Key Lime Pie with Strawberry Rhubarb Glaze

Preheat the oven to its highest temperature setting, which is 350 degrees F (or equivalently, 175 degrees C).

Mix the crushed vanilla wafers and softened butter in a bowl until they are fully incorporated, then press the mixture into the bottom and sides of a 10-inch pie dish.

Combine the sweetened condensed milk, Key lime juice, egg yolks, vanilla extract, and Key lime zest in a bowl using an electric mixer until the mixture is smooth; pour this filling into the prepared cookie crust.

Bake the pie in the preheated oven until the center is slightly jiggly, taking about 15 minutes. Allow it to cool for a short period of time, then refrigerate the pie.

Mix the rhubarb, strawberries, sugar, water, and pectin in a saucepan over medium heat, stirring constantly as it comes to a boil. Continue boiling until the rhubarb and berries have broken down, and the mixture has thickened to resemble jam, taking about 20 minutes. Remove from heat; let it cool until lukewarm. As the mixture cools, it will thicken further. Spread this glaze over the pie, and refrigerate until chilled. For optimal texture, allow the pie to chill for at least 8 hours before serving.