This easy to make coconut key lime pie, uses regular Persian limes to bring that tropical flavor right to your taste buds. The addition of coconut in the whipped topping and toasted coconut flakes, brings this pie to the next level.
If you are like me and live nowhere near where key limes are sold, then this recipe is for you. It uses Persian limes, the usual kind sold at supermarkets to give it that tart flavor. Obviously, if you have access to key limes, then send me some immediately and then proceed to the recipe.
The crust is a breeze to make. No fancy pie doughs here. Just a buttery graham cracker crust that comes together in one bowl. Bonus- you get to use your hands to mix it all together (no pressure). Need some other tropical inspiration? Try my Easy Mango Banana Smoothie.
This recipe uses a handful of basic ingredients that are easy to find in any grocery store.
- Egg yolks
- Sweetened condensed milk
- Heavy cream
- Confectioner's sugar
- Coconut extract
- Flaked coconut
- Graham crackers
See recipe card for quantities.
Feel free to play with the flavors a bit
- Lemons - Try swapping out the limes for lemons, for a delicious lemon pie.
- Cinnamon - Try adding a hint of cinnamon to the graham cracker crust.
- Vanilla - Not in the mood for coconut? Just swap out the coconut extract for classic vanilla extract.
You don't need any fancy equipment for this recipe. This pie easily comes together with a whisk, a few bowls and a hand mixer. If you have a citrus juicer, that's a plus- but you can squeeze the limes with your hands to extract the juice.
Store in the fridge covered with plastic wrap or aluminum foil. It will keep in the fridge for up to 3 days. To Freeze: Wrap well in layers of plastic wrap and freeze for up to 3 months.
Don't skip on chilling the pie in the fridge before adding the topping. This coconut key lime pie will continue to set while being cooled, and you don't want to mess with the consistency. Happy baking!
Coconut Key Lime Pie
- 1 9 inch pie or tart pan
- 1 hand or stand mixer for the whipped cream
- 1¾ cup graham crackers crumbs
- 6 tablespoon unsalted butter, melted
- ½ teaspoon kosher or sea salt
- 4 large egg yolks
- 1 14 oz can of sweetened condensed milk
- ½ cup freshly squeezed lime juice About 3-4 limes, additional is using for serving
- 1 cup heavy cream chilled
- 3 tablespoon confectioner's sugar
- ½ teaspoon coconut extract
- ½ cup sweetened or unsweetened coconut flakes
For the crust
- Preheat the oven to 350°.
- In a large bowl, combine the graham cracker crumbs, melted butter, and salt. Stir to combine. The mixture should come together when pressed.
- In a 9-inch pie pan, press the mixture firmly and evenly, bringing the crumbs up the sides. You can use your hands or the bottom of a measuring cup to pack the crust as you work it into the pan.
- Bake the crust for 8-10 minutes until lightly golden and crust is set. Allow to cool slightly.
For the filling
- In a medium bowl, vigorously whisk the egg yolks until slightly thickened. Alternately, if you have a hand mixer, feel free to use it. 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.
- Place the pan on a baking sheet (to prevent any spillage) and bake for 20 minutes. The filling will be partially set (slight wiggle to the center). Cool to room temperature and refrigerate until the filling is completely set- at least 5 hours or up to 24 hours.
- While the pie is baking, toast the coconut.
For the toasted coconut
- Set a small pan over medium heat. Add the coconut flakes to the pan and cook, stirring frequently until the flakes are mostly golden brown (about 5 minutes). If using sweetened coconut flakes, these tend to brown quicker so keep an eye on them. Set aside.
For the whipped topping
- In a large bowl, add the cold heavy cream. Using a hand mixer, beat on high speed until soft peaks form. Once formed, add the confectioner's sugar and coconut extract. Continue to beat on high 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 wedges (if using).