Tropical Twist Key Lime Pie

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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If you’re looking to bring a little sunshine into your dessert routine, this Tropical Twist Key Lime Pie is your ticket to paradise. By marrying the classic tang of key lime with a hint of coconut and pineapple, this pie offers a refreshing escape from the ordinary. Perfect for summer gatherings or when you just need a quick tropical getaway, this pie is destined to be a crowd favorite.

Ingredients for Tropical Twist Key Lime Pie

The foundation of this pie is the graham cracker crumbs, which provide a classic, slightly sweet base holding everything together. Adding shredded coconut gives the crust a subtle tropical flavor, making each bite a bit more special. The melted butter binds the crumbs and coconut, while the sugar sweetens the crust just enough.

The filling begins with sweetened condensed milk, which offers richness and sweetness, perfectly complementing the tartness of key lime juice. The egg yolks lend creaminess and help set the filling. A twist in this recipe is the crushed pineapple, adding a gentle burst of flavor and texture, while lime zest enhances the citrus notes.

Tips & Tricks

  • For easier pressing of the crust, use the bottom of a measuring cup to evenly distribute and compact the crumbs.
  • If you don't have key limes, regular limes can be substituted, though the flavor will be slightly less intense.
  • Chilling the pie longer than 3 hours can improve the texture, making it easier to cut clean slices.

Serving Suggestions

This pie shines when served chilled, making it a refreshing end to a hearty meal. Pair it with a light tropical cocktail, like a piña colada, to enhance those island vibes. For a festive touch, garnish with thin lime slices or a sprinkle of toasted coconut.

Frequently Asked Questions

Can I use bottled lime juice?
Yes, but fresh lime juice will give you the best flavor. If using bottled, ensure it’s 100% key lime juice for authenticity.
Is there a substitute for sweetened condensed milk?
Unfortunately, for this recipe, sweetened condensed milk is essential for the right texture and sweetness.
How long does this pie keep?
The pie can be stored in the refrigerator for up to 3 days. Just cover it with plastic wrap or foil to keep it fresh.

Tropical Twist Key Lime Pie Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). This ensures a nice, even cook for the crust. In a medium bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix them until they resemble wet sand—this means everything is nicely combined. Press this mixture evenly into a 9-inch pie pan, making sure to build up the sides to hold the filling later.

Pop the crust into the oven for 10 minutes. This short bake helps it firm up and develop a lovely golden color. Once done, take it out and let it cool while you prepare the filling.

In a large bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, crushed pineapple, and lime zest. You’re aiming for a smooth mixture here, which will ensure a consistent texture in your pie. Pour the filling into the cooled crust, spreading it evenly.

Return the pie to the oven for about 15 minutes. You’ll know it’s ready when the filling is set but still has a slight jiggle in the center—think of it like a gentle wobble. Once baked, let the pie cool to room temperature before transferring it to the fridge. It needs at least 3 hours to really firm up.

Before serving, top with whipped cream. It adds a light, airy finish, balancing the pie’s richness perfectly.

Why You'll Love This Recipe

  • Tropical flavors that whisk you away to a beachside retreat.
  • Quick and straightforward, with less than 30 minutes of hands-on time.
  • A delightful combination of tart and sweet that satisfies every palate.
  • Perfect balance of creamy filling and crispy crust.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup shredded coconut
1/3 cup melted butter
1/4 cup granulated sugar
1 can (14 oz) sweetened condensed milk
4 large egg yolks
1/2 cup key lime juice
1/4 cup crushed pineapple, drained
1 teaspoon lime zest
Whipped cream for topping

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined.
3. Press the mixture into the bottom and sides of a 9-inch pie pan to form the crust.
4. Bake the crust for 10 minutes, then remove from oven and let it cool.
5. In a large bowl, whisk together sweetened condensed milk, egg yolks, key lime juice, crushed pineapple, and lime zest until smooth.
6. Pour the filling into the cooled crust.
7. Bake the pie for 15 minutes until the filling is set, but still slightly jiggly in the center.
8. Allow the pie to cool to room temperature, then refrigerate for at least 3 hours before serving.
9. Top with whipped cream before serving.

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