Coconut Key Lime Pie

Dessert

5 from 1 vote

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!

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Prep Time: 45

Cook Time: 45

Total Time: 1 30

Makes: 8 servings

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

Serving: 1 sliceCalories: 578kcalCarbohydrates: 33gProtein: 7gFat: 48gSaturated Fat: 31gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 244mgSodium: 271mgPotassium: 255mgFiber: 2gSugar: 24gVitamin A: 1452IUVitamin C: 6mgCalcium: 100mgIron: 2mg