Coconut Key Lime Pie
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.
Equipment
- 1 9 inch pie or tart pan
- 1 hand or stand mixer for the whipped cream
Ingredients
- 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
Instructions
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).
Notes
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.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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