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Coconut Key Lime Pie Recipe

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4 from 44 reviews

This luscious Coconut Key Lime Pie combines a crunchy graham cracker and macadamia nut crust with a tangy, creamy key lime filling enriched with full-fat coconut milk. Topped with a fluffy cream cheese whipped topping and toasted coconut, it’s a tropical dessert perfect for warm weather or any time you crave a refreshing, indulgent treat.

Ingredients

Crust

  • 1 cup graham cracker crumbs (about 9 graham crackers)
  • 4 tablespoons salted butter, melted
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup dry roasted, unsalted macadamia nuts
  • 1/4 cup granulated sugar

Filling

  • 6 egg yolks
  • 1 tablespoon key lime zest
  • 2 teaspoons vanilla extract
  • 1/4 cup granulated sugar
  • 14 oz can sweetened condensed milk (e.g., Eagle Brand)
  • 1/2 cup fresh key lime juice (about 14 key limes)
  • 1 cup full-fat canned coconut milk (preferably Aroy D brand)
  • 1/4 teaspoon kosher salt

Whipped Topping

  • 4 oz cream cheese, room temperature
  • 3 tablespoons powdered sugar
  • 2 cups heavy cream, cold

Garnish

  • Toasted coconut (for topping)

Instructions

  1. Prepare the crust: Preheat the oven to 350°F and place a 9-inch metal or glass pie pan on a rimmed baking sheet. Pulse the graham crackers in a food processor until finely ground, then transfer to a mixing bowl. Pulse shredded coconut and macadamia nuts in the food processor until crumbly and add to the graham cracker crumbs. Mix in sugar and melted butter until a sandy mixture that clumps when pressed together forms.
  2. Bake the crust: Press the crumb mixture firmly into the bottom and sides of the prepared pie pan using a small measuring cup for even compaction. Bake for 12 minutes, then remove and let cool.
  3. Reduce oven temperature: Lower oven temperature to 325°F to prepare for baking the filling.
  4. Make the filling: In a large bowl, beat egg yolks, key lime zest, sugar, and vanilla extract with an electric hand mixer until pale and fluffy, about 2 minutes. Gradually beat in sweetened condensed milk, fresh key lime juice, and salt on low speed until very smooth. Carefully fold in the full-fat coconut milk at low speed.
  5. Bake the pie: Pour the filling into the cooled crust and bake for 35-40 minutes. The edges should be set while the center jiggles slightly. Remove and cool on the counter for 30 minutes, then refrigerate the pie for at least 4 hours or overnight to set fully.
  6. Prepare whipped topping: In a medium bowl, beat cream cheese and powdered sugar with a hand mixer until smooth. Slowly add cold heavy cream and continue beating until medium-stiff peaks form.
  7. Finish the pie: Spread or pipe the whipped topping evenly over the chilled pie. Refrigerate uncovered for 30 minutes to set the topping, then garnish with toasted coconut before serving.

Notes

  • Use full-fat canned coconut milk (such as Aroy D) for the best texture and flavor in the filling; avoid refrigerated drinking coconut milk.
  • Press the crust mixture tightly into the pan to prevent crumbling after baking.
  • Be careful not to overbake the pie filling; it should jiggle slightly in the center when done.
  • Refrigerate the pie overnight if possible to ensure it sets properly and the flavors meld.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 325°F, stirring occasionally, until golden brown and fragrant.

Find it online: https://recipethrive.com/coconut-key-lime-pie-recipe/