• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Cake & Pie Recipes » Orange Key Lime Pie Recipe

    Orange Key Lime Pie Recipe

    Feb 12, 2013 · by Valentina · 4 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Orange Key Lime Pie is made with a delectable cardamom crust and Seville oranges. The tangy, sour flavor of the oranges, blended with tart Key Limes, is balanced beautifully with the rich and creamy sweetness of the other ingredients in this outstanding pie. Seville Orange-Key Lime Pie with Cardamom Crust in a light blue pie plate with one slice on a floral plate and a couple of the oranges cut in half.

    Seville Oranges, another delicious winter citrus.

    They're highlighted in this amazing Orange Key Lime Pie recipe.

    Seville Orange-Key Lime Pie with Cardamom Crust with one slice removed in a light blue pie plate

    This idea for this Orange Key Lime Pie was born when Melissa's Produce sent me Seville Oranges for recipe testing.

    I had never tasted them before and was surprised at their unexpected flavor.  It was almost more like biting into a lemon than an orange.

    What are Seville Oranges?

    • First cultivated in Seville, Spain, in the 12 century, these oranges are a cross between a Pomelo and a Mandarin.
    • Seville oranges have a tangy, sour and bitter flavor -- and, a strong orange flavor still comes through.
    • Since they are quite sour and bitter, they are rarely, if ever, eaten on their own -- they are an orange that is primarily used for cooking. Seville orange recipes can be spectacular.
    • These super juicy oranges have a very deep, dark orange skin, which is gorgeous, and the inside of the fruit is a lighter color.
    • Seville oranges typically have many more seeds than other oranges.

    zested limes and half of a Seville orange with measuring spoons and zester for Seville Orange-Key Lime Pie with Cardamom Crust

    How to use Seville Oranges

    • The juice and rind can be used for both sweet and savory baking and cooking.
    • The possibilities for Seville orange recipes are countless, and they are especially known for their use in marmalade.
    • These oranges can be used for juices, syrups, cocktails, vinaigrettes, marinades and sauces.
    • As with most citrus fruits, the zest can be used to flavor sugars and salts.

    And of course they were used as a main ingredient in this Orange Key Lime Pie with Cardamom Crust.

    Seville Orange Key Lime Pie

    When I learned that Seville Oranges are most prized for making orange marmalade, I realized they might work perfectly in a pie -- a wonderful orange flavor, not too sweet, and on the bitter side.

    I thought they would work similarly to Key Limes when added to creamy, rich ingredients.

    So I decided to blend these two citruses for this divine dessert.

    Seville Orange-Key Lime Pie with Cardamom Crust in a light blue pie plate with one slice on a floral plate and a couple of the oranges cut in half

    The cardamom crust gives the tangy and sweet pie just the right amount of crunch and warmth from the spice.

    Recipe Tips and Substitutions

    • This pie is best served at room temperature or slightly chilled.
    • Save your egg whites for an omelette or soufflé!
    • And a final note -- yes, if you can't get your hands of Seville oranges or Key limes, great. If not, this pie should will still be great with other orange and lime varieties.

    More citrus pie and Seville orange recipes:

    • Citrus Ginger Pie Recipe
    • Seville Orange Marmalade
    • Seville Orange French Toast
    • Avocado Crab Salad with Seville Oranges

    I hope you enjoy this Seville Orange Key Lime Pie as much as I do!

    This is not a sponsored post.  All opinions are my own.

    orange key lime pie in a light blue pie plate

    Orange-Key Lime Pie

    Valentina K. Wein
    The tangy, sour flavor of the Seville oranges, blended with tart Key Limes, is balanced beautifully with the rich and creamy sweetness of the other ingredients in this outstanding pie.
    Print
    Prep Time 30 mins
    Cook Time 40 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 426 kcal

    Ingredients
     
     

    For the crust:

    • 14 whole graham crackers
    • ½ cup unsalted butter, melted
    • ⅓ cup granulated sugar
    • 1½ teaspoons ground cardamom

    For the filling:

    • 10 egg yolks
    • 2 (14-ounce) cans sweetened condensed milk
    • 1 tablespoon Seville orange zest, divided
    • ½ cup freshly squeezed Seville Orange juice (from about 4 oranges)
    • 1 teaspoon Key Lime zest
    • ⅓ cup freshly squeezed Key Lime juice (from about 10 limes)
    • 2 extra Key limes for garnish

    Instructions
     

    • Adjust an oven rack so that it's in the center of your oven. Then preheat the oven to 350°F.

    For the crust

    • Add the graham crackers to a food processor fitted with the blade attachment and blend until they are finely ground.
    • Add the melted butter, sugar and cardamom -- blend just to combine.
    • Pour the graham cracker mixture into a 10-inch pie plate. Use your fingers to gently press it down evenly on the bottom and edges, to form the crust. Set aside.

    For the filling

    • In a large mixing bowl, whisk the egg yolks with the condensed milk -- mix only until it's a smooth consistency.
    • Add about 2 teaspoons of the orange zest, orange juice, lime zest and lime juice.  Mix just to blend.
    • Place the pie plate with the prepared crust on a baking sheet. Then pour the filling into the crust.
    • Bake in the preheated 350°F oven until the pie filling is set, 35 to 40 minutes. (If the edges of the crust are becoming too brown before the pie is set, place a large piece of foil over it for the remaining baking time -- don't wrap it, simply lay it on top gently.)
    • While the pie is baking, cut the remaining 2 limes into thin slices, and then cut those in half. Set aside.
    • When the pie is done, let it cool to room temperature and then garnish with the remaining orange zest and the lime slices.

    Notes

    This pie is best served at room temperature or slightly chilled.
    Save your egg whites for an omelette or soufflé!
    And a final note -- yes, if you can't get your hands of Seville oranges or Key limes, great.  If not, this pie should will still be great with other orange and lime varieties.
    Calorie count is only an estimate.
    Keywords citrus desserts for a party, citrus pies and tarts
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

    Save</span

    More Cake & Pie Recipes

    • Passion Fruit Cheesecake (No-Bake)
    • Pumpkin Coffee Cake with Streusel and Caramel
    • No-Bake Nutella Pie with Hazelnut Praline
    • Banana Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Geez Louise!

      February 13, 2013 at 3:03 am

      my mouth honestly watered when I read the description... WOW ~ that is a lot of flavor. I always choose curd over chocolate.

      Reply
    2. Jeanne @JollyTomato

      February 13, 2013 at 6:00 am

      WOW - this sounds amazing! My older son's favorite pie is key lime - I'm going to have to show him this because I know he's going to flip over it. Can't wait to try it!

      Reply
    3. Colette @ JFF!

      February 13, 2013 at 8:11 pm

      Hello!?
      Young lady!
      Where's my slice?

      Reply
    4. Caroline

      February 16, 2013 at 6:15 pm

      These are some of my favorite flavors all rolled into one beautiful pie! What a great combination! I'm going to print this out now and make it! Love your site!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved