Key Lime Pie Recipe
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4.7
144 reviews
Excellent
Key Lime Pie Recipe
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The Key Lime Pie Recipe features a graham cracker crust paired with a creamy filling made from coconut milk, fresh key lime zest and juice, egg yolks, and sweetened condensed milk. The pie is topped with whipped cream and toasted coconut flakes, delivering a tropical twist to a classic tart and sweet dessert. This custard-style pie sets in the refrigerator and offers a silky texture with bright citrus flavors.
Description
This Key Lime Pie begins with a graham cracker crust mixed with sugar, salt, and melted butter, baked until lightly golden. The filling combines coconut milk, key lime zest and fresh key lime juice with egg yolks and sweetened condensed milk, creating a rich and tangy custard. After baking, the pie sets in the refrigerator to firm up for at least two hours. The topping uses whipped heavy cream sweetened with powdered sugar and garnished with toasted coconut flakes, incorporating the coconut cream reserved from the coconut milk for added flavor. The pie balances tart key lime acidity with creamy sweetness and a tender crumb crust. It is ideal served chilled as a bright, tropical dessert. Variations include using regular lime zest or bottled key lime juice if fresh are unavailable. The recipe notes highlight the importance of refrigerating the pie before serving to avoid a runny texture.
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Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs from about 8 crackers, finely ground
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons butter melted, unsalted
Key Lime Pie Filling:
- 1 cup coconut milk full-fat, unsweetened
- 1 1/2 teaspoons key lime from about 4 key limes, finely grated zest
- 1/2 cup lime juice strained (from about 12 key limes, fresh, key lime
- 5 egg large yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 teaspoon kosher salt
Key Lime Pie Topping:
- 1/4 cup coconut flakes I used chips, sweetened or unsweetened
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- To Make the Crust:
- Preheat the oven to 350 degrees F. To a medium bowl, mix together the graham cracker crumbs, sugar, salt and butter; it should feel like wet sand. When thoroughly mixed, add to your 9-inch pie dish. Press the crumbs up the sides and all over the bottom of the dish until you have an even layer of crust.
- Transfer to the oven to bake for 10 to 12 minutes, until lightly golden brown. Remove and set aside and allow to cool completely.
- To Make the Filling:
- Turn the oven down to 325 degrees F. Start this process by scooping out three tablespoons of the coconut cream that's sitting at the top of the can of coconut milk. Transfer this coconut cream to the refrigerator (we’re going to use it as part of the topping!).
- Whisk together the remaining coconut cream (if any) and coconut milk together (you can do this in the can). Make sure the clumps aren't super large, some small clumps are ok.
- In a large bowl, whisk together the coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk and salt. Again, little clumps are ok, but big clumps, not ok--break them up with a fork if they're throughout.
- I found it easiest to add the filling to the pie dish when it was in the oven—no spillage! Place the pie dish with the crust on a baking sheet and transfer to the middle rack of the oven.
- Pour in the filling, close the door and allow to bake for 45 to 50 minutes, until the top is firm to the touch yet still a wobbly. Remove from the oven and cool for about 10 minutes. Transfer it to the fridge so it can set for at least 2 hours. It’s a long time to wait but it’s well worth it! If you can do it overnight, even better! The colder the better.
- Since the oven is already hot, we’re going to toast some coconut flakes.
- To a small baking dish, add the coconut flakes and allow to toast for about 5 minutes in the oven, until lightly golden brown. Set aside.
- To Serve the Key Lime Pie:
- Right before serving, make the topping. By now the coconut cream should be very cold. Add the coconut cream and powdered sugar to the bowl of a stand-up mixer with the whisk attachment; beat until smooth, about 2 minutes.
- With the mixer running, pour in about 2 tablespoons of heavy cream (eyeball this measurement) and beat until incorporated. Slowly incorporate the rest of the heavy cream until smooth and medium peaks form, about 2 minutes. Just an FYI, you don't want over-beaten whipped cream so do not walk away!
- Pour the whipped cream on top of the pie and spread it around--get artsy with it. Sprinkle the toasted coconut flakes on top and slice and serve.
Notes
- Use full-fat coconut milk for a smooth, rich texture, but lite coconut milk can be substituted.
- If fresh key limes are unavailable, bottled key lime juice works, and regular limes can substitute with increased zest amount.
- Refrigerate the pie for at least 2 hours before serving to allow it to set properly and avoid a runny filling.
- The key lime zest and juice quantities are approximate, based on fresh limes, and can be adjusted for taste.
- Use a 9-inch pie dish and appropriate kitchen tools like a fine strainer and silicon spatulas for best results.
Nutrition Information
Show Details
Serving
6g
Calories
197kcal
(10%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
63mg
(21%)
Sodium
231mg
(10%)
Potassium
22mg
(0%)
Sugar
5g
(10%)
Vitamin A
700IU
(14%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 197kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 63mg | 21% |
| Sodium | 231mg | 10% |
| Potassium | 22mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
144 reviews
Excellent
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