This coconut key lime pie brings sweet tropical flavors to your classic key lime pie recipe. With a chewy, crunchy coconut graham cracker crust, the filling is tart, creamy and delicious. Perfect for spring and summer.
I’m celebrating #EasterSweetsWeek with my bloggerfriends! I receivedsome samples from our wonderful sponsors and all opinions are 100% mine.
Happy Spring friends!! Easter is just a week away and I am finally getting around to sharing with you some new treats for your Easter celebration. In my defense, I have an extensive Easter recipe index. You can find favorites such as bird nest cupcakes, baked carrot cake donuts, and classic carrot cake recipethat I make every year around this time. Today, I’m bringing you my coconut key lime pie to add to your Easter menu.
Thisclassic key lime pie recipe is one of the blog’s most popular recipe. You all love it and tell me how much you enjoy making it for your families. Naturally, becauseI suggested in that post that you can add some coconut to the classic recipe for a tropical twist, I get several emails a month asking how to adjust the recipe. The instructions I have in the notes of the recipe don’t make it clear I guess. So here I am, dedicating a whole post to this sweet, tropical twist to the classic key lime pie recipe.
For this coconut key lime pie, I added coconut flakes in the graham cracker crust for a chewy, crunchy addition. Similar to the crust we have in this blood orange meringue pie. For the filling, I added coconut cream (NOT coconut milk) for a tropical flavor boost. It’s a great combination and one I think you will love as much as we did. Finish the pie with fresh whipped cream and toasted coconut. All you coconut lovers out there, this is your new favorite spring pie!!
Our wonderful sponsors of Easter Sweets Week are giving away some goodies to you all. Sponsors I used in this recipe include Dixie Crystals and Microplane. Be sure to check out the giveaway at the end of this post.
Yield: 1 9-inch pie
Prep Time30 minutes
Cook Time25 minutes
Additional Time2 hours 35 minutes
Total Time3 hours 30 minutes
Ingredients
CRUST:
- 1 ¼ cup graham cracker crumbs (or 1 sleeve graham crackers finely processed)
- 2 tablespoons granulated sugar
- 1/4 cup unsweetened coconut flakes
- 5 tablespoon butter, melted
FILLING:
- 1 14-oz can sweetened condensed milk
- 1/3 cup coconut cream (NOT coconut milk)
- 4 large egg yolks
- ½ cup key lime juice (freshly squeezed or bottled)
- 2 teaspoons lime zest
TOPPING:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar (optional)
- toasted coconut flakes
Instructions
TO MAKE THE CRUST:
- Preheat oven to 350 degrees F. Prepare a 9-inch pie dish by lightly spraying the inside with cooking spray. Set aside.
- In the bowl of food processor, pulse the graham cracker crumbs, sugar, coconut flakes and melted butter until fine. Transfermixture to the prepared pie dish. Press mixture into the bottom and sides of a 9-inch pie dish.
- Bake crust for 8-10 minutes, or until golden. Remove crust from oven and let cool completely. (You can stick it in the fridge while you prepare the filling)
TO MAKE THE FILLING:
- In another medium bowl, whisk together the condensed milk, coconut cream, and egg yolks until smooth and slightly thickened. Add key lime juice and zest. Whisk mixture for about a minute, until well combined and thickened.
- Pour the filling into the prepared cooled crust and bake for 15 minutes in 350 degrees F. Transfer pie to a cooling rack and let cool completely at room temperature before chilling for at least 3 hours or overnight (preferred) until set.
- When ready to serve, using an electric mixer, whisk the cold heavy cream and sugar (if using) on medium-high speed until soft peaks form.
- Top pie with whipped cream.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Check out the amazing #EasterSweetsWeek recipes from our bloggers today!
Brownies:
- Caramel Bunny Peanut Butter Brownies from Big Bear’s Wife
Cakes:
- Chai Apple Cake from The Spiffy Cookie
- Blueberry Almond Springtime Cake from The Food Hunter’s Guide to Cuisine
- Mini Bundt Cakes from Me and My Pink Mixer
- Strawberry Upside Down Cake from Eat Move Make
- Maple Bourbon Carrot Cake Bars from The Whimsy One
- Easter Cake Pops from That Skinny Chick Can Bake
Candy:
- Cadbury Cream Egg Patties from Sweet ReciPEAs
- Jello Divinity from Love Bakes Good Cakes
- Bottoms Up Easter Caramel Apples from For the Love of Food
- Lemon Truffles from The Domestic Kitchen
- Chocolate Sunbutter Eggs {Nut free!} from Comfortably Domestic
Cookies:
- Chocolate Chocolate Chip Cadbury Egg Cookies from 4 Sons ‘R’ Us
- Malted Chocolate Chip Skillet Cookie from The Bitter Side of Sweet
- EASY Bunny Decorated Cookies from The Decorated Cookie
- Easter Monster Cookies from Cooking on the Front Burners
- Giant Sugar Cookie from Pint Sized Baker
- Funfetti Cheesecake Sugar Cookie Cups from Love and Confections
Baked Desserts:
- French Apple Tart from The Java Cupcake Blog
- Lemon Jelly Doughnuts from Nik Snacks
- Hot Cross Buns from Mildly Meandering
- Fried Apple Hand Pies from Miss in the Kitchen
- Easter Brunch Apple Fritter Casserole from A Blender Mom
- Lemon Poppy Seed Bread from Life’s Ambrosia
- Pink Lemonade Crumb Bars from My Sweet Zepol
No-Bake Treats:
- No Bake Lemon Cheesecake Bars from Delightful E Made
- Waldorf Salad Apple Basket Cups from Southern From Scratch
- Coconut Key Lime Pie from A Classic Twist
Welcome to this year’s #EasterSweetWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week-long event of Springtime and Easter dessert recipes! We’re sharing tons of treats this week plus a few fantastic giveaways! You’re going to love what we have in store for you.
This year we have are 28 fantastic bloggers participating in this year’s Easter dessert event! Throughout the week we’ll be share tons of great Springtime and Easter themed dessert recipes with you. With over 75 sweet dessert recipes being shared this week we just know that you’re going to want to save some of these recipes to make again and again! We even hope that some of these recipes end up in your Easter recipe keepsake collection! Plus, don’t forget that we have 5 (five) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
PRIZE #1
Prize #1 — Dixie Crystals is giving away one (1) Instant Pot (8 Qt) to one lucky winner!
PRIZE #2
Prize #2 — Adam’s Extract is giving one (1) winner 5 different extracts including a bottle of Pure vanilla and a color pack.
PRIZE #3
Prize #3 — Rainier Fruit is giving one (1) winner a box of Apples and some wonderful Apple-themed goodies from Sur La Table
PRIZE #4
Prize #4 — Anolon is giving one (1) winner an Anolon® Vesta™ 9-Inch Square Baker in Cobalt Blue
PRIZE #5
Prize #5 — Microplane is giving one (1) winner a Twist & Zest, grip & strip, and a classic zester/grater
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from March 26th – April 1st at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #EasterSweetsWeek but all opinions are 100% mine! We would like to thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Rainier Fruit, Anolon, and Microplane! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #EasterSweetsWeek bloggers to use in their recipes.
