Key Lime-Coconut Pie Recipe

Name: Key Lime-Coconut Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 large egg yolks; 2 teaspoons grated Key lime zest; 1 (14-ounce) can sweetened condensed milk; 1/4 cup plus 2 tablespoons fresh Key lime juice; 1/4 teaspoon pure vanilla extract; 8 whole graham crackers, broken into pieces; 1/4 cup sweetened coconut; 2 tablespoons light brown sugar; 6 tablespoons unsalted butter, melted; 1 1/2 cups very cold whipping cream; 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez); 2 heaping tablespoons confectioners' sugar; 1 vanilla bean, seeds scraped; 1/2 cup sweetened coconut, lightly toasted, for garnish

Servings: persons

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish

1
For the pie: Preheat the oven to 325 degrees F.
2
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes.
3
Cover and set aside at room temperature for 20 minutes.
4
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs.
5
Add the butter and process until the mixture just comes together.
6
Pat onto the bottom and sides of a 9-inch glass pie plate.
7
Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
8
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes.
9
Remove and let cool to room temperature, about 1 hour.
10
Cover the surface and refrigerate until chilled and set, about 3 hours.
11
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
12
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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: 4 large egg yolks, 2 teaspoons grated Key lime zest, 1 (14-ounce) can sweetened condensed milk, 1/4 cup plus 2 tablespoons fresh Key lime juice, and more.

Yes, Key Lime-Coconut 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.

Key Lime-Coconut Pie

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