This Cherry Key Lime Pie is a twist on classic key lime pie by adding tart freeze dried cherries to give it a cherry limeade flavor.
So this pie pan is so adorable and I love it.
Until I had to figure out how to cut it.
This Cherry Key Lime Pie definitely has some weird angle slices.
But it doesn’t matter as this pie is awesome.
Last week was the hubby’s birthday.
He always gets something made with Strawberry Milk and something key lime usually.
The hubs turned the big 47…prime number birthday are always so boring.
But of course any birthday you have after having a heart attack a little over two years ago makes them seem special!
Hubby’s birthday weekend was similar to how it goes every year since it usually falls around Super Bowl Sunday.
Though for us that means Super Bowl pick up hockey.
Which is far more interesting to me.
We used to then have a party after the skate for his birthday but we no longer have cable TV and our antenna has not been getting any signal lately.
I was more upset to miss Puppy Bowl…but that’s just me.
Made sure to see all the commercials online though…the Groundhog Day one was amazing.
This pie is in honor of Sonic’s cherry limeade.
Which I don’t have a Sonic that near me so I never get one.
They at least exist in the state of Washington now but again, not that close.
When I lived in Arizona I had one all the time.
And tater tots.
Maybe a shake or two. 🙂
You don’t have to brown the butter to make the crust but it really does add something extra to the pie.
Want More Key Lime Recipes?
Mini Key Lime Ice Cream Pies with Raspberry Sorbet Middles
Cherry Key Lime Pie
Ingredients
- Brown Butter Graham Cracker Crust:
- 2 1/4 cups crushed graham cracker crumbs

- 1/3 cup powdered sugar

- 9-10 TBSP browned butter

- 1/8 tsp. salt
- For the Key Lime Pie Filling:
- 1 cup key lime juice, fresh if possible
- 1/2 cup heavy whipping cream
- 2/3 cup Mascarpone cheese, room temperature
- 2 cans (14 ounces each) sweetened condensed milk
- 10 egg yolks
- 1/3 cup freeze dried cherries, crushed to a powder
- Whipped cream for garnish
Instructions
- For the crust:
- In a large bowl add the graham cracker crumbs, powdered sugar, and salt.
- Add 9 TBSP melted butter.
- Mix until combined.
- If it seems like it needs more butter add the remaining TBSP (mine took the full 10 TBSP).
- Pour contents into a deep dish pie and press to form a shell. The crust will go very high up the sides…you want this.
- Bake crust for 15 minutes at 325F.
- For the Key Lime Pie Filling:
- Whisk sweetened condensed milk with the egg yolks.
- Whisk in Mascarpone cheese.
- Stir in whipping cream and lime juice.
- Pour 2/3 of the filling into a prepared graham cracker crust.
- Add the freeze dried cherry powder to the remaining 1/3 of the filling and mix until fully incorporated. Pour on top of the plain key lime filling.
- Bake at 325° for 35-45 minutes. This is far longer than you would bake a traditional key lime pie but due to how thick it is.
- Let cool to room temperature and then put in fridge for 30 minutes.
- Serve with whipped cream.
Kelly-Jane says
Hi!
I was scrolling on amazon, and saw you! Can’t wait for it to come out.
I used to be one of the Daring Bakers and a blogger, followed you every post.
Hope life is good with you and yours, so happy you still have your beautiful pup, she must be a n old lady now. Xx
Peabody says
Yes! My book comes out November 17th! Very excited! Sadly Crazy Cocker Spaniel passed away in 2015…if she was still around today she would have been 20 years old. But we do have seven, yes SEVEN rescue Cavalier King Charles Spaniels and English Toy Spaniels. All special needs. They have their own Instagram account. https://www.instagram.com/mickey_the_senior_cavalier/ They kind of rule our lives. 🙂
Andrea Charles says
Your cherry key lime pie looks so delicious and yummy literally making me drool all over it. Your picture, presentations, explanations, everything is so perfect that I am already your big fan. I am definitely going to try your yummilicious recipe, so wish me luck. I hope it turns out just like yours.
Peabody says
Hope it turned out.
Vicki says
We made this today, it is so delicious. My family decided it was their favorite key lime pie ever! Thanks for all the great recipes!
Peabody says
Oh glad to hear you liked it so much!
Mary says
Thank you for creating this! I bought the heart shaped pie dish impulsively at Williams-Sonoma and searched online for Valentine’s Day pies. I saw your picture comment on their website, and that brought me to find this! It was my first key lime pie ever and it was wonderful! I couldn’t find the cherries, so I used strawberries instead and it was delicious. I otherwise followed your recipe exactly and it was flawless.
Peabody says
Glad you enjoyed it!
Elizabeth says
I was searching for a “cherry key lime pie” and you are the only result. I would never make your recipe as it is overloaded with fat, but I thought about making my traditional key lime pie and adding concentrated cherry juice to the lime juice. It would only replace two tablespoons on the first try. Of course, the pie will not look like key lime, but no one in my family cares about that.
Any thoughts on this?
And, by the way, I make all of my key lime pies (as well as pumpkin and sweet potato) with a ginger crust. Out of this world!
Thanks!
Peabody says
I say give it a go. But also, if you aren’t going to ask for someone’s thoughts, try not to insult their recipe. Just a thought.