Key Lime Pie in a Toasted Coconut Graham Cracker Crust!
Classic Key Lime Pie; Creamy, tart and sweet in a crisp graham cracker crust that’s mildly flavored with a little shredded coconut, coconut oil and a touch of salt. The coconut gets nice and toasted while the crust pre-bakes!
We love this pie and it always has me singing… “Put the lime in the coconut and drink it all up” (Coconut, Harry Nilsson)
Don’t Like Coconut? Just replace the coconut oil with melted butter and replace the 1/3 cup shredded coconut with 1/4 cup additional graham cracker crumbs.
Key Limes vs Regular Limes:
Key Limes are smaller, thin skinned and contain lots of seeds. Originally most Key Limes actually came from Key West, FL, but now most are sourced from Mexico. They have a distinct floral scent and an almost astringent flavor. You’ll need about 23 key limes for your pie. Key Limes can be harder to find than traditional limes.
Traditional Limes (Persian or Tahitian Limes) are larger, thicker skinned and most say are more acidic/tart than key limes. You’ll need 3-5 traditional limes for your pie. Since I can’t always find Key Limes in my market, I use Traditional Limes quite often. I like to mix-in the juice of 1 lemon when I make a key lime pie with traditional limes – helps to add some of the floral notes that you would have with Key Limes.
VIDEO: Key Lime Pie!
How to Make Key Lime Pie:
Make Your Graham Cracker Crust:
Juice Your Limes:
Key Lime Pie Tips:
"Lime in the Coconut" - Key Lime Pie
- 1 1/4 cup graham cracker crumbs from 1 sleeve whole crackers (9 crackers)
- 1/3 cup sweetened flaked coconut see notes
- 3 tablespoons granulated sugar
- 7 tablespoons melted coconut oil see notes
- 1/4 teaspoon salt
- Nonstick Cooking Spray
- 1 tablespoon key lime zest see notes
- 4 large egg yolks
- 1 can sweetened condensed milk
- 1/2 cup key lime juice see notes
- 1/2 cup sour cream
- Preheat oven to 350 degrees F.
- Make graham cracker crumbs in chopper, food processor or blender. Add coconut, sugar and salt - mix until combined. Add coconut oil and mix until the texture of damp sand.
- Spray regular (not deep dish) 9-inch pie plate with non-stick spray. Add crumb mixture to pie plate. Use a flat bottomed measuring cup to press the crumbs evenly across the bottom and up the sides of the pie plate. (see video in article for visual)
- Bake crust for 10 minutes, the remove to cooking rack to cool. Leave oven set to 350 degrees F. (It's okay to pour filling into warm crust.)
- Combine egg yolks, and lime zest in mixing bowl and mix to combine. Mix in sweetened condensed milk. Then mix in lime juice and sour cream. Mix until just combined (you don't want it full of bubbles.)
- Pour filling into crust and bake for 12 - 15 minutes. When it's done baking the center will still be jiggly and there will be tiny bubble around the edge. (It shouldn't brown on the top.)
- Remove to cooling rack to cool completely, then chill in refrigerator for at least 3 hours or overnight. (The filling will firm up during this cooling/chilling time.)
- Let sit out for at least 20-30 minutes at room temperature before serving. (It's much easier to cut and remove from pie plate once the crust warms up a little.) If desired serve with a little whipped cream!