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+ servings
coconut lime pie

Toasted coconut key lime pie

Honey Pie Cafe
A homemade graham cracker crust that is filled with a tart lime and sweet coconut filling and topped off with whipped cream.
Prep Time 45 mins
Cook Time 17 mins
Total Time 1 hr 2 mins
Course Kitchen
Cuisine American
Servings 8 people
Calories 757 kcal


  • 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


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
  • 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


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.


  • Best if pie is serve immediately
  • Pie will only fit in a 10 inch pie pan


Serving: 8peopleCalories: 757kcalCarbohydrates: 61gProtein: 9gFat: 54gSaturated Fat: 33gCholesterol: 327mgSodium: 393mgPotassium: 274mgFiber: 2gSugar: 40gVitamin A: 1867IUVitamin C: 5mgCalcium: 177mgIron: 2mg
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