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Rich’s “My, Oh My, Citrus Pie!”

Recipe By: John Sunvold
Year Submitted: 2016
Winner First Place


1 1/2 C. Graham Cracker Crumbs
3 T Sugar
5 T Butter, Melted

Key Lime and Lemon:
3/8 c Key Lime Juice
3/8 c Lemon Juice (plus a squirt)
2 whole eggs (pasteurized eggs)
2 cans sweetened condensed milk


Mix crumbs, sugar, and butter together. Press mixture into pie pan. Bake at 375 degrees for 8-10 minutes.

Key Lime and Lemon:
Mix juices and condensed milk together in a bowl. Stir in eggs until combined. Poor into pie crust and bake for 15 minutes. Cool.

Chill in refrigerator.
Top Key Lime/Lemon layer with 1/2-3/4 c. raspberry blueberry preserves (Ikea brand). Chill.
Top with favorite whipped cream/topping. Decorate as desired (possibly top with lime, lemon, zest, berries).