Key Lime Coconut Pie

A tropical twist on the classic Key Lime Pie, featuring creamy coconut and a zesty lime punch that makes for an unforgettable island-inspired dessert. Perfect for summer gatherings and sure to delight any citrus lover. This recipe is easy to make and showcases the vibrant flavors of coconut and lime effortlessly.

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 8

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup shredded coconut

1/3 cup white sugar

1/2 cup unsalted butter, melted

1 can (14 oz) sweetened condensed milk

1/2 cup key lime juice

1 tablespoon key lime zest

3 large egg yolks

1/2 cup heavy cream, chilled

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

1/4 cup toasted coconut flakes for garnish

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a bowl, combine graham cracker crumbs, shredded coconut, and white sugar.

3. Stir in melted butter until the mixture resembles wet sand.

4. Press the crust mixture into a 9-inch pie pan evenly across the bottom and up the sides.

5. Bake the crust for 10 minutes, then remove from oven and let cool.

6. In a separate bowl, whisk together sweetened condensed milk, key lime juice, key lime zest, and egg yolks until smooth.

7. Pour the filling into the cooled crust and spread evenly.

8. Bake for 15 minutes until the filling is set but still slightly jiggly.

9. Cool to room temperature, then refrigerate for at least 2 hours.

10. Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

11. Spread whipped cream over chilled pie and garnish with toasted coconut flakes.

12. Slice and serve chilled for refreshing flavor.

Storage

Store the pie covered in the refrigerator for up to 4 days.

Reheating

Reheat slices gently in the microwave for 10-15 seconds or enjoy chilled.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.