Print

Easy Coconut Key Lime Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 43 reviews

This Easy Coconut Key Lime Pie combines a buttery graham cracker crust mixed with toasted coconut and macadamia nuts, filled with a tangy key lime and coconut milk custard, topped with a smooth cream cheese whipped cream and toasted coconut. Perfectly balanced flavors and creamy textures make this pie a tropical delight that is simple to prepare and impressively delicious.

Ingredients

Crust

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

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*
  • 1/4 teaspoon kosher salt

Whipped Topping

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

*Use full-fat canned coconut milk such as Aroy D brand, not refrigerated coconut milk meant for drinking.

Instructions

  1. Gather Full-Fat Coconut Milk: Ensure you have full-fat canned coconut milk, preferably the Aroy D brand from an Asian market or aisle, as this is critical for the proper texture and flavor of the filling. Avoid using refrigerated coconut milk intended as a dairy-free drink alternative.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Place a 9-inch metal or glass pie pan on a rimmed baking sheet and set aside for easier transfer in and out of the oven.
  3. Make the Crust: Pulse the graham crackers in a food processor until fine crumbs form. Add shredded coconut and macadamia nuts to the processor and pulse until they become crumbly. Combine the graham cracker crumbs, coconut, macadamia nut crumbs, sugar, and melted butter in a mixing bowl. Mix and press together until the mixture clumps when squeezed.
  4. Bake the Crust: Evenly press the crumb mixture into the prepared pie pan, compacting it tightly on the bottom and sides with a measuring cup or your fingers. Bake in the preheated oven for 12 minutes. Remove and let cool completely.
  5. Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C) to prepare for baking the filling.
  6. Prepare the Filling: In a large bowl, use an electric hand mixer to beat egg yolks, lime zest, sugar, and vanilla extract until pale and fluffy (about 2 minutes). On low speed, beat in sweetened condensed milk, fresh key lime juice, and kosher salt until smooth. Gently beat in the full-fat coconut milk to combine.
  7. Bake the Pie: Pour the filling into the cooled crust. Bake at 325°F for 35-40 minutes, until the edges are set but the center still jiggles slightly. Remove from oven and allow to cool at room temperature for 30 minutes.
  8. Chill the Pie: Refrigerate the pie for at least 4 hours or overnight to fully set and develop flavors.
  9. Make the Whipped Topping: In a medium bowl, beat cream cheese and powdered sugar until smooth using a hand mixer. Gradually add cold heavy cream and beat until medium-stiff peaks form.
  10. Top the Pie: Spread or pipe the whipped topping evenly over the chilled pie. Refrigerate uncovered for 30 minutes to set the topping.
  11. Garnish and Serve: Sprinkle toasted coconut on top before slicing. Serve chilled for best flavor.

Notes

  • Use full-fat canned coconut milk, not refrigerated coconut milk for drinking, for the best creamy texture and flavor.
  • Press the crust firmly in the pan to help it hold together after baking.
  • The pie filling will jiggle slightly in the center when done baking; it will firm up as it cools and chills.
  • For toasted coconut topping, toast unsweetened shredded coconut in a dry skillet over medium heat until golden and fragrant, stirring frequently to avoid burning.
  • Make the pie a day ahead to allow it to chill thoroughly and develop flavors.
  • Using fresh key limes yields the best authentic flavor, but bottled key lime juice can be substituted if necessary.

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