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–+ servings

Coconut Key Lime Pie

A refreshing dessert that combines the tangy flavor of key limes with creamy coconut for a tropical twist on a classic pie.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
For the Filling
  • 1 can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1 cup shredded coconut sweetened
  • 4 large egg yolks
For the Topping
  • 1 cup heavy whipping cream chilled
  • 2 tablespoons powdered sugar
  • 1/4 cup shredded coconut toasted for garnish

Method
 

Prepare the Base
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
  4. Bake the crust in the preheated oven for 10 minutes. Remove and let cool.
Make the Filling
  1. In a large bowl, whisk together sweetened condensed milk, key lime juice, shredded coconut, and egg yolks until smooth.
  2. Pour the filling into the cooled pie crust.
  3. Bake the pie for 15-20 minutes, until the filling is set. Remove from oven and let cool to room temperature.
Prepare the Topping
  1. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.
  2. Add powdered sugar and continue to whip until stiff peaks form.
  3. Spread the whipped cream over the cooled pie filling.
  4. Garnish with toasted shredded coconut on top.
Chill and Serve
  1. Refrigerate the pie for at least 2 hours to set completely.
  2. Slice and serve chilled, enjoying the tropical flavors!

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 150mgFiber: 2gSugar: 20g

Notes

For best results, use fresh key limes if available. Toasting the coconut adds extra flavor and crunch.

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