Blackberry Key Lime Pie Recipe: Zesty Summer Dessert Guide

This Blackberry Key Lime Pie is creamy, delightfully tart, and tinted a beautiful purple by fresh blackberries. Quick and simple to make, it balances sweet and tangy flavors for a perfect summer dessert. If you want an easy, impressive pie, this one is worth trying.

I had to make a blackberry version of key lime pie because I love the flavor of blackberries—especially when the seeds aren’t an issue. After seeing several recipes pairing blackberries with lime, I decided to try it myself. The result was a stunning pie: vibrant in color and incredibly appealing.

Even after slicing it, the pie kept its pretty appearance. That didn’t stop me from eating a big piece right away. The filling is silky and rich, with a bright tartness from the lime and a bold blackberry flavor. If you enjoy variations on key lime pie, other fruit-infused versions such as mango key lime pie are also delightful.

If you can’t find fresh key limes, bottled key lime juice works well. I used bottled Nellie & Joe’s Key West Lime Juice for convenience, which you can find at some grocery stores or online. Fresh juice is great when available, but the bottled product is a fine substitute.

Blackberry Key Lime Pie

This blackberry key lime pie is a show-stopping dessert: creamy, tangy, and full of blackberry flavor.

4.45 from 9 votes

Prep Time
15 mins

Cook Time
37 mins

Total Time
52 mins

Course Dessert

Cuisine American

Servings 8 inch pie

Calories 372 kcal

Ingredients

Crust

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons butter, melted

Pie

1 14 oz. can sweetened condensed milk
5 egg yolks
1/2 cup key lime juice
1/2 cup fresh blackberry juice

Instructions

Crust

Preheat the oven to 350°F (175°C).
In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into an 8-inch pie plate to form an even crust.
Bake the crust for 15 minutes. Remove and let cool while you prepare the filling.

Pie

In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, and blackberry juice until smooth. To make blackberry juice, press fresh blackberries through a fine sieve; this typically requires about 1 to 1 1/4 cups of whole berries to yield 1/2 cup juice.
Pour the filling into the cooled graham cracker crust.
Bake at 350°F (175°C) for about 22 minutes, or until the center is set.
Allow the pie to cool, then chill in the refrigerator for at least 3 hours or overnight to fully set.
Slice and serve.

Notes

Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

(Nutrition facts are estimates and not guaranteed to be accurate. Consult a registered dietitian for specific dietary advice.)