You can hear em' on a coconut telegraph.....in my best Jimmy Buffett voice. I love me some of this Toasted coconut key lime pie. It speaks everything summer. A fresh tart lime and coconut filling that sits on a buttery homemade graham cracker crust. Garnish it off with toasted coconut and lime zest. Each bite sends your tastebuds soaring to the islands. I wished I were there right now as well!
A few other recipes that are great for summer are my key lime tart, red white and blue cheesecake, and fresh raspberry cupcakes.
Where is this key lime pie from?
For father's day last year, I searched high and low for the best key lime pie around the Milwaukee area. That is when I came across this place in the Bayview area called Honeypie. So I made the 35 minute trek from Mukwonago to get this pie (things that wives do for there husbands) OMG.... it did not disappoint at all! It was by far the best one I have ever eaten and the hubby was on cloud nine!
So when Father's day came around this year, my hubby stated that he was craving that pie again. I looked on the website and they were all sold out. So I decided to try and research to find a recipe for a pie similar to Honey Pie's. And then, BAM! The owner from Honey Pie actually posted the recipe!
I adapted from their recipe and added my homemade graham cracker crust. Nonetheless, MAKE THIS pie. It is so damn good!
Ingredients
Graham Cracker Crust
- Two packages of honey graham crackers: or store bought graham cracker crumbs
- Unsalted butter
- Light brown sugar: dark would work as well
- Salt
Lime Filling
- Two cans of sweetened condensed milk
- Fresh lime juice
- Zest of two limes: extra for garnish
- 4 egg yolks
Coconut Filling
- 1 cup of toasted coconut: I did mine on stovetop, extra for garnish
- Granulated sugar
- Cornstarch
- salt
- whole milk
- unsalted butter
Sweetened coconut
- 1 package of sweetened coconut flakes
Whipped cream
- 1 pint of heavy whipping cream
- Confectioner's sugar
- vanilla extract
- salt
Step by step instructions
Graham Cracker crust
With a food processor, pulse down graham crackers to a fine crumb mixture. Put in a large mixing bowl and add your melted butter, light brown sugar and pinch of salt.
Lastly, fold in the mixture until just moistened. Pour crumb mixture into a 10 in pie pan and press around the sides and bottom. Place in the fridge for an hour to chill.
Lime Filling
First, in a medium bowl, beat the sweetened condensed milk and 4 egg yolks until fluffy (about 4 minutes). Second, add in the lime juice and zest and beat an additional 3 minutes. Pour mixture into prepared pie crust.
Lastly, bake at 325 for 17 minutes or until center is set. Allow to cool to room temperature.
Coconut Filling
Prepare the coconut filling while the lime layer is baking. In a large saucepan, whisk together the remaining 4 egg yolks and granulated sugar until fluffy. Next, add in the cornstarch and salt and whisk until blended completely. Lastly, whisk in the whole milk.
Set the saucepan over medium-high heat and cook, whisking constantly, until mixture thickens to a pudding-like consistency. The filling should have big-thick bubbles when it's done and will feel much thicker when mixed. It should take about 10 minutes.
Remove from the heat and stir in the butter, vanilla extract and about ¾ cup of the toasted coconut. Cover the filling with plastic wrap so a skin doesn't form.
Toasted coconut
There are three ways to toast coconut.
- Stove top- lay coconut in a pan and cook on medium for about 5 minutes until the flakes are a light golden color.
- Microwave: place in a microwave safe bowl and cook for 5-6 minutes, stirring in between.
- Oven: at 350 degrees lay coconut on a baking sheet. Bake for 8-10 minutes or until the flakes are golden in color.
See video below for the stovetop method!
Whipped cream
In a stand mixer with a whisk attachment, add in the heavy cream, confectioner's sugar, vanilla extract and pinch of salt. On a medium high speed mix until stiff peaks form.
Assembling the pie
Once the lime filling has cooled within the graham cracker crust, the cooled coconut filling can be placed on top of the lime filling. Top with whipped cream and garnishes. Be sure to refrigerate up to 4 hours before serving. Pie is best served immediately.
Substitutions and variations
- Substitute with a shortbread or coconut crust
- Add in some crushed pecans for flavor enhancement
- Add white chocolate shavings to the topping
- Make into mini versions or a tart
Frequently asked questions
Store in the fridge for 2-3 days. For the freezer up to 1-2 months.
Toasted coconut key lime pie
Equipment
- Electric hand mixer
- Stand Mixer with whisk attachment
- Food processor
- Home Decor
- Measruing cups and spoons
- Large saucepan
- spatula
- Plastic wrap
- Whisk
- 10 in pie pan
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs, pulsed in food processor
- 12 tablespoon unsalted butter melted
- ¼ cup light brown sugar
- pinch of salt
Toasted coconut lime pie
- 2 14oz sweetened condensed milk
- 8 large egg yolks divided
- ½ cup lime juice
- lime zest 2 limes
- ½ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon salt
- 2½ cups whole milk
- 1 teaspoon vanilla extract
- 2 tablespoon unsalted butter
- 1 cup sweetened coconut toasted; reserve some for garnish
- lime zest garnish
Whipped cream
- 1 pint heavy whipping cream
- ½ cup confectioner's sugar
- pinch of salt
- 1 tablespoon vanilla extract
Instructions
Graham Cracker Crust
- In a food processor, pulse down graham crackers to a fine crumb mixture. Pour in large mixing bowl and add the melted butter, brown sugar, and pinch of salt. Combine until just until crumb mixture is no longer dry.
- Pour crumb mixture into 10 in pie pan and pat down until all the sides and bottom are covered. Place in refrigerator for 1 hour.
Whipped cream
- In a stand mixer with a whisk attachment, whisk together the heavy cream, confectioner's sugar, vanilla and pinch of salt. Mix on a medium-high speed until stiff peaks form.
Toasted coconut lime pie
- Preheat oven to 325°. In a medium bowl, beat sweetened condensed milk and 4 egg yolks until fluffy (about 4 minutes). Add the fresh lime juice and zest and beat for an addtional 3 minutes. Pour into prepared pie crust and bake for 17 minutes or until center is set. Remove from oven and cool to room temperature.
- Prepare the coconut layer while the lime layer is baking. In a large saucepan, whisk remaining 4 egg yolks and granulated sugar until fluffy. Add the cornstarch and salt and whisk until blended completely. Add in the whole milk and mix together.
- Set saucepan over medium-high heat and cook, whisking constantly, until the mixture thickens to a pudding like consistency. The filling should have big, thick bubbles when it's done and will feel much thicker when it is mixed. This takes about 10 minutes.
- Remove from heat and whisk in vanilla, butter and ¾ cup of the toasted coconut.
- Let the filling cool completely. Cover with plastic wrap so a skin does not form on top. When cool, mound over the top of the pie and then top with whipped cream. Refrigerate for 4 hours. Garnish with addtional toasted coconut and lime zest! Serve and enjoy.
Notes
- Best if pie is serve immediately
- Pie will only fit in a 10 inch pie pan
Nutrition
Recipes to try!
Fun fact of the day!
It's against the law to burp or sneeze in a church in Nebraska. What is the world?
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