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Coconut Key Lime Pie Recipe

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This Coconut Key Lime Pie recipe combines the tartness of fresh key limes with creamy coconut and a crunchy macadamia nut graham cracker crust. It features a luscious, baked lime custard filling enriched with sweetened condensed milk and full-fat canned coconut milk, topped with a smooth cream cheese whipped cream layer and toasted coconut for texture. Perfectly balanced with tropical flavors and a buttery crust, this dessert is refreshing yet rich and ideal for gatherings or special occasions.

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
  • 1 (14 oz) can sweetened condensed milk (Eagle Brand recommended)
  • 1/2 cup fresh key lime juice (about 14 key limes)
  • 1 cup full-fat canned coconut milk (such as 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
  • Toasted coconut, for topping

Instructions

  1. Prepare Ingredients: Ensure you have full-fat canned coconut milk, preferably Aroy D brand, for the filling as this imparts the right creamy texture. Preheat your oven to 350°F and place a 9-inch metal or glass pie pan on a rimmed baking sheet.
  2. Make the Crust: Pulse graham crackers in a food processor until fine crumbs form. Add shredded coconut and macadamia nuts to the processor and pulse until crumbly. Combine all crumbs with sugar and melted butter in a bowl until mixture is sandy and clumps when pressed.
  3. Bake the Crust: Press the crumb mixture evenly into the pie pan’s bottom and sides, compacting firmly. Bake for 12 minutes, then allow to cool. Reduce oven temperature to 325°F for filling.
  4. Prepare the Filling: In a large bowl, beat egg yolks with key lime zest, sugar, and vanilla extract using a hand mixer until pale and fluffy, about 2 minutes. Gradually beat in sweetened condensed milk, fresh lime juice, and salt on low speed until smooth. Finally, stir in the full-fat coconut milk gently.
  5. Bake the Pie: Pour filling into cooled crust. Bake for 35-40 minutes, until edges set and center jiggles slightly. Cool at room temperature for 30 minutes, then refrigerate at least 4 hours or overnight for best results.
  6. Make Whipped Topping: Beat cream cheese and powdered sugar until smooth. Gradually add cold heavy cream while beating until medium-stiff peaks form. Spread or pipe the whipped cream evenly over the chilled pie.
  7. Garnish and Serve: Refrigerate the topped pie uncovered for 30 minutes. Sprinkle toasted coconut on top before slicing. Serve chilled and enjoy the tropical flavors.

Notes

  • Use full-fat canned coconut milk, not refrigerated drinking coconut milk, for proper texture and flavor.
  • Pulse nuts and coconut separately from graham crackers to avoid over-processing.
  • Press crust firmly for a compact base that holds together after baking.
  • Do not overbake the filling; the center should still jiggle slightly when done.
  • Allow sufficient chilling time for clean slicing and flavor development.
  • To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F for 5-7 minutes, stirring frequently to avoid burning.

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