Tropical Coconut Key Lime Pie

🕒 Prep: 20 min
🔥 Cook: 15 min
🍽 Serves: 8
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Craving a slice of paradise? This Tropical Coconut Key Lime Pie combines the tangy zest of key limes with the rich sweetness of coconut, delivering a dessert that's both refreshing and indulgent. Perfect for warm weather gatherings or a sweet escape anytime.

Ingredients for Tropical Coconut Key Lime Pie

Let's break down what you'll need for this pie:

Sweetened shredded coconut: Toasted to enhance its nutty flavor and used in the crust for a tropical twist.

Graham cracker crumbs: Form the base of the crust, providing a sweet and slightly crumbly texture.

Unsalted butter: Acts as the glue for the crust, adding richness without extra salt.

Granulated sugar: Sweetens the crust just enough to complement the tangy filling.

Egg yolks: Give the filling its rich, creamy texture and help it set during baking.

Lime zest and key lime juice: Deliver a punch of citrusy brightness that's iconic in this pie.

Sweetened condensed milk: Thickens and sweetens the filling, balancing the lime's tartness.

Heavy cream: Whipped to a light, airy topping that complements the dense pie.

Powdered sugar and vanilla extract: Sweeten and flavor the whipped cream, adding a subtle, fragrant finish.

Tips & Tricks

  • Use fresh key limes if available—they make a big difference in flavor.
  • Chill your mixing bowl and beaters before whipping the cream; it helps it whip faster and stay firm longer.
  • If you're short on time, the pie can be made a day in advance; just wait to top with whipped cream until right before serving.

Serving Suggestions

This pie shines as a refreshing dessert at a summer cookout, paired with a cool glass of iced tea or a tropical fruit punch. For a fun presentation, serve alongside a scoop of coconut or mango sorbet.

Frequently Asked Questions

Can I use regular lime juice instead of key lime juice?
Yes, but the flavor will be slightly different. Key limes are more aromatic and tart.
How can I store leftovers?
Keep the pie covered in the refrigerator for up to 3 days. The crust may soften slightly over time.
What's the best way to toast coconut?
Spread it evenly on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through.

Tropical Coconut Key Lime Pie Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While that's warming up, spread the sweetened shredded coconut on a baking sheet and toast it for about 5 minutes until it's lightly golden. Keep an eye on it to prevent burning—it can go from golden to gone in seconds! Once it's ready, set it aside to cool.

Now, grab a medium bowl and mix the toasted coconut with graham cracker crumbs, melted butter, and granulated sugar. Stir until everything is well combined. Press this mixture into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Pop the crust in the oven for 10 minutes. Once done, let it cool while you prepare the filling.

In a large bowl, whisk together egg yolks, lime zest, key lime juice, and sweetened condensed milk. Make sure it's smooth and well combined. Pour this limey goodness into the cooled crust and bake for 15 minutes or until the center is just set—it should jiggle slightly.

After baking, let the pie cool to room temperature before placing it in the fridge for at least 3 hours. This cooling time is crucial for it to firm up perfectly.

Before serving, whip up some heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread this fluffy topping over your chilled pie. Feel free to garnish with lime slices or additional toasted coconut for an extra touch.

Why You'll Love This Recipe

  • A delightful blend of tangy and sweet flavors.
  • Features a crunchy, aromatic coconut-graham crust.
  • Simple steps make it accessible for all baking levels.
  • No special equipment needed beyond basic kitchen tools.

Ingredients

1 cup sweetened shredded coconut
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar
4 large egg yolks
2 teaspoons lime zest
2/3 cup key lime juice
1 cup sweetened condensed milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Step-by-step Instructions

1. Preheat oven to 350°F.
2. Toast the shredded coconut on a baking sheet for 5 minutes until lightly golden. Set aside.
3. In a medium bowl, combine toasted coconut, graham cracker crumbs, melted butter, and sugar. Press mixture into a 9-inch pie dish to form the crust.
4. Bake crust for 10 minutes, then remove and cool.
5. In a large bowl, whisk together egg yolks, lime zest, key lime juice, and condensed milk until smooth.
6. Pour lime filling into the cooled crust.
7. Bake for 15 minutes or until the center is set.
8. Cool pie to room temperature, then refrigerate for at least 3 hours.
9. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. Spread whipped cream over chilled pie and garnish with lime slices or additional toasted coconut if desired.

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