Key Lime-Coconut Pie

This easy and delicious Key Lime-Coconut Pie is a perfect combination of creamy, tangy lime filling and a crunchy coconut crust. It’s a simple dessert that’s quick to prepare, and you can easily adjust the ingredients based on what you have. Topped with fluffy coconut whipped cream, this treat is sure to impress!

Ingredients Needed:

Pie:

• 4 large egg yolks
• 2 teaspoons grated Key lime zest
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup plus 2 tablespoons fresh Key lime juice
• 1/4 teaspoon pure vanilla extract
• 8 whole graham crackers, broken into pieces
• 1/4 cup sweetened coconut
• 2 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted

Coconut Whipped Cream:

• 1 1/2 cups very cold whipping cream
• 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
• 2 heaping tablespoons of confectioners’ sugar
• 1 vanilla bean, seeds scraped
• 1/2 cup sweetened coconut, lightly toasted, for garnish

How To Make Key Lime-Coconut Pie?

1. Make the Pie Filling: Whisk egg yolks, lime zest, condensed milk, lime juice, and vanilla until smooth. Let sit for 20 minutes.
2. Make the Crust: Blend graham crackers, coconut, and sugar into crumbs. Add melted butter and mix until combined. Press the mixture into a 23cm pie plate. Bake at 165°C for 10 minutes until golden and firm.
3. Assemble the Pie: Pour the filling into the warm crust. Bake at 165°C for 15 minutes until the center is firm but jiggles. Cool for 1 hour, then refrigerate for 3 hours until set.
4. Make the Coconut Whipped Cream: Whip whipping cream, coconut cream, sugar, and vanilla bean seeds until soft peaks form.
5. Serve the Pie: Top with whipped cream and toasted coconut before serving.

Recipe Tips:

• Use Fresh Key Limes: Fresh Key lime juice gives the best flavor, but if you can’t find it, bottled Key lime juice works as a substitute.
• Don’t Overmix the Filling: Whisk the filling until just smooth. Overmixing can cause it to become too runny.
• Cool the Pie Properly: Let the pie cool completely at room temperature before refrigerating it, so it sets properly.
• Toast the Coconut: Toasted coconut on top adds extra crunch and flavor to the pie.
• Whip Cream to Soft Peaks: When making the coconut whipped cream, be careful not to overwhip. Soft peaks give it the perfect light texture.

How To Store Leftovers?

Let the pie cool to room temperature, then cover and refrigerate for up to 3 days.

Nutrition Facts:

• Calories: 350 kcal
• Total Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 70mg
• Sodium: 150mg
• Potassium: 100mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 3g

Try More Bobby Flay Recipes:

• Bobby Flay Coconut Cake​
• Bobby Flay Fried Chicken Sandwich
• Bobby Flay Throwdown Pumpkin Pie
• Apple Pie

Key Lime-Coconut Pie

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: K Key Lime-Coconut Pie

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time:3 hours Total time:3 hours 35 minutesServings:8 servingsCalories:350 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Key Lime-Coconut Pie is a perfect combination of creamy, tangy lime filling and a crunchy coconut crust. It’s a simple dessert that’s quick to prepare, and you can easily adjust the ingredients based on what you have. Topped with fluffy coconut whipped cream, this treat is sure to impress!

Ingredients

Pie:

• 4 large egg yolks
• 2 teaspoons grated Key lime zest
• 1 (14-ounce) can sweetened condensed milk
• 1/4 cup plus 2 tablespoons fresh Key lime juice
• 1/4 teaspoon pure vanilla extract
• 8 whole graham crackers, broken into pieces
• 1/4 cup sweetened coconut
• 2 tablespoons light brown sugar
• 6 tablespoons unsalted butter, melted

Coconut Whipped Cream:

• 1 1/2 cups very cold whipping cream
• 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
• 2 heaping tablespoons of confectioners’ sugar
• 1 vanilla bean, seeds scraped
• 1/2 cup sweetened coconut, lightly toasted, for garnish

Instructions

1. Make the Pie Filling: Whisk egg yolks, lime zest, condensed milk, lime juice, and vanilla until smooth. Let sit for 20 minutes.
2. Make the Crust: Blend graham crackers, coconut, and sugar into crumbs. Add melted butter and mix until combined. Press the mixture into a 23cm pie plate. Bake at 165°C for 10 minutes until golden and firm.
3. Assemble the Pie: Pour the filling into the warm crust. Bake at 165°C for 15 minutes until the center is firm but jiggles. Cool for 1 hour, then refrigerate for 3 hours until set.
4. Make the Coconut Whipped Cream: Whip whipping cream, coconut cream, sugar, and vanilla bean seeds until soft peaks form.
5. Serve the Pie: Top with whipped cream and toasted coconut before serving.

Notes

• Use Fresh Key Limes: Fresh Key lime juice gives the best flavor, but if you can’t find it, bottled Key lime juice works as a substitute.
• Don’t Overmix the Filling: Whisk the filling until just smooth. Overmixing can cause it to become too runny.
• Cool the Pie Properly: Let the pie cool completely at room temperature before refrigerating it, so it sets properly.
• Toast the Coconut: Toasted coconut on top adds extra crunch and flavor to the pie.
• Whip Cream to Soft Peaks: When making the coconut whipped cream, be careful not to overwhip. Soft peaks give it the perfect light texture.

Keywords:Key Lime-Coconut Pie