If you’ve got a zest for life, then you’ll have to give my Key Lime Pie with Coconut Graham Cracker Crust a try! It’s what dreams are made of! I’ve re-invented this classic citrus treat by giving it a tropical spin, with the addition of coconut flakes in the crust! Doesn’t that sound heavenly?! Sign me up for a slice or two!
Unlike a traditional Lemon Meringue Pie, there’s no need to fuss with a pastry dough in this recipe. My Key Lime Pie starts off with one of the easiest and quickest pie crusts around - a Graham Cracker crust. This crust comes together in minutes and uses a handful of simple ingredients, including ginger-forward graham crackers, floral coconut flakes, butter and sugar. Yum! The crust is then par-baked and filled with a rich, creamy, tangy, tart, sweet and absolutely dreamy key lime pie filling. Key lime juice, sweetened condensed milk, eggs and lime zest combine to create the most refreshing and delightful pie filling.
My Key Lime Pie with Coconut Graham Cracker Crust is so good that it might just become your go-to pie recipe. This summer treat is perfect for just about any occasion and makes for a delicious and beautiful dessert (and, centrepiece) at your next date night, dinner party or summer BBQ. So, give this pie a go and you’ll be satisfied with every spoonful! Let me show you how it’s done. Grab a spoon and come and cook with me! Happy Baking!
For more fun and exciting dessert ideas, try my Blood Orange Upside-Down Cake, Strawberry Rhubarb Cake, Basque Cheesecake and Flourless Chocolate Cake recipes!
Prep Time: 5 minutes
Cook Time: 25 - 28 minutes
Total Time: 30 - 33 minutes
Serves: 8 - 12
Ingredients:
Coconut Graham Cracker Crust
1 3/4 cups crushed graham crackers (See Notes below)
6 Tbsp unsalted butter, melted
3 Tbsp unsweetened coconut flakes
2 Tbsp granulated sugar
1/4 tsp kosher salt
Key Lime Pie Filling
5 large egg yolks
1 Tbsp plus 1 tsp key lime zest (zest of approx. 14 - 15 key limes) (See Notes below)
2 300mL cans sweetened condensed milk
1 cup key lime juice (approx. 1 1/4 lbs or 28 key limes)
Sweetened whipping cream, as garnish
Lime slices, as garnish
Instructions:
Preheat the oven to 350F and set aside a 9” (26 cm outer diameter) ceramic pie dish, with a 1.2L capacity (deep dish).
Creating the Coconut Graham Cracker Crust: To a large bowl, add the crushed graham crackers, butter, coconut flakes, sugar and salt and mix until fully incorporated.
Pour the graham cracker mixture into the pie dish. Then, using a measuring scoop or spoon, spread the mixture over the base and up the sides of the pie dish. You want the graham cracker crust to be fairly compact and even.
Bake for 10 minutes or until golden in colour. Then, remove the pie dish from the oven and let it cool for 15 minutes.
Preparing the Key Lime Pie Filling: While the Graham Cracker Crust is cooling, to a large mixing bowl, add the egg yolks and key lime zest. Using a handheld or stand mixer, beat the eggs yolks and zest on high speed for 3 minutes or until ribbons have formed.
Add the condensed milk and lime juice and mix on low speed until just combined. Pour the filling into the pre-baked Graham Cracker Crust.
Bake for 25 - 28 minutes or until the edges are firm and the centre is jiggly. Transfer the pie dish to a wire rack and let it cool at room temperature for approximately 1 hour. Then, refrigerate for at least 6 hours, but preferably overnight, to allow the Key Lime Pie to fully set.
The Finishing Touch: Remove the Key Lime Pie from the refrigerator just before serving. Garnish with sweetened whipped cream and lime slices and cut the pie into desired slices. Serve and enjoy!
Notes:
Let Your Eyes Be Your Guide: Baking times will vary depending on the type, size and depth of the pie dish used. My recipe has been developed using a deep dish ceramic Emile Henry pie dish. I love using ceramic stoneware because it yields a more even bake, at the expense of a longer bake time. If you plan to use a metal or glass pie dish for this recipe, you may need to adjust the filling amount and baking time. Metal pans conduct heat quickly, which may shorten bake time and lead to over browning of the pie crust.
Make It Gluten-Free: To make this Key Lime Pie gluten-free, simply substitute the graham crackers in this recipe on a 1:1 basis with gluten-free graham crackers (or crumbs). I like using Kinnikinnick Foods Graham Style Cracker Crumbs. They are gluten-free and work beautifully in this recipe.
Getting the Most Out of Your Limes: To get the most out of your key limes and make them work double duty, zest them before juicing. Trust me, trying to zest after juicing will make your job all the more difficult.
Checking For Doneness: Assessing whether your Key Lime Pie has fully cooked can be tricky. After all that work, nobody wants a runny filling! So, follow these tips and tricks for the best results: You know your Key Lime Pie is done when the filling closest to the crust has set and the centre jiggles rather than wiggles, when you give it a little nudge. Chilling the Key Lime Pie overnight gives you a little added insurance for a “set” filling. The cool temperature within the refrigerator creates the ideal environment and enables the filling to fully set before serving.
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