Coconut Crusted Key Lime Pie Recipe

Name: Coconut Crusted Key Lime Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 1 tablespoon sugar; 2 1/4 cups unsweetened flaked coconut; 5 tablespoons unsalted butter, cold, cut into pea sized bits; 1 large egg, mixed with; 1 cup ice water; 2 large egg whites; 1 cup confectioners' sugar; 1 teaspoon vanilla extract; Key Lime filling; 4 egg yolks; 14 ounces sweetened condensed milk; 2 key limes, zest of; 1/2 cup key lime juice

Servings: persons

3/4 cup flour
1 tablespoon sugar
2 1/4 cups unsweetened flaked coconut
5 tablespoons unsalted butter, cold, cut into pea sized bits
1 large egg, mixed with
1 cup ice water
2 large egg whites
1 cup confectioners' sugar
1 teaspoon vanilla extract
Key Lime filling
4 egg yolks
14 ounces sweetened condensed milk
2 key limes, zest of
1/2 cup key lime juice

1
Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
2
Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
3
Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3/4 cup flour, 1 tablespoon sugar, 2 1/4 cups unsweetened flaked coconut, 5 tablespoons unsalted butter, cold, cut into pea sized bits, and more.

Yes, Coconut Crusted Key Lime Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut Crusted Key Lime Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions