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toasted coconut key lime pie - bethcakes.com

Toasted Coconut Key Lime Pie

Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes


Toasted Coconut Graham Crust

  • 1 cup graham cracker crumbs
  • 1 cup toasted coconut
  • 1/2 cup butter melted

Coconut Key Lime Pie Filling

  • 14 oz sweetened condensed milk
  • 4 large egg yolks
  • 1/2 cup key lime juice
  • 1/2 tbsp coconut extract

Coconut Swirl (optional)

  • 1/2 cup plain Greek yogurt
  • 1 tsp coconut extract
  • 2-3 tbsp milk or cream

Coconut Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp coconut extract


  • toasted coconut
  • lime zest
  • key lime slices


For the toasted coconut graham crust:

  • Preheat the oven to 350 degrees and spray a pie plate with non-stick spray.
  • Place toasted coconut in a zip-top bag and crush with a rolling pin until coconut is broken up into tiny pieces. Combine graham crumbs, toasted coconut, and melted butter, stirring until all crumbs have been coated. Use a rubber spatula to press the crumbs into the bottom and up the sides of a 9-inch pie pan. Set aside.

For the coconut key lime filling:

  • In a large bowl, beat egg yolks with an electric mixer on medium speed until thickened and lighter in color, 3 to 5 minutes. Add sweetened condensed milk, lime juice, and coconut extract; mix on low speed until well combined. Pour filling into the prepared crust.

For the coconut swirl:

  • Stir together all ingredients in a bowl until incorporated. Add an additional tablespoon or two of milk if necessary. The mixture should be thick enough to pipe without being drippy.
  • Transfer mixture to a piping bag with a small tip cut off. Pipe in straight lines across the top of the filling. Then drag a toothpick back and forth perpendicular to the lines to create the design.


  • Bake filling for 15 minutes. Chill for at least 3 to 4 hours, or overnight. Store covered in the refrigerator until ready to serve.

For the coconut whipped cream

  • Combine cream, powdered sugar, and coconut extract in a bowl and mix with an electric mixer on medium-high speed until stiff peaks form. Transfer cream to a piping bag and pipe around the edges of the pie. Garnish with toasted coconut, lime zest, and limes if desired.


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