Strawberry Basil Key Lime Pie Recipe (2024)

I used a store-bough 9" graham cracker crust so this came together quickly. About one lb of limes made one cup of juice. I used regular limes and added zest from two of them. The flavor is fantastic. I regularly cut at least 20% of the sugar from most recipes. I added the full can of condensed milk and pie was refreshingly tart. Baking pie for 20 wasn't enough as pie was still very loose after an overnight chill. Definitely look for bubbles - like on pancakes - before taking out of the oven.

You can buy Carnation Vegan Condensed Milk Alternative

Yes. Alternatively, in classic key lime pies there is no baking involved, just acidity interacting with pasteurized eggs.

Made this pie 2x in 1 week. Easy crust & filling. Family loved it! Only changes I made were to blend basil in Cuisinart, and subbing about 1/3 of graham crackers out for ginger snaps. Used organic Mexican/Brazilian lime juice. Wonder what caused probs for people: Did they use sweetened condensed milk, or fail to let pie sit 5 mins before baking, or fail to make certain they could see very tiny bubbles in pie filing before removing from oven, or not cool to room temp and then refrigerate 6 hours?

The pie filling was too much for a 9" pie and the baked basil+egg yolk flavor was just a big no-no to me...and I LOVE basil. The pie also took much longer to bake. I would not make this again. It felt terrible to throw away the pie after spending almost an hour to juice my home grown key limes to get 1 cup juice.

The flavor and color of this pie was amazing. I cooked it for an extra seven minutes and it still didn’t set enough, so I might either cook it longer, or try to do some thing else to ensure some more firmness.

I used regular limes and about 1/2 the basil and it was delicious. Just don’t pour all the liquid into the pie pan if it won’t fit. This may be why it didn’t set right or needed more cooking. Also ovens are different so use your judgement when it’s set sufficiently.

The flavors were amazing, but the bake time is definitely not right. I let mine go for 10 extra minutes, and it still wasn't set up right.I'll make it again, for sure, but will bake for more like 30-25 minutes.

This was a total fail. Color was like baby poop and was totally runny after 6 hours of refrigeration. Tasted ok but very strong basil and lime combo and texture was just too liquid. Something really off in this recipe.’

Don’t be put off by all the negative comments and give it a try! We liked it as is. Very unique dessert! Used regular limes instead of Key limes and it was sour. Would be good with some whipped cream on top. It did take us about 28 minutes in the oven and we cooled to room temp afterward. It was a little loose but fine.

The original recipe from which this is adapted calls for 1 cup of basil, not 2, and 2 cans of sweetened condensed milk, not one. I made it both ways, and this adaptation is “interesting,” as one reviewer noted, but the original is delicious and has a much better texture. If you desire a thicker, creamier pie with a less overpowering basil flavor, stick with Ms. Broussard’s original recipe - you won’t be sorry!

Maybe crafting a recipe after a night of drinking vodka isn’t such a good idea. Fortunately we only had less than half of the basil specified in our garden. 2 cups would have been overpowering. I agree that there wasn’t enough filling and even though I baked the pie at least ten minutes more than specified I never saw the little bubbles. The result was just OK but even after a night in the fridge I felt that it was less firm than it should have been. Draw your own conclusions.

We are fans of Key Lime Pie Bars (NYT), so I gave this a try, and used less basil after reading some other notes. I will stick with the Key Lime Pie Bars in the future, and leave the basil for the pesto.

Came out of oven a little jello like but continued to cook as it cooled down before putting in fridge. Turned up great. Next time would cut basil down to 1.5 cup and make it more subtle after taste.

Once I got the basil puréed in the blender, I couldn’t resist just throwing the rest of the ingredients in and mixing all the rest that way. Came out great! So many effusive compliments—Please pass them on to the Justice of the Pies! Thank you!

Friends, this was awful. I, too, had to bake quite a bit longer than the instructions, but that's OK, I didn't mind. What I DID mind was the taste. It tasted like pesto on top of what would have been an otherwise lovely graham cracker crust. Maybe I'll try it with just 5% of the basil the recipe calls for. Or none at all and just go with a classic key lime pie flavor.

irredeemably bad. has the color of cannabutter and tastes like sour pesto. file this away with guacamole and peas.

Tasted great but I think the recipe needs some adjustments. I only used about 30g of basil instead of the 54g called for. Still a lot of basil! The pie was plenty basil-y. I'd probably use 20g next time. Second, even though I cooked it an extra 10 minutes, the filling didn't quite hold together the way it should in a key lime pie. I suspect the olive oil was responsible for this as you could see it bleeding out of the filling after setting.

The pie filling was too much for a 9" pie and the baked basil+egg yolk flavor was just a big no-no to me...and I LOVE basil. The pie also took much longer to bake. I would not make this again. It felt terrible to throw away the pie after spending almost an hour to juice my home grown key limes to get 1 cup juice.

This is a wildly flavorful pie! Followed directions exactly, except for the bake time, as it took about 9 more minutes for the little bubbles to appear on the surface. I will be making this right after the first batch of pesto next summer. But I'll make it again this fall with my last cutting of basil. This could be a jolly rancher flavor. Cheers basil lovers!