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“Lime in the Coconut” – Key Lime Pie

July 23, 2020 by Tina Verrelli 4 Comments
Modified March 21, 2022 at 10:17 am

Key Lime Pie with slice cut. garnished with whipped cream rosettes and key lime slices

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Key Lime Pie in a Toasted Coconut Graham Cracker Crust!

key lime pie with whipped cream rosettes and key lime slices around edge of pie

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 Lime Pie with slice on plate.  Decorated with whipped cream rosettes and key lime slices

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.

close up of slice of key lime pie on white plate.  Decorated with whipped cream rosettes and key lime slices

VIDEO: Key Lime Pie!

 

How to Make Key Lime Pie:

Make Your Graham Cracker Crust:

  • Make graham cracker crumbs
  • You’ll need 1 1/3 cups
  • Add coconut, sugar and salt
  • Add coconut oil
  • Should be a damp sandy texture
  • Press into pie plate
  • Bake and Cool

Juice Your Limes:

  • 1 tablespoon lime zest
  • 1/2 cup lime juice

Key Lime Pie Tips:

  • If using key limes, you’ll need about 23. See notes for using traditional limes.
  • Bake pie for 12-15 minutes. When it’s done baking, you’ll see little tiny bubbles form around the edge and the center will still be jiggly. It will set up completely when cooled and chilled.

 

Key Lime Pie with slice cut. garnished with whipped cream rosettes and key lime slices

"Lime in the Coconut" - Key Lime Pie

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!
Tina Verrelli - epicuricloud.com
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: coconut, graham cracker crust, key lime, lime, Pie
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 3 hours
Total Time: 58 minutes
Servings: 8 servings

Ingredients

Crust

  • 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

Filling

  • 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

Instructions 

Make Crust:

  • 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.)

Make Filling:

  • 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.)

To Serve:

  • 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!

Notes

Don't Like Coconut?  

I never used to either, but I do like this mild toasted coconut flavor.  You can totally skip the coconut too!  Just replace the coconut oil with melted butter (use either unsalted or if you use salted - skip the salt in the recipe) and replace the 1/3 cup flaked coconut with 1/4 cup additional graham cracker crumbs.

Lime Zest:

When zesting limes, use a very fine rasp style zester (such as a Microplane).  You want the finest/thinnest pieces of zest.  When zesting limes, you only want to cut off the very outer green part of the skin. Only run the zester over a section of the lime one time, so you don't get the bitter white pith of the skin.

Key Lime Juice:  

You'll need a bag or about a pound of key limes to make 1/2 cup juice (it'll probably make more than that, just depends how juicy they are.)

Regular Lime Juice:  

When I can't find key limes, I use a combination of lemon and regular (Persian) limes.  Juice 1 lemon into your measuring cup, then juice limes until you get 1/2 cup.  (I usually use 1 lemon and 3-4 limes.)

Bottled Lime Juice:

I haven't used this myself - I prefer fresh if possible.  (I have read that some folks like the Nellie and Joe's brand.)

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 410kcal (21%) | Carbohydrates: 46g (15%) | Protein: 7g (14%) | Fat: 24g (37%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 117mg (39%) | Sodium: 241mg (10%) | Potassium: 265mg (8%) | Fiber: 1g (4%) | Sugar: 37g (41%) | Vitamin A: 352IU (7%) | Vitamin C: 6mg (7%) | Calcium: 179mg (18%) | Iron: 1mg (6%)
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Pin for Later on Pinterest:

 

Filed Under: Dessert, Pie, summer foods Tagged With: Chopper Recipes, graham cracker, graham cracker crust, hand mixer recipe, key lime, lime, mailchimp, pie, summer dessert, summer food

Reader Interactions

Comments

  1. Kathie Welch

    July 29, 2020 at 9:17 pm

    I made the pie tonight for dinner dessert. It was wonderful! I can imagine the smell of the ocean and hear the waves crashing along the shore. It put me in a Florida state of mind. It is one of the best key lime pies I have ever eaten. Not too sweet either. Thanks Tina!

    Reply
  2. Courtney Wurth

    September 7, 2020 at 10:27 am

    5 stars
    I would give this a 10 star rating! It was absolutely delicious. Everyone raved over it! And super easy to make for the person who doesn’t bake often. 😊. I will definitely make this again! Thanks, Tina, for another fab recipe! You’re the BEST!

    Reply
  3. Courtney Wurth

    September 7, 2020 at 10:32 am

    5 stars
    This pie was absolutely delicious! Everyone raved over it! And it was easy to make for someone who doesn’t bake often. 😊. I will definitely make this again. Thanks for another fabulous recipe, Tina!

    Reply
    • Christina Verrelli

      September 7, 2020 at 11:01 am

      So glad everyone enjoyed!!

      Reply

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