Why You’ll Love Coconut Key Lime Pie Recipe

I love this recipe because it takes classic key lime pie and elevates it with tropical flavors. I like how the tart lime filling is mellowed by coconut milk, and the crust adds a nutty crunch that makes every bite interesting. It feels indulgent, refreshing, and perfect for warm-weather gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I begin by preheating my oven to 350°F and placing a 9-inch pie pan on a rimmed baking sheet. To make the crust, I pulse the graham crackers in a food processor until fine crumbs form. I transfer them to a bowl, then pulse the shredded coconut and macadamia nuts until crumbly and add them to the bowl.

I mix the crumbs with sugar and melted butter until the mixture looks sandy and holds together when pressed. I press it firmly into the bottom and sides of the pie pan and bake for 12 minutes. I remove the crust and let it cool, then reduce the oven temperature to 325°F.

For the filling, I beat the egg yolks, key lime zest, sugar, and vanilla until pale and fluffy. I mix in the sweetened condensed milk, lime juice, and salt on low speed until smooth, then gently stir in the coconut milk. I pour the filling into the cooled crust and bake for 35 to 40 minutes, until the edges are set and the center still jiggles slightly.

I let the pie cool at room temperature for about 30 minutes, then refrigerate it for at least 4 hours or overnight. To make the whipped topping, I beat the cream cheese and powdered sugar until smooth, then stream in the heavy cream and beat until medium-stiff peaks form. I spread or pipe the whipped cream over the chilled pie, refrigerate briefly, and finish with toasted coconut before slicing and serving.

Servings and Timing

I make this pie to serve 8 people. Prep time is about 45 minutes, bake time is around 45 minutes, and total time comes to about 1 hour and 30 minutes, not including chilling time.

Variations

I sometimes add extra lime zest to the filling for a bolder citrus flavor. When I want a sweeter crust, I increase the sugar slightly. I also enjoy adding lime zest to the whipped topping for a bright finish.

Storage/Reheating

I store this pie covered in the refrigerator for up to 4 days. I serve it chilled straight from the fridge and don’t reheat it, since the texture is best cold.

FAQs

Can I use regular limes instead of key limes?

I can, though the flavor will be slightly less aromatic than traditional key limes.

Why does the center jiggle after baking?

I like a slight jiggle because the filling continues to set as it chills.

Can I make this pie ahead of time?

I usually make it a day ahead since it needs time to chill anyway.

What coconut milk should I use?

I always use full-fat canned coconut milk for the creamiest texture.

Can I skip the macadamia nuts?

I can leave them out, but I enjoy the richness they add to the crust.

How do I toast coconut?

I toast it in a dry skillet over medium heat, stirring until golden.

Can I freeze coconut key lime pie?

I can freeze it without the whipped topping and add that later.

Why add cream cheese to the whipped topping?

I like that it stabilizes the whipped cream and adds richness.

How do I get clean slices?

I wipe my knife clean between cuts for neat slices.

Is this pie very sweet?

I find it nicely balanced with creamy sweetness and bright acidity.

Conclusion

This coconut key lime pie is one of my favorite desserts because it’s creamy, refreshing, and full of tropical flavor. I love how the silky filling, crunchy crust, and fluffy topping come together into a dessert that feels special, indulgent, and perfect for summer.