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toasted coconut key lime pie - bethcakes.com
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Toasted Coconut Key Lime Pie

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

Ingredients

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

Garnishes

  • toasted coconut
  • lime zest
  • key lime slices

Instructions

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.

Baking

  • 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.

Notes

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.