Coconut Key Lime Pie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) pie pan or springform pan lightly with butter or nonstick spray.

Toast coconut (optional)

Spread the 1/2 cup shredded coconut on a small baking sheet and toast in the oven for 4–6 minutes, stirring once, until golden and fragrant. Watch closely to avoid burning. Remove and let cool.

Combine crust ingredients

In a medium bowl, mix 1.5 cups graham cracker crumbs, the cooled toasted 1/2 cup shredded coconut, 2 tablespoons granulated sugar, and 1/4 teaspoon fine sea salt until evenly combined. Stir in 6 tablespoons melted butter until the mixture holds together when pressed.

Press and bake crust

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pie pan, using the bottom of a measuring cup or glass to compact it firmly. Bake the crust in the preheated oven for 10–12 minutes, until set and slightly golden. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) if you plan to bake the assembled pie; otherwise allow to cool and chill per no-bake instructions.

Zest and juice limes

Wash limes and finely zest until you have about 2 tablespoons zest. Then juice enough fresh key limes or regular limes to yield 3/4 cup (about 8–10 limes depending on size). Strain juice to remove seeds and pulp if desired.

Whisk filling

In a medium bowl, whisk together 14 oz sweetened condensed milk, 3/4 cup fresh key lime juice, 2 tablespoons lime zest, 4 large egg yolks, 1/2 cup coconut cream, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt until smooth and uniform in color. Make sure egg yolks are fully incorporated.

Bake or set filling

Option A — Baked (classic): Pour the filling into the warm baked crust. Bake at 325°F (160°C) for 12–15 minutes, or until the filling is just set in the center (it will still have a slight jiggle). Remove and cool to room temperature, then refrigerate at least 3 hours, preferably overnight, to fully chill and firm. Option B — No-bake (faster): If you prefer a no-bake version, chill the baked crust completely, then pour filling into the chilled crust and refrigerate for at least 6 hours or overnight until completely set. Note: using pasteurized eggs or omitting the yolks and substituting 3/4 cup whipped coconut cream stabilized with 1 tsp gelatin would be required for strict no-bake food-safety choices.

Chill

After the pie has baked or been assembled as no-bake, cover loosely and refrigerate for at least 3–6 hours (best overnight) so flavors meld and the filling firms.

Toast garnish coconut

If not already toasted for the crust, preheat oven to 325°F (160°C). Spread 2 tablespoons shredded coconut on a small baking sheet and toast for 3–5 minutes until golden. Watch closely and remove once lightly browned. Let cool.

Make whipped topping

Place a medium mixing bowl and beaters in the freezer for 10 minutes to chill. Pour 1 cup cold heavy cream into the chilled bowl, add 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft peaks form (about 2–3 minutes). Do not overwhip; stop when peaks hold but still look glossy.

Top and garnish

Spread or pipe the coconut whipped cream over the chilled pie evenly. Sprinkle the 2 tablespoons toasted shredded coconut over the top. For extra flair, garnish with thin lime slices or extra finely grated lime zest.

Serve

Return pie to refrigerator for 15–30 minutes to set the topping, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.