If you love key lime pie, you’re going to love this toasted Coconut Key Lime Pie version! Adding coconut milk to the filling makes it extra silky smooth and balances out the tart acidity from the key limes.
The graham cracker crust is made with the addition of toasted coconut and crushed macadamia nuts and it just takes it to the next level. Top the pie with a pile fluffy whipped cream and more toasted coconut and you’ve got the dessert of the summer!
Table of Contents
An Extra Special Key Lime Pie Recipe
I am a confessed non-lover of citrus desserts, but this coconut key lime pie absolutely blew my mind! I didn’t grow up loving lemon bars or lemon meringue pie, so how much I enjoyed this pie took me completely by surprise.
The coconut milk in the filling balances out the tartness of the key limes and it’s so silky smooth. And the crust!! Adding coconut and macadamia nuts to a classic graham cracker crust just takes it to the next level. The flavor and texture pairs so perfectly with the bright and zesty filling.
Love a classic version of key lime pie? Try my key lime pie bars recipe for a truly iconic summer dessert!
Helpful Cooking Tools
Key Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- Key limes. Obviously fresh key limes are best here! You’ll need about 12-15 key limes to get 1/2 cup of juice.
- Sweetened condensed milk. I always use Eagle Brand condensed milk as I think it’s the best quality.
- Graham cracker. I cannot stress enough how important it is to use high-quality graham crackers here! You could also swap in cookies like biscoff, ginger snaps, or vanilla wafers.
- Shredded coconut. I prefer using unsweetened coconut.
- Macadamia nuts. Opt for roasted, unsalted macadamia nuts.
- Egg yolks. This recipe calls for more egg yolks than your typical recipe, but I think the richness of the yolks tempers the sour key lime juice and makes such a huge difference in flavor and texture!
- Cream cheese. This may not be strictly traditional, but I love the tang of the cream cheese in the the whipped cream and it keeps it from deflating.
- Coconut Milk. This is very important, but you must use full-fat canned coconut milk. Make sure to shake it well before using. I use the Aroy D coconut milk brand for best results.
- Butter. I like to use salted butter for the crust to help balance out some of the sweetness.
- Heavy cream. Make sure your heavy cream is cold when making the whipped cream.
- Sugar. You’ll need granulated sugar and powdered sugar for the crust, filling, and whipped cream, respectively.
An Overview of the Cooking Process
- Pulse the graham crackers, macadamia nuts, and coconut. You’re looking for the graham crackers to be fine and sandy. But, when pulsing the coconut and macadamia nuts, you want them to still have a bit of texture.
- Press the crust into the pan and bake until golden. Make sure to press the crust in an even layer on the bottom of the pan and up the sides so that you don’t have areas that are thicker than others.
Jenny’s Tip: I like to use a small measuring cup to really pack the crumbs into the pie pan. This ensures that when the crust bakes, it stays night and tight. Then, when you cut the pie into slices, it won’t crumble and fall apart.
- Make the filling. The key to making super creamy key lime pie filling is to do the mixing in stages! First, you whip the egg yolks with the sugar until it’s thick and frothy. Then, you beat in the condensed milk. Finally, you whisk in the coconut milk and lime juice.
- Bake the pie. The filling will look slightly under-baked when you pull it! The edges should be set, but the center will jiggle just a bit. The pie will continue to set as it cools, and then in the refrigerator.
Everything You Need to Know about Making Coconut Key Lime Pie
This is a fairly straight forward recipe, but like any baking recipe, it has the opportunity to go off the rails a bit. Here are all my best tips for making a perfect coconut key lime pie every time:
Use the right pie pan. I always use a metal or glass pie pan because they conduct heat the best and most evenly. Do not use a ceramic pan–they take too long to heat up and can cause your filling to curdle because you end up having to bake it longer.
Use the right canned coconut milk. This is so important. Make sure you are using full-fat canned coconut milk which you can find at any Asian market or in the Asian aisle of most well-stocked grocery stores. DO NOT use refrigerated coconut milk that is meant to be a dairy alternative for drinking. I also recommend the specific Aroy D brand coconut milk as this is what my recipe testers and I used.
Do not over-bake the pie. When you pull the pie, the edges should be set while the center jiggles slightly. It will continue to set up as it cools and, even more so, after you refrigerate it. I recommend using an oven thermometer to ensure that your oven is at the correct temperature. Often ovens can fluctuate anywhere from 5-25 degrees, depending on age and brand.
Storage Instructions
Leftover coconut key lime pie should be stored in an airtight container in the fridge for 3-5 days. You can package the slices separately, or store the pie as a whole. The whipped cream may deflate a bit after a few days, but will still taste great.
I do not recommend freezing this pie.
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Summer Dessert Recipes to Try
Single Layer Lemon Cake
Key Lime Pie Bars
Bourbon Peach Crisp
Wild Blueberry Cobbler
Strawberry Lemon Shortcakes
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Coconut Key Lime Pie
Ingredients
Crust
- 1 cup graham cracker crumbs (about 9 graham crackers)
- 4 Tablespoons salted butter, melted
- 1/2 cup shredded unsweetened coconut
- 1/2 cup dry roasted, unsalted macadamia nuts
- 1/4 cup granulated sugar
Pie Filling
- 6 egg yolks
- 1 tablespoon key lime zest
- 2 teaspoons vanilla extract
- 1/4 cup granulated sugar
- 1 – 14 oz can of sweetened condensed milk, I used eagle brand
- 1/2 cup fresh key lime juice (about 14 key limes)
- 1 cup full-fat canned coconut milk* see first ingredient line
- 1/4 tsp kosher salt
Whipped Topping
- 4 oz cream cheese room temperature
- 3 tablespoons powdered sugar
- 2 cups heavy cream cold
- toasted coconut for topping
Instructions
- BEFORE YOU START: One of the key ingredients in the pie filling is full-fat canned coconut milk. You can find this at any Asian market or in the Asian foods aisle at your local grocery store. DO NOT USE refrigerated coconut milk that is used as a dairy-free alternative for drinking. I recommend using the Aroy D brand of coconut milk as that is what was used when testing this recipe.
- Preheat an oven to 350 F. Place a metal or glass 9-inch pie pan on a rimmed baking sheet and set aside.
- Make the crust. Pulse the graham crackers in a food processor until they form fine crumbs. Dump the crumbs into a mixing bowl. Then, add the shredded coconut and macadamia nuts to the same food processor and pulse until they become crumbs. Add the coconut/macadamia mixture to the graham cracker crumbs. Fold the graham cracker crumbs, coconut, macadamia nuts, sugar, and melted butter together until a sandy mix forms and the crumbs clump together in your hand when pressed.
- Bake the crust. Spread the crumb mixture evenly in the prepared pie pan and press them into an even layer on the bottom and sides. Use a small measuring cup to really press the crumbs into the pan so that they're tightly compacted. Bake for 12 minutes, then let the crust cool.
- Reduce the oven temperature to 325 F.
- Make the filling. Add the egg yolks, lime zest, sugar, and vanilla to a large mixing bowl. Using an electric hand mixer, beat the egg yolks until they’re pale and fluffy, about 2 minutes. Beat in the sweetened condensed milk, lime juice, and salt on low until the mixture is very smooth. Stir in the coconut milk on low speed.
- Bake. Pour the filling into the cooled crust and bake for 35-40 minutes, until the edges are set but the center jiggles slightly. Let the pie cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
- Make the whipped topping. In a medium mixing bowl, use a hand mixer to beat the cream cheese with the powdered sugar until smooth. Stream in the heavy cream and beat until medium-stiff peaks form. Use a small offset spatula to spread the whipped cream in an even layer over the pie. Or use a piping tip and bag to pipe the whipped cream decoratively on the top of the pie. Refrigerate uncovered for 30 minutes. Top the pie with toasted coconut, slice, and serve.
Nutrition
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