Key Lime Coconut Pie is a delightful twist on the classic key lime pie, combining the tangy, refreshing flavor of key limes with the sweet, tropical notes of coconut. Perfect for summer gatherings or when you want a taste of sunshine, this pie is both simple and standout.
Graham cracker crumbs form the base of our crust, providing a slightly sweet and crisp foundation. Shredded coconut adds texture and a hint of tropical flavor. Mixing in white sugar enhances sweetness and helps bind the crust. Unsalted butter is used to bring everything together, ensuring our crust is rich and flavorful.
For the filling, sweetened condensed milk gives a creamy, luscious texture and sweetness that complements the tart key lime juice. A touch of key lime zest intensifies the lime flavor, while egg yolks add richness and help the filling set. Heavy cream, when whipped with powdered sugar and a hint of vanilla extract, creates a light, fluffy topping. Finally, toasted coconut flakes make for a delicious and eye-catching garnish.
This pie is best served chilled, making it a perfect ending to a barbecue or a light summer meal. Pair it with a scoop of vanilla ice cream for extra indulgence or enjoy it with a refreshing iced tea or a citrusy cocktail to complement the lime flavor.
First, preheat your oven to 350°F (175°C) to prepare for baking. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, and white sugar. Stir these dry ingredients together to ensure an even mix. Next, pour in the melted butter and stir until the mixture looks like wet sand — this is your crust.
Press this crust mixture firmly into a 9-inch pie pan, making sure it's even across the bottom and up the sides. Pop it in the oven and bake for 10 minutes. Once done, remove the crust and let it cool on a wire rack while you prepare the filling.
In a separate bowl, whisk together the sweetened condensed milk, key lime juice, key lime zest, and egg yolks. Whisk until you have a smooth, well-blended mixture. Pour this filling into your cooled crust, spreading it evenly. Return the pie to the oven and bake for another 15 minutes, just until the filling is set but still has a slight jiggle in the center.
Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours to fully set. While it chills, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Once the pie is thoroughly chilled, spread the whipped cream over the top and sprinkle with toasted coconut flakes for a touch of crunch and flavor.
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