Key Lime and Blueberry Pie

Key Lime and Blueberry Pie by 2sistersrecipes.com

Key Lime and Blueberry Pie is my take on a key lime pie with a twist!  This key lime pie is loaded with fresh blueberries and filled with a deliciously creamy filling made with fresh limes, egg yolks, fluffy egg whites, and sweetened condensed milk. Then it’s topped with more fresh blueberries.

It’s luscious and smooth filling along with intense tangy-sweet citrusy flavors in every bite.  All baked over an oatmeal cookie crust, making this key lime and blueberry pie an exquisite dessert!

 

This Key Lime and Blueberry Pie is so yummy you can easily whip it up and serve it all summer long.

A delicious combination of tangy lime and sweet blueberries in every bite.

 
Key Lime and Blueberry Pie by 2sistersrecipes.com

 

The flavors of citrus and blueberries go very well together, and it makes this dessert extra exceptional.  Trust me, everyone will fall in LOVE after their first bite.

Once you try this pie, you’ll probably get rave reviews from your family and friends.  They may even ask you for the recipe.

 
Key Lime and Blueberry Pie by 2sistersrecipes.com
 

This key lime and blueberry pie is such a delicious dessert! 

I bet it’s the first dessert that will disappear as soon as you put in down on your buffet table.  It freezes well too.

The best part?  The pie is loaded with fresh blueberries inside and on top.  Having a burst of fresh blueberries throughout the pie is what makes it stand out from all the others. 

Plus, the oatmeal cookie crust adds a lovely touch to this pie.  All the flavors are FANTASTIC in this one!

 

QUICK NOTE: 

  • For any reason, you can’t find key limes, then we recommend using fresh limes, they’re easy to find at your local supermarket.

 

How to Make this Key Lime and Blueberry Pie?

*Follow our Step-by-Step directions, or jump down for our full recipe card.

Ingredients Needed…

For our key lime and blueberry pie recipe, you will need the following:

For the Crust:

  • 2 cups crushed Oatmeal cookies (about 10 to 12 cookies)
  • 1 Tbsp. sugar
  • 1/2 cup graham cracker crumbs
  • 6 Tbsp. of unsalted butter, melted

For the Filling:

  • 2 egg whites
  • 1 Tbsp. sugar
  • 4 egg yolks
  • 1 can (14-ounces) sweetened condensed milk
  • 3-ounces of lime juice (about 2 limes juiced)
  • 1 Tbsp. lime zest
  • 1 + 1/2 cup fresh blueberries, and extra for topping

For the Topping:

  • fresh blueberries
  • whipped cream

Directions to Make Key Lime and Blueberry Pie…

1. Preheat the oven to 350 degrees F (176.7 C).
2.  Use a food processor or a mini chopper and pulse to crush cookies into fine crumbs. Combine all crumbs, sugar, and melted butter in a small bowl.

oatmeal cookies in a mini chopper by 2sistersrecipes.com
 
 

3.  Use a 9-inch round ( spring-form) pan with a removable bottom.  Take a measuring cup to press the crumb mixture onto the bottom of the pan and at least 1-inch or more up the sides.   

4.  Place the cake pan onto a baking sheet.  Then transfer to the oven and Bake the crust for 5 to 8 minutes.  Remove and set aside to cool completely.

 

5.  Scatter one cup of fresh blueberries over the crust.

 
 

 

6.  In a small bowl, combine egg whites and sugar.  Beat on high speed until soft peaks are formed, about 4 to 5 minutes, and set aside.

 
 

7.  In a large bowl, combine egg yolks, condensed milk, lime juice, and lime zest.  Blend or whisk until well blended.

 
 
 
 

8.  Gently fold in fluffy egg whites with a rubber spatula. Slowly fold until well combined.

 

 

9.  Then slowly pour the lime mixture into the pie crust and over the blueberries.
10.  Place the pan onto a baking sheet and transfer it to the oven.

11.  BAKE the pie for 15 to 20 minutes, or until it’s golden on top and firm when slightly shaken. 

12.  Remove from the oven and allow cool for about 10 minutes.

13.  Arrange the remaining blueberries on top.  Refrigerate for 2 to 3 hours, or overnight is best.

 
 
 
 
 

14.  Just before you serve the pie, remove it from the springform pan, and transfer it with the bottom of the pan to a serving dish.  Garnish with extra blueberries on the side.

Optional: Serve with fresh whipped cream on the side.

Serves 10 to 12

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Key Lime and Blueberry Pie by 2sistersrecipes.com
 

Additional Easy Desserts!

 

Yield: 10 to 12 servings

Key Lime and Blueberry Pie

Key Lime and Blueberry Pie

Key Lime and Blueberry Pie is my take on a key lime pie with a twist! Key Lime Pie is made easily with fresh limes, egg yolks, and sweetened condensed milk, along with fresh blueberries in the filling and on top. Creamy smooth and delicious!!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Crust:

  • 2 cups crushed Oatmeal cookies (about 10 to 12 cookies)
  • 1 Tbsp. sugar
  • 1/2 cup graham cracker crumbs
  • 6 Tbsp. unsalted butter, melted

For the Filling:

  • 2 egg whites
  • 1 Tbsp. sugar
  • 4 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 3 ounces of lime juice (about 2 limes juiced)
  • 1 Tbsp. of lime zest
  • 1+ 1/2 cup fresh blueberries, and extra for topping

For the Topping:

  • fresh blueberries
  • whipped cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Use a food processor or a mini chopper and pulse to crush cookies into fine crumbs. Combine all crumbs, sugar, and butter in a small bowl.
  3. Use a 9-inch round (spring-form) pan with a removable bottom. Take a measuring cup to press the crumb mixture onto the bottom of the pan and at least 1-inch up the sides.
  4. Place the pan onto a baking sheet and transfer it to the oven.
  5. BAKE crust in the oven for 5 to 8 minutes. Remove and set aside to cool completely.
  6. Scatter one cup of fresh blueberries over the crust. Here you can even add more blueberries to your liking. Set it aside.
  7. In a small bowl, combine egg whites and sugar. Beat on high speed until soft peaks are formed, about 4 to 5 minutes, and set aside.
  8. Next, use a large bowl, and combine egg yolks, condensed milk, lime juice, and zest. Blend or whisk until well blended.
  9. Gently fold in white peaks with a rubber spatula. Slowly fold until well combined. The cream should be light and airy.
  10. Then slowly pour the lime mixture into the pie crust and over the blueberries.
  11. Bake key lime pie for 15 to 20 minutes, or until the top is golden and the center is firm when slightly shaken. Remove from the oven and allow cool for about 10 minutes.
  12. Arrange the remaining blueberries on top. Refrigerate for 2 to 3 hours, or overnight is best.
  13. Just before you serve the pie, remove it from the spring-form pan, and transfer it with the bottom of the pan to a serving dish. Garnish with extra blueberries on the side. Optional: Serve with fresh whipped cream on the side.
  14. Serves 10 to 12
 

That’s it friends!

If you make our delicious key lime and blueberry pie ..let us know and leave a comment and a star rating below.  We’d love to hear from you!

Or snap a photo and hashtag it, and tag us @2sistersrecipes.  It’s fun to see what you cook! 🙂

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Thanks for stopping by!  🙂

 xo Anna and Liz

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4 Comments

  1. out of all the pies I have done and seen I have never heard of combining lime with the blueberries but it sounds and looks fantastic! I can;t wait to tell my grandmother. I know she will probably make it before I can get off the phone with her! LOL!