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–+ servings
Coconut Key Lime Pie has coconut in the crust, cream of coconut in the key lime filling, and toasted coconut on top! A tropical dessert that's creamy, sweet, and tart.

Coconut Key Lime Pie

Coconut Key Lime Pie has coconut in the crust, cream of coconut in the key lime filling, and toasted coconut on top! 
Author Amber Brady
Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 6 hours
Total Time 6 hours 35 minutes
Yields 8 servings

Ingredients

Crust:

  • 1 sleeve (140 g) graham crackers, (9 full sheets)
  • ¼ cup (30 g) sweetened coconut flakes
  • 1 Tbsp granulated sugar
  • 6 Tbsp (85 g) butter, melted (salted or unsalted)

Filling:

  • 14 oz (496 g) can sweetened condensed milk, (full fat)
  • ¾ cup (177 ml) *Cream of Coconut, full fat NOT lite (NOT coconut cream/coconut milk -- find in aisle with alcoholic mixers)
  • 2 large egg yolks
  • ¼ tsp salt
  • 1 Tbsp lime zest, (1-2 regular limes)
  • ½ cup (118 ml) key lime juice, (I use Nellie & Joe's)

Topping:

  • 1 cup (237 ml) heavy cream, cold
  • ¼ cup (30 g) powdered sugar
  • ½ tsp coconut extract, optional
  • 2-4 Tbsp toasted coconut, (directions below)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Use a food processor to blend the graham crackers, coconut flakes, and sugar together until fine crumbs. Add the melted butter and pulse until mixture clumps together. Make sure crumbs are coated evenly with the butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. 
  • Bake crust for 7-8 minutes, until barely starting to brown. Remove from oven and let cool to room temperature.
  • Make the filling in a large bowl by whisking together the sweetened condensed milk, cream of coconut, egg yolks, and salt until smooth. Add the zest and juice. Whisk until combined thoroughly. Pour into crust. Bake at 350˚F for an additional 15-18 minutes or until the edges start to bubble and the filling is only slightly jiggly in the center. Remove from oven.
  • Cool pie to room temperature. Then REFRIGERATE for 3 hours, or until chilled. Overnight is best. 
  • Toast coconut flakes in a skillet on medium heat until golden brown, stirring constantly with a spatula, so as not to burn. Once browning starts it will toast quickly. Can be made ahead and stored in a zip-top bag or airtight container. 
  • When ready to serve, whisk heavy cream with the powdered sugar and coconut extract (optional) in a stand mixer until stiff peaks form. Dollop onto the top of the pie. Cut and serve with toasted coconut flakes sprinkled on top. (Do not add the toasted coconut flakes until ready to eat or they will soften from the moisture of the whipped cream.)

Notes

Cream of Coconut is a delicious cream made from the tender meat of sun ripened Caribbean coconuts blended with natural cane sugar to make it sweet. It’s a key ingredient used in Piña Coladas (or other tropical drinks) and works wonderfully in desserts. I regularly use and recommend the Coco Lopéz brand. Find it in the aisle with the alcoholic mixers.
*TIP: If the Cream of Coconut is separated in the can with a thick layer on top and a liquid layer underneath, whisk it together as best you can with a fork before measuring.