Fabulous Key Lime Pie with Coconut Lime Crust is an amazing summer dessert. One of my former colleagues, Shay, loves Key Lime anything! She’ll tag me on Facebook whenever she sees a recipe .(Hint, hint!) My 5th grade team members would wait for the mood to hit so I could spoil them with the sweets of my passion. You know when teachers spell “stressed ” backwards it spells desserts, right? They can smooth away the worst of days in middle school !
During the year, one of my husband’s favorite former colleagues usually comes over with her family to feast. During our summer BBQ, she would be disappointed if this Fabulous Key Lime Pie with Coconut Lime Crust was not served. So when they came over to catch up and watch the Olympics, I did not want to disappoint Shunny, so her wish was my command! Bam! Here it is! To this day, she and her husband Joseph, say I have spoiled them; any other version they try doesn’t meet this standard.
The normal graham cracker crust which accompanies most Key Pies fades into history once you take a bite of this combination. Perfection in one bite. In a medium-sized bowl, sprinkle the sugar and lime zest over the coconut and pour in the melted butter. Toss and stir to combine all ingredients. Using a measuring cup, tap and conform coconut to evenly line the pan to the edges. Bake it in a 325 degree oven for about 22-25 minutes. Generally, I start checking it around 20 minutes as you don’t want it too brown! Allow to cool on a cooling rack prior to pouring in filling.
For the filling, blend all of the ingredients at once; it should be slightly thick. Pour it into the cooled coconut crust and bake at 350 degrees for 15 minutes. At this point, the filling should be firm with a little jiggle to it. Cool on cooling rack for 30 minutes prior to placing it in the refrigerator for at least another 30 minutes before serving.
Prep time:
Cook time:
Total time:
Serves: 8
- Coconut Crust
- 2 c. sweetened coconut
- 4 T. butter, melted
- 1 T. sugar
- 1 t. lime zest
- Key Lime Filling
- 1- 14 oz. can sweetened condensed milk
- ½ c. Key Lime Juice ( I used Nellie and Joe's Famous Key West Lime Juice.)
- 4 large egg yolks
- 1 T. lime zest
- Sprinkle the sugar and lime zest over the coconut.
- Pour the melted butter over the previous ingredients in a medium-sized bowl. Toss .
- Using a measuring cup, tap and conform coconut to evenly line the pie pan to the edges.
- Bake it in a 325 degree oven for about 22-25 minutes.
- For the filling, blend all of the ingredients at once; it should be slightly thick.
- Pour it into the cooled coconut crust and bake at 350 degrees for 15 minutes.
- At this point, the filling should be firm with a little jiggle to it.
- Cool on cooling rack for 30 minutes prior to placing it in the refrigerator for at least another 30 minutes before serving.
