Key Lime Pie Recipe

Prepare crust

Preheat oven to 350°F (175°C). In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt. Pour in 6 tablespoons melted unsalted butter and stir until mixture resembles wet sand and holds together when pressed.

Press crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie dish, creating a compact 1/4–1/2 inch-thick layer. Use the bottom of a measuring cup to tamp firmly for an even surface.

Bake the crust for 8–10 minutes, until set and beginning to brown at the edges. Remove from oven and let cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Make filling

In a medium bowl whisk together 14 oz sweetened condensed milk and 3/4 cup fresh key lime juice until smooth. Whisk in 4 large egg yolks one at a time until fully incorporated, then stir in 2 tablespoons finely grated lime zest.

Pour the filling into the warm, baked graham crust. Smooth the top with a spatula. Bake at 325°F (160°C) for 12–15 minutes, until the edges are set and the center still slightly jiggles (will firm as it cools). Avoid overbaking to keep the filling creamy.

Remove pie from oven and let cool to room temperature on a wire rack, about 1 hour. Then refrigerate uncovered for at least 3 hours (preferably 4–6 hours or overnight) until fully chilled and set.

Toast coconut

While the pie chills (or just before serving), preheat oven to 350°F (175°C) or use a skillet. Spread 3/4 cup shredded sweetened coconut in an even layer on a baking sheet lined with parchment. Optionally brush lightly with 1 teaspoon melted butter for deeper color. Bake 5–7 minutes, stirring once or twice, until golden brown and fragrant. Watch closely to prevent burning. Alternatively, toast in a dry skillet over medium heat, stirring constantly, until golden. Let cool.

Whip chantilly

Chill a mixing bowl and whisk or paddle for 10–15 minutes. Pour 1 cup heavy cream, add 2 tablespoons coconut cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract into the bowl. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Taste and adjust sweetness; fold in 2 tablespoons shredded sweetened coconut if using, for texture. Keep chilled until ready to top the pie.

When the pie is fully chilled, pipe or spread the coconut chantilly over the pie surface, leaving a small rim to reveal the crust if desired.

Sprinkle the toasted coconut evenly over the chantilly. Garnish with lime slices and an extra teaspoon of lime zest if desired.

Return the finished pie to the refrigerator for 15–20 minutes to set the topping, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.