Celebrate Summer With This Perfect Twist on the Classic Key Lime Pie
I love key lime pie. I’m not a big pie person but key lime is something in itself. It’s delicious and creamy and tart and sweet and perfect. I decided to create a spin on the classic key lime pie and add even more tropical delight to it. Coconut key lime pie. That’s what I’m talking about.Jump to Recipe
We were headed to our dear friends house for a little dinner and we were in charge of dessert. I love being in charge of dessert and our friends are always up for being guinea pigs when I try out new recipes.
I wanted to do a key lime pie but also wanted to add a fun twist. Coconut was the perfect compliment to the tart of lime.
Without further ado let’s dive into this amazing key lime pie recipe.
Forewarning. Key lime pie is not a quick throw-it-together-and-call-it-a-day pie. Key lime pie is a little more time consuming than other cream pies. So, don’t go into this thinking you can whip it together and enjoy it in an hour. Not this pie. But, it’s totally worth it.
For this recipe you will need an electric mixer, food processor or Ninja and a pie tin.
If you don’t have a food processor or Ninja, use a gallon bag and a meat tenderizer or other similar object and pound the living daylights out of the crust ingredients to get the same effect.
If you are able to use fresh key limes, you will need about 25 to 30 of them to get the proper amount. If you are unable to find fresh key limes, I was unable to find them because… COVID-19 so I just bought Nellie and Joe’s Key Lime Juice and it’s delicious and works just as well and you don’t have to squeeze 30 limes.
First things first, preheat your oven to 350 degrees. Next, melt your butter. Place all of your crust ingredients in your food processor or Ninja or bag and pulse until they are properly pulvarized. I asked for regular graham crackers but because… COVID-19 and summer camping season, they were out of graham crackers so instead I got these graham sticks and of course they work just as well.
Slowly add your butter and pulse until you get the right consistency. You want the crust to be clumby and be able to be pressed firmly into the pan.
Pour the crust into the pan and press firmly into the pan and up the sides. Bake for 8 to minutes until set.
Cool completely before pouring filling into crust.
For the pie filling, take all of your ingredients, yoghurt (that’s how Noosa spells it and Noosa is THE BEST), key lime juice, zest, sweetened condensed milk and egg yolks and put them in the bowl of your mixer. Using the whisk attachment whisk gently until combined about 1 minute.
Turn the speed up to medium high for 4-6 minutes until slightly thickened.
Pour into cooled pie crust and bake at 250 degrees for 18-22 minutes. You want the pie to be firm but not brown.
Cool for 30 minutes on counter. Do not place directly into refrigerator or freezer you want it to cool first.
Freeze or refrigerate for at least 3 hours. Pie is great frozen or chilled.
Prior to serving top with coconut whipped topping. We love the So Delicious brand and actually have replaced using regular whipped topping with this for whenever we need or want it. It’s so much better than the original.
Top with reserved lime zest and coconut flakes or slices of lime.
Voiila! Coconut-y key lime pie. Perfect kiss of summer. Although it is a bit time consuming, this recipe is so simple and definitely a crowd pleaser.
Perfect Coconut Key Lime Pie
- electric mixer
- pie pan
- 2 sleeves Honey Graham Crackers
- 1/4 cup Raw Almonds
- 1/4 cup Sweetened Coconut Flakes
- 8 tbsp Unsalted Butter Melted
- 1 cup Coconut Noosa Yoghurt Or Any Coconut Yogurt
- 3/4 cup Key Lime Juice I Used Nellie and Joes
- 4 tbsp Lime Zest
- 2 Egg Yolks
- 2 14 oz cans Sweetened Condensed Milk Full Fat
- 1 tub Coconut Whipped Topping
For The Crust
- Preheat oven to 350 degrees.
- Melt 8 Tablespoons of butter.
- In food processor or Ninja pulse graham crakers, almonds and coconut until finely ground.
- Slowly add butter and pulse until fully incorporated. You want the texture to be clumpy but not soaked.
- Press crust into bottom of pie pan and work the crust up the sides until you cover the entire pan. Press firmly.
- Place in oven for 10 minutes until set.
- Allow to cool completely.
For Pie Filling
- Combine key lime juice, lime zest, sweetened condensed milk, yoghurt and egg yolks in bowl of mixer with whisk attachment.
- Whisk on low for 1 to 2 minutes.
- Once combined, mix on medium high for 3-5 minutes until slightly thickened.
- Once pie crust has completely cooled, pour filling into crust and smooth out to evenly distribute.
- Bake at 350 degrees for 18-22 minutes until pie is set but not brown.
- Cool for 30 minutes. Do not put pie directly into refrigerator.
- Freeze or chill in refrigerator for at least 3 hours.
- Top with coconut whipped topping.