# Key Lime Coconut Cream Pie

This incredible key lime pie kissed with toasted coconut is simply bursting with flavor.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 6 sheets graham crackers
- 0.5 cup sweetened shredded coconut
- 0.25 cup packed light brown sugar
- 0.25 cup melted butter
- 2 eggs
- 1 14 ounce can sweetened condensed milk
- 0.5 teaspoon vanilla
- 0.125 teaspoon salt
- 0.5 cup key lime juice
- 0.1 drop food coloring
- 1.5 cups cold heavy cream
- 0.25 cup powdered sugar
- 0.25 teaspoon coconut extract
- 1 teaspoon vanilla
- lime zest

## Instructions

1. Set your oven to 350 degrees Fahrenheit.
2. Add six sheets of graham crackers (or 90 grams of Biscoff/Speculoos cookies), half a cup of sweetened shredded coconut, and a quarter cup of packed light brown sugar to a food processor.
3. Process until you have nice, fine crumbs.
4. With the mixer running, add a quarter cup (57 grams) of melted butter.
5. Carefully remove the blade from the food processor and stir the mixture with a spoon to ensure even butter distribution.
6. Transfer the crumb mixture into a pie dish.
7. Use your fingers to roughly shape the crust, then use a glass or measuring cup to press down and compact the crust, angling the glass at the edge to keep the top in line.
8. Bake the crust at 350 degrees Fahrenheit for about 10 minutes, or until fragrant.
9. While the crust bakes, slice key limes in half and juice them to yield half a cup of key lime juice, using a strainer and your fingers if a juicer is not suitable for key limes.
10. In a large bowl, add two eggs, one 14-ounce can of sweetened condensed milk, half a teaspoon of vanilla, and a pinch (eighth of a teaspoon) of salt.
11. Whisk the ingredients together until nice and homogenous.
12. Pour the key lime juice into the filling mixture and whisk; notice how it immediately begins to thicken due to the chemical reaction.
13. Add a tenth of a drop of green food coloring using a toothpick if you desire a green tint, as key lime pies are naturally yellow.
14. Pour the filling into the baked crust.
15. Bake the pie at 350 degrees Fahrenheit for 10 to 15 minutes, or until the center is just a bit jiggly and the edges are set.
16. Let the pie cool for 30 minutes on the countertop, then refrigerate for at least four hours to set perfectly.
17. Once the pie is chilled, prepare the whipped cream by combining one and a half cups of cold heavy cream and about a quarter cup of powdered sugar in a bowl.
18. Whip on low, then medium, then high speed until it reaches a beautiful, soft, smooth peak stage, stopping the mixer before it's done and finishing by hand for control.
19. Using a triggered ice cream scoop, place scoops of whipped cream on top of the pie to create a mountain.
20. Garnish with some lime zest before serving.

## Equipment

- food processor
- mixer
- pie dish
- glass
- measuring cup
- juicer
- strainer
- whisk
- toothpick
- ice cream scoop

## Tips

- You can use Biscoff or Speculoos cookies if you don't like graham crackers or can't find them.
- You can use regular lime juice or store-bought bottled key lime juice if key limes are unavailable.
- Use a glass or measuring cup to press down and compact the crust firmly.
- Do not over-whip the cream to avoid it becoming curdled.
- Finish whipping the cream by hand for more control and perfect texture.

## Source

- Original video: https://www.youtube.com/watch?v=Q6sxIzoNWoU&t=37s
- Recipe page: https://www.cliprecipe.com/recipe/ef74cba9-eafa-472e-81ab-a4473eddf5b7
- Extracted: 2025-12-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt