Key Lime Pie Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or 9-inch removable-bottom tart pan.

In a medium bowl combine 1.5 cups graham cracker crumbs, 1/2 cup shredded coconut, 2 tablespoons granulated sugar, 1 tablespoon light brown sugar and 1/4 teaspoon salt. Stir to distribute the dry ingredients evenly.

Melt 6 tablespoons unsalted butter until just melted. Pour butter over the dry mixture and stir until all crumbs are evenly moistened and hold together when pressed.

Form and Bake Crust

Press the crumb mixture firmly and evenly into the bottom and up the sides of the prepared 9-inch pie dish using the bottom of a measuring cup or fingers. Bake in the preheated oven for 10–12 minutes, until the edges are lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C) if baking the assembled pie (optional step below).

Lower oven to 325°F (160°C) if you previously reduced it; otherwise ensure oven is at 325°F. In a medium bowl whisk together 14 oz sweetened condensed milk and 4 large egg yolks until smooth and slightly thickened.

Stir in 3/4 cup key lime juice, 2 teaspoons lime zest, 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Mix until fully combined and slightly emulsified.

Assemble and Bake Filling

Pour the key lime filling into the slightly cooled crust, smoothing the top with a spatula. Bake on the middle rack for 12–15 minutes, until the edges are set but the center still slightly jiggles. The filling will continue to set as it cools.

Cool and Chill

Remove pie from oven and cool on a wire rack for 30–45 minutes. Then transfer to the refrigerator and chill at least 4 hours, preferably overnight, to fully set and develop flavor.

Prepare Coconut Cream

Chill a can or carton of full-fat coconut milk overnight. Open and scoop the thickened solid coconut cream into a chilled mixing bowl, leaving behind any watery liquid (reserve for smoothies). Add 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract.

Using a hand mixer or whisk, beat the coconut cream until smooth and light peaks form, about 1–2 minutes. Taste and adjust sweetness if desired.

Top the Pie

When the pie is fully chilled, spoon or pipe the coconut cream over the set filling. Spread into an even layer or pipe decorative rosettes. Return to fridge while you prepare the garnish.

Preheat a small skillet over medium heat. Add 1/2 cup shredded coconut (and 1 teaspoon demerara sugar if using) and toast, stirring constantly, until golden brown and fragrant, about 3–5 minutes. Watch carefully to avoid burning.

Remove toasted coconut from the pan and spread on a plate to cool. Once cool, sprinkle the toasted coconut over the coconut cream topping just before serving so it remains crisp.

Optional: Garnish pie with thin lime slices or small wedges around the edge and grate an additional 1/2 teaspoon lime zest over the top for extra aroma.

Slice with a sharp knife (wipe blade between cuts for clean slices). Serve chilled. Store covered in the refrigerator for up to 3 days; toasted coconut is best added just before serving to keep it crisp.