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Basil Key Lime Pie with Berry Coulis

Recipe By: Patricia Lapiezo
Year Submitted: 2015
Winner First Place


9 whole graham crackers, finely ground
3 Tbsp. granulated sugar
5 Tbsp. melted butter

6 egg yolks
1 14-oz can sweetened condensed milk
½ cup key lime juice
½ cup heavy cream
1 Tbsp. finely chopped fresh basil

Key Lime Curd
2 whole eggs and 2 egg yolks
½ c. unsalted butter, cut into small pieces
½ cup granulated sugar
3 oz. key lime juice
Pinch of salt
Pinch of salt
1 tsp. finely grated lime peel
Chopped basil

Berry Coulis
4 oz. fresh strawberries
4 oz. blueberries
4 oz. fresh raspberries
3 Tbsp. granulated sugar
4 oz. fresh blueberries
2 tsp. lemon juice


Preheat oven to 350 degrees. Combine the graham cracker crumbs, sugar and butter and press into a 9-inch pie pan. Bake for 10 minutes. Remove from oven and cool completely.


Beat the egg yolks in a bowl with condensed milk and cream. Gradually whisk in the lime juice to thicken the custard. Fold in basil. Pour into prepared crust and bake 15 minutes. Cool to room temperature and prepare lime curd.

Key Lime Curd
In a large saucepan, beat the yolks and sugar together until well blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce. Do not bring to a boil. When thickened, pour at once into a strainer. Discard residue. Poor over prepared pie filling and sprinkle with chopped fresh basil. Refrigerate overnight to set.

Berry Coulis
In a medium saucepan, combine the above ingredients until berries become soft. Place in blender and puree until smooth. Decorate edge of pie with sweetened whipped cream, if desired and serve with berry coulis.

Pat Lapiezo, Category €“ Key Lime