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Coconut Key Lime Pie

Coconut Key Lime Pie

This Coconut Key Lime Pie combines creamy lime filling with a crunchy graham cracker crust and coconut topping for a tropical dessert experience.
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Prep Time 5 hours 30 minutes
Cook Time 20 minutes
Cooling Time 5 hours
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 501 kcal

Equipment

  • 9 inch pie or tart pan
  • hand or stand mixer for the whipped cream

Ingredients
  

Crust Ingredients

  • 1.75 cups plain graham crackers crumbs about 13 full graham cracker sheets
  • 6 tablespoons unsalted butter melted
  • 0.25 teaspoons Kosher salt or fine sea salt

Filling Ingredients

  • 4 large egg yolks
  • 1 14 oz can sweetened condensed milk
  • 0.5 cups freshly squeezed lime juice about 3-4 limes

Whipped Topping Ingredients

  • 1 cup heavy cream chilled
  • 3 tablespoons confectioner's sugar
  • 0.5 teaspoons coconut extract

Toasted Coconut Ingredients

  • 0.33 cups sweetened or unsweetened coconut flakes

Garnish

  • lime zest for decorating, optional

Instructions
 

Crust Preparation

  • Preheat the oven to 350℉.
  • In a large bowl, combine the graham cracker crumbs, melted butter, and salt. Stir to combine.
  • In a 9-inch pie pan, press the mixture firmly and evenly, bringing the crumbs up the sides.
  • Bake the crust for 8-10 minutes until lightly golden and crust is set. Allow to cool slightly.

Filling Preparation

  • In a medium bowl, vigorously whisk the egg yolks until slightly thickened.
  • Gently whisk in the condensed milk until combined, then whisk in the lime juice.
  • Add the filling into the cooled crust and spread it evenly.
  • Bake for 20 minutes. Cool to room temperature and refrigerate until set - at least 5 hours.

Toasted Coconut Preparation

  • Set a small pan over medium heat. Add the coconut flakes to the pan and cook, stirring frequently until mostly golden brown.

Whipped Topping Preparation

  • In a large bowl, add the cold heavy cream and beat on high speed until soft peaks form.
  • Add the confectioner's sugar and coconut extract; continue to beat until stiff peaks are formed.

Assembling the Pie

  • Remove the chilled pie from the refrigerator. Swirl the whipped topping over the top.
  • Garnish with toasted coconut and lime zest or wedges if using.

Notes

If crushing graham crackers by hand, place them in a sealed Ziploc bag and gently smash them with a rolling pin. To get a smooth filling, strain your lime juice after juicing to remove any pulp. Store in the fridge covered with plastic wrap or aluminum foil for up to 3 days. To freeze, wrap well in layers of plastic wrap and freeze for up to 3 months.

Nutrition

Serving: 1sliceCalories: 501kcalCarbohydrates: 61.1gProtein: 9.7gFat: 26.3gSaturated Fat: 16gCholesterol: 171mgSodium: 257mgPotassium: 330mgFiber: 1.7gSugar: 49.3gCalcium: 223mgIron: 1mg
Keyword coconut dessert, Coconut Key Lime Pie, key lime pie, tropical pie
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