Coconut Key Lime Pie

This easy Coconut Key Lime Pie delivers a burst of tropical flavor-no key limes required! Made with everyday Persian limes (or key limes if you have access to them), it's bright, tangy, and perfectly balanced. A cloud of coconut whipped cream and a sprinkle of toasted coconut flakes take this pie to dreamy new heights.

Key limes are known for their bright, tart flavor, but they can be hard to track down depending on where you live. We rarely find them fresh in our area, so we often turn to the more common Persian limes (the standard green ones you'll find at most grocery stores). While the flavor is slightly different-Persian limes are a bit less tart and more mellow-they still work beautifully in this pie.

Of course, if you do have access to fresh key limes… please send us a box immediately, then make the pie!

Our favorite part of this coconut key lime pie is the coconut whipped cream topping. We mean, who doesn't love coconut? It sends us into a state of tropical bliss. And if you're in the mood for more island vibes, you've got to try our pineapple banana smoothie next!

This recipe uses a handful of basic ingredients that are easy to find in any grocery store.

• Limes Key limes if you have access to them. Persian limes are a great substitute, or you can use bottled key lime juice.
• Egg yolks Separate your yolks from the whites. The whites can be saved to make an egg white omelet, or added to scrambled eggs or frittatas.
• Sweetened condensed milk Not to be confused with evaporated milk.
• Heavy cream Or whipping cream. Used to make the coconut whipped topping.
• Confectioner's sugar Also known as powdered sugar, this is what you use to sweeten the coconut topping.
• Coconut extract Gives the coconut whipped cream its tropical flavor.
• Flaked coconut we use unsweetened coconut, as the pie is already sweet.
• Graham crackers Choose plain graham crackers (our go-to brand is Nabisco). You can buy them whole and crush them yourself, or sometimes you can find graham cracker crumbs in the store.
• Butter Unsalted butter for the crust. If using salted butter, omit the salt when making the crust.
• Salt To flavor the graham cracker crust.

See the recipe card for quantities.

Use the guide below to ensure your pie comes out picture-solid every time!

Step 1. In a large bowl, mix the graham cracker crumbs, melted butter, and salt until well combined. Step 2. Add the mixture to a 9-inch pie pan, pressing the crumbs down to cover the bottom and sides of the pan (use your fingers, a spoon, or the flat side of a cup). Bake at 350℉ for about 8 minutes. Allow to cool while you make the filling. Step 3. Whisk the eggs until slightly thickened. Step 4. Whisk in the condensed milk and lime juice until thoroughly mixed.

Step 5. Pour the egg/lime mixture into the pan. Step 6. Bake the pie for 18-22 minutes or until the mixture is set, but has a slight wiggle in the center. Allow to cool to room temperature, then place in the fridge to cool for at least 4 hours before adding the topping. Step 7. While the pie is chilling, toast the coconut. Add coconut to a pan and cook over medium heat, stirring frequently, until golden brown. Remove to cool and set aside. Step 8. Beat the cold whipped cream with a mixer over medium-high heat. When it starts to form soft peaks, add the sugar and coconut extract. Beat until stiff peaks form.

To assemble the pie, remove the chilled pie from the fridge. Add the whipped topping and spread using a spoon or cake level (it can be rustic- no need for perfection). Top with the toasted coconut and fresh lime zest if desired. Serve and enjoy!

Full instructions are located in the recipe card below.

Expert tips

• If crushing graham crackers by hand, place them in a sealed Ziploc bag and gently smash them with a rolling pin (or another heavy object) to get them to a fine crumb consistency.
• To get a smooth filling, strain your lime juice after juicing to remove any pulp.
• Don't skip on chilling the pie in the fridge before adding the topping. This coconut key lime pie will continue to set while being cooled, and you don't want to mess with the consistency.

Swaps

Feel free to play with the flavors to make it your own.

• Lemons Try swapping out the limes for lemons for a good lemon pie.
• Cinnamon Try adding a hint of cinnamon to the graham cracker crust.
• Vanilla Not in the mood for coconut? swap out the coconut extract for classic vanilla extract in the whipped cream, or add a touch to the pie for baking.

Keeping leftovers

Store in the fridge covered with plastic wrap or aluminum foil. It will keep in the fridge for up to 3 days. To Freeze: Wrap well in layers of plastic wrap and freeze for up to 3 months.

Kitchen questions

Can we use bottled lime juice?

Yes! Look for bottled Key Lime Juice (Nellie & Joe's is a popular one).

More summer desserts

If you love summer desserts, then you're in the right spot!

Ingredients

Makes 8

• 1¾ cup plain graham crackers crumbs (about 13 full graham cracker sheets)
• 6 tbsp unsalted butter, melted (if using salted butter, omit the salt in the next step)
• ¼ tsp Kosher or fine sea salt
• 4 large egg yolks
• 1 14 oz can of sweetened condensed milk
• ½ cup freshly squeezed lime juice (key limes or regular) (About 3-4 limes, additional if using for decorating/serving)
• 1 cup heavy cream (whipping cream) (chilled)
• 3 tbsp confectioner's (powdered) sugar
• ½ tsp coconut extract
• ⅓ cup sweetened or unsweetened coconut flakes
• lime zest for decorating, optional

Equipment

• 9 inch pie or tart pan
• hand or stand mixer

Method

For the crust

1. Preheat the oven to 350℉.

2. In a large bowl, combine the graham cracker crumbs, melted butter, and salt. Stir to combine. The mixture should come together when pressed.

3. In a 9-inch pie pan, press the mixture firmly and evenly, bringing the crumbs up the sides. You can use your hands or the bottom of a measuring cup to pack the crust as you work it into the pan.

4. Bake the crust for 8-10 minutes until lightly golden and crust is set. Allow to cool slightly.

For the filling

1. In a medium bowl, vigorously whisk the egg yolks until slightly thickened. Alternately, if you have a hand mixer, feel free to use it. Gently whisk in the condensed milk until combined, then whisk in the lime juice.

2. Add the filling into the cooled crust and spread it evenly.

3. Place the pan on a baking sheet (to prevent any spillage) and bake for 20 minutes. The filling will be partially set (slight wiggle to the center). Cool to room temperature and refrigerate until the filling is completely set- at least 5 hours or up to 24 hours.

4. While the pie is baking, toast the coconut.

For the toasted coconut

1. Set a small pan over medium heat. Add the coconut flakes to the pan and cook, stirring frequently until the flakes are mostly golden brown (about 5 minutes). If using sweetened coconut flakes, these tend to brown quicker so keep an eye on them. Set aside.

For the whipped topping

1. In a large bowl, add the cold heavy cream. Using a hand mixer, beat on high speed until soft peaks form. Once formed, add the confectioner's sugar and coconut extract. Continue to beat on high until stiff peaks are formed.

Assembling the pie

1. Remove the chilled pie from the refrigerator. Swirl the whipped topping over the top. Garnish with toasted coconut and lime zest or wedges (if using).

Kitchen notes

• If crushing graham crackers by hand, place them in a sealed Ziploc bag and gently smash them with a rolling pin (or another heavy object) to get them to a fine crumb consistency.
• To get a smooth filling, strain your lime juice after juicing to remove any pulp.
• Store in the fridge covered with plastic wrap or aluminum foil. It will keep in the fridge for up to 3 days. To Freeze: Wrap well in layers of plastic wrap and freeze for up to 3 months.