Key Lime Pie with Coconut Crust

This Key Lime Pie with Coconut Crust features a buttery, toasted coconut crust filled with tangy, silky key lime custard and topped with fluffy whipped cream.

The tropical coconut pairs beautifully with bright citrus, creating a refreshing, creamy dessert that’s perfect for summer gatherings, celebrations, or whenever you crave a taste of paradise.

Why You’ll Love This recipe

You’ll love this Key Lime Pie with Coconut Crust because it elevates the classic dessert with a fragrant, crunchy coconut base that adds wonderful texture and flavor. The filling is perfectly balanced — creamy, tart, and sweet — with that signature key lime zing.

It looks impressive yet is surprisingly easy to make. This pie brings sunny tropical vibes to any table and is always a showstopper at potlucks, barbecues, or family dinners. The combination of coconut and lime feels both nostalgic and gourmet.

Yield: 8 Serves

Key Lime Pie with Coconut Crust

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Tangy key lime filling in a toasted coconut crust – a tropical twist on classic pie

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 4 hours

Total Time 4 hours 45 minutes

Ingredients

For the Coconut Crust:

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• 2 ½ cups sweetened shredded coconut
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Key Lime Filling:

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• 4 large egg yolks
• 1 can (14 oz) sweetened condensed milk
• ½ cup fresh key lime juice (or regular lime juice)
• 2 teaspoons key lime zest
• Pinch of salt

For Topping:

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• 1 ½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Lime zest and toasted coconut for garnish

Instructions

1. Preheat the oven – Set your oven to 350°F (175°C) and lightly grease a 9-inch pie dish.
2. Make the coconut crust – In a bowl, mix shredded coconut, sugar, and melted butter until the mixture resembles wet sand.
3. Press the crust – Firmly press the coconut mixture into the bottom and up the sides of the pie dish. Use the back of a measuring cup for an even layer.
4. Bake the crust – Bake for 10-12 minutes until golden and fragrant. Let it cool slightly while you prepare the filling.
5. Whisk the filling – In a medium bowl, whisk egg yolks until slightly thickened. Add sweetened condensed milk and whisk until smooth.
6. Add the lime – Stir in fresh lime juice, lime zest, and salt. The mixture will thicken nicely as the acid reacts with the milk.
7. Fill and bake – Pour the filling into the warm coconut crust. Bake for 12-15 minutes until the center is just set but still has a slight wobble.
8. Cool down – Remove from the oven and let the pie cool to room temperature on a wire rack.
9. Chill thoroughly – Refrigerate the pie for at least 4 hours (or overnight) until completely cold and firm.
10. Add the finishing touch – Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe onto the chilled pie. Garnish with extra lime zest and toasted coconut flakes. Slice and serve this bright, creamy dream!

Notes

This pie is naturally gluten-free. For the best flavor, use fresh lime juice rather than bottled. The filling continues to set as it chills.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 299Total Fat 19gSaturated Fat 13gUnsaturated Fat 6gCholesterol 122mgSodium 106mgCarbohydrates 28gFiber 2gSugar 24gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use fresh key lime juice for the brightest flavor (regular limes work too). Don’t overbake the filling — it should still jiggle slightly in the center.

Toast the coconut for the crust to enhance its nutty flavor. Chill the pie thoroughly for clean slices. Whip cream just before serving for the best texture.

Ingredients Notes

Sweetened shredded coconut creates a naturally sweet, gluten-free-friendly crust when mixed with butter. Key limes offer a more aromatic and tart taste than Persian limes, though both are delicious.

Sweetened condensed milk provides creaminess and sweetness without needing extra sugar. Egg yolks help the filling set into a smooth custard. Fresh lime zest intensifies the citrus aroma.

Variations and Substitutions

Make it gluten-free by ensuring your ingredients are certified. Add a layer of passion fruit curd on top for extra tropical flair. Use coconut milk in the filling for deeper coconut flavor.

Try a graham cracker-coconut hybrid crust. For a no-bake version, chill the filling instead of baking. Top with toasted coconut flakes, lime zest, or even mango slices for color and sweetness.

Storage Options

Store the pie covered in the refrigerator for up to 4 days. The crust may soften slightly over time. For longer storage, freeze the pie (without whipped cream topping) for up to 1 month. Thaw overnight in the fridge before serving.

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