Coconut Key Lime Pie Recipe

This easy Coconut Key Lime Pie brings bright, tropical flavor to your table without the need for rare ingredients. Made with everyday Persian limes (or true key limes if you have them), the filling is tangy and balanced, while a fluffy coconut whipped cream and a scatter of toasted coconut flakes add texture and island-inspired richness. It’s the kind of dessert that feels light and festive, perfect for warm-weather gatherings or anytime you want a citrusy treat.

Key limes have a distinct tart brightness, but they aren’t always easy to find. Persian limes (the common supermarket limes) make a fine substitute: their flavor is a little milder, but they still give the pie the same lively citrus character. If you do happen upon true key limes, by all means use them for an extra-intense lime punch.

The coconut whipped cream is my favorite part — it’s light, fragrant, and complements the lime filling perfectly. For more tropical inspiration, try a pineapple-banana smoothie to serve alongside or after the pie.

Ingredients

All of these ingredients are common and easy to find. Quantities and full recipe details are included below.

• Limes – Freshly squeezed lime juice from key limes or Persian limes (about ½ cup; roughly 3–4 limes).
• Egg yolks – 4 large yolks for a silky, rich filling.
• Sweetened condensed milk – One 14 oz can; this sweet, thick milk is essential for the classic texture.
• Heavy cream – 1 cup, chilled, for whipping the coconut topping.
• Confectioner’s (powdered) sugar – 3 tablespoons to gently sweeten the whipped cream.
• Coconut extract – ½ teaspoon to give the whipped cream a clear coconut flavor.
• Flaked coconut – ⅓ cup, toasted for garnish (unsweetened preferred since the pie filling is sweet).
• Graham crackers – About 1 ¾ cups of fine crumbs (roughly 13 full graham crackers) for the crust.
• Butter – 6 tablespoons unsalted, melted (if you use salted butter, omit the extra salt).
• Salt – ¼ teaspoon Kosher or fine sea salt to season the crust.
• Lime zest – Optional, for garnish.

See the recipe card below for precise measurements, times, and tips for scaling servings.

Instructions

Follow these steps to make the pie from crust to finished slices.

1. Preheat and prepare crust: Preheat the oven to 350°F. In a large bowl, combine the graham cracker crumbs, melted butter, and salt. Press the mixture firmly into a 9-inch pie pan, bringing the crumbs up the sides. Bake for 8–10 minutes, until lightly golden. Let cool while you make the filling.
2. Make the filling: In a medium bowl, whisk the egg yolks until slightly thickened. Stir in the sweetened condensed milk until smooth, then whisk in the freshly squeezed lime juice. For a smoother texture, strain the juice to remove pulp before adding it.
3. Bake the pie: Pour the filling into the cooled crust and spread evenly. Place the pie on a baking sheet to catch any drips and bake for 18–22 minutes, or until the filling is mostly set but still has a slight wobble in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 4–5 hours (or longer) to fully set.
4. Toast the coconut: While the pie chills, toast the coconut flakes in a small skillet over medium heat, stirring frequently, until golden and fragrant. Watch carefully — coconut can brown quickly.
5. Make the coconut whipped cream: With a chilled bowl and beaters, whip the cold heavy cream to soft peaks. Add the confectioner’s sugar and coconut extract, then continue whipping to stiff peaks. Keep the topping chilled until ready to assemble.
6. Assemble and serve: Spread or swirl the coconut whipped cream over the chilled pie. Sprinkle toasted coconut on top and add lime zest or thin lime wedges if desired. Slice and serve chilled.

👩‍🍳 Expert tips

Variations

Make this pie your own with a few small changes:

• Lemon version: Substitute lemon juice for lime to make a coconut lemon pie.
• Spiced crust: Add a pinch of cinnamon to the graham cracker crust for warmth.
• Vanilla swap: If you prefer not to use coconut extract, substitute vanilla for a subtler topping flavor.

How to store coconut key lime pie

Cover the pie with plastic wrap or foil and keep it refrigerated for up to 3 days. To freeze, wrap the whole pie or individual slices tightly in plastic wrap and an outer layer of foil; freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQ

More summer desserts

If you love seasonal sweets, these other desserts are excellent choices to explore.

• 
  Wild Blueberry Crisp With Peaches
• 
  Easy Summer Plum Cake
• 
  Lemon Lavender Shortbread Cookies
• 
  Easy Lemon Pizzelle

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