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+ servings
Lime coconut pie

Key Lime Pie In A Coconut Crust

This is an easy dessert that can be made with lime, lemon, and/or orange juice. Your family and friends will love it!
Course Dessert
Cuisine Floribbean
Keyword key lime pie
Servings 8
Calories 426kcal
Author MaryJo


Coconut Pie Crust:

  • 2 cups flaked sweetened coconut
  • 3 tablespoons melted butter

Key Lime Filling:

  • 1 cup white granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 13.5 oz can plain coconut milk
  • 1/2 cup Key lime juice (freshly squeezed or bottled)
  • 4 large egg yolks
  • 2 tablespoons butter
  • food coloring, green (optional)


  • 1/2 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • zest from 1 lime (optional)



  • Preheat oven to 325ºF.
  • Spray a 9" pie plate with cooking spray.
  • Combine coconut and melted butter and mix thoroughly.
  • Press onto the bottom and up the sides of the prepared pie plate.
  • Bake for 15-20 minutes or until coconut is golden. Cool on a wire rack while making the filling.


  • In a small bowl whisk the egg yolks; set aside.
  • In medium saucepan whisk together sugar, cornstarch, and salt.
  • Whisk in coconut milk and lime juice until smooth.
  • Cook over medium-high heat, stirring constantly, until mixture thickens and comes to a boil.
  • Remove from heat.
  • Gradually whisk about 1 cup of the hot pudding mixture into the egg yolks, then whisk the egg yolk mixture back into remaining pudding mixture and return to the heat.
  • Bring back to a boil and cook for 1 minute, stirring constantly.
  • Remove from heat and add the butter and optional food coloring, stirring until smooth. Immediately pour filling into the baked coconut crust. Cool at room temperature, then refrigerate until serving time.


  • Whip cream and sugar until soft peaks form, then spoon or pipe onto the chilled pie and decorate with lime zest, if desired.


  1. A graham cracker crust can also be used to make this pie. Crush 10 or 12 full sized graham crackers in a plastic bag with a rolling pin or in a food processor, (1 1/2 cups). Combine the crumbs in a bowl with 5 tablespoons of melted butter and 2 tablespoons of granulated sugar. Press the crackers into a 9" pie plate evenly on the bottom and up the sides. Chill the crust in the refrigerator for 2 hours prior to filling.


Calories: 426kcal