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Toasted Coconut Key Lime Pie


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 egg yolks
  • 1/2 cup fresh key lime juice or bottled
  • 1/2 tbsp coconut extract

coconut whipped cream

  • 1 cup whipping 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.
  • Combine graham crumbs and toasted coconut in a food processor and process until the coconut becomes fine crumbs. Transfer crumbs to a bowl with the melted butter and stir until all the crumbs have been coated. Use a rubber spatula to press the crumbs into the bottom and up the sides of the pan. Bake for 10 minutes and let the pie crust cool completely. Prepare the filling while the crust cools.

for the coconut key lime pie filling

  • In a medium-sized bowl, combine the sweetened condensed milk, egg yolks (you can save the the whites for another use!), lime juice, and coconut extract. Whisk together until completely incorporated and smooth. Pour the filling into the cooled pie crust and bake for 15 minutes. (The filling won't be completely set, but will after cooling.) Chill the pie in the refrigerator for at least 6 hours, but overnight if possible.

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 with a star tip and pipe whipped cream onto the cooled pie. Garnish with toasted coconut and lime zest.


Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.