened condensed milk, egg yolks and Key lime juice with whisk until well blended
- 5
Pour filling into baked pie shell and spread evenly
- 6
Bake for 10 to 12 minutes until filling is set
- 7
Cool on rack for 15 minutes, then cover and refrigerate until chilled for at least 1 1/2 hours
- 8
Mix sliced strawberries with remaining lime juice and jam until evenly coated
- 9
Spread whipped topping onto center of chilled pie, mounding slightly and spreading to within 1 inch of edges
- 10
Top with strawberry mixture just before serving
Tips
If the pie crust puffs up during initial baking, gently press it down with the bottom of a metal measuring cup while still warm.
Make sure to refrigerate the pie for the full time specified - this ensures the custard filling sets properly and makes clean slicing easier.
Add the strawberry topping just before serving to prevent the berries from releasing too much juice onto the whipped cream.
Good to Know
Cover and refrigerate for up to 3 days. Best served within 2 days for optimal texture.
Can be made 1 day ahead through chilling step. Add strawberry topping just before serving.
Serve chilled. Cut with a sharp knife, wiping clean between slices for neat presentation.
Common Mistakes
Don't skip the initial crust baking to avoid soggy bottom
Don't add strawberries too early to prevent watery topping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
skip initial baking step
General Alternatives
slightly less tart flavor
FAQ
Can I use regular lime juice instead of Key lime juice?
Yes, regular lime juice works well though it will be slightly less tart and aromatic than authentic Key lime juice.
How long will this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 3 days, though it's best enjoyed within 2 days for optimal texture and freshness.
Can I make this pie ahead for a party?
Yes, make the pie through the chilling step up to 1 day ahead. Add the strawberry topping just before serving to maintain the best appearance and texture.