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.

Prep Time 5 30

Cook Time 20

Total Time 5 50

Equipment

1 9 inch pie or tart pan
1 hand or stand mixer for the whipped cream, optional

Ingredients

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.
1¾ cup plain graham crackers crumbs, 6 tablespoon unsalted butter, melted, ¼ teaspoon Kosher or fine sea salt
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.
4 large egg yolks, 1 14 oz can of sweetened condensed milk, ½ cup freshly squeezed lime juice (key limes or regular)
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.
⅓ cup sweetened or unsweetened coconut flakes

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.
1 cup heavy cream (whipping cream), 3 tablespoon confectioner's (powdered) sugar, ½ teaspoon coconut extract

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).
lime zest for decorating, optional

Notes

If crushing graham crackers by hand, place them in a sealed Ziploc bag and gently smash them with a rolling pin (or another heavy object) to get them to a fine crumb consistency.
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. 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 an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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