Key Lime Pie

A crunchy graham cracker and coconut crust, creamy tangy Key Lime Custard and a fluffy lime whipped cream is what makes this easy pie taste incredibly luxurious. Make this for Easter, Thanksgiving, summer holidays or special occasions.

Course Dessert

Cuisine American

Keyword Key Lime Pie, Key Lime Pie From Scratch, Lime Pie

Prep Time 20

Cook Time 40

Chilling Time 4

Servings servings

Calories 477kcal

Author Heather

Ingredients

Graham Coconut Crust

1/2 cup unsweetened shredded coconut
1 1/2 cups graham cracker crumbs *see Note #1 below
5 1/2 tablespoons coconut oil *melted, see Note #2 below
1/2 teaspoon lime extract

Key Lime Custard

3 large egg yolks
1 tablespoon lime zest *from about 1-2 large limes (plus 1 additional for garnish), see Note #3 below
1 (14 ounce) can sweetened condensed milk
2/3 cup Key Lime Juice *see Note #4 below

Lime Whipped Cream

1 cup heavy whipping cream *see Note #5 below
1 tablespoon granulated sugar
1/2 teaspoon lime extract

Instructions

Graham Coconut Crust

Preheat over to 350℉.
Place coconut on a cookie sheet and toast in preheated oven until golden brown, about 4-5 minutes. Let cool to room temperature.
Process graham crackers into crumbs that resemble sand texture in a food processor. See Note #6 below.
Add toasted and cooled coconut to graham cracker mixture and process for 30 seconds or just long enough to break up the coconut slightly.
Transfer graham cracker mixture to a medium sized mixing bowl.
Melt coconut oil (or butter) and add oil to graham cracker mixture along with lime extract.
Mix until the oil as fully distributed throughout and the cracker mixture resembles rough and loose wet sand.
Transfer mixture into a 9 inch pie pan and evenly distribute within the pie pan.
Using the back of a dry measuring cup press crumbs into the bottom and side of the pie pan.
Bake at 350℉ for 10-12 minutes. Remove from oven and let cool to room temperature.

Key Lime Custard

Lower temperature of the oven to 325℉.
To the bowl of a stand mixture (or a large mixing bowl using a hand held mixer) add egg yolks and lime zest. Beat on high speed for 3-4 minutes or until mixture lightens in color and slightly thickens.
To the same bowl add sweetened condensed milk and continue beating on high speed for an additional 5 minutes, making sure to stop the mixture and scrape down the sides of the bowl halfway through.
Lower the speed to medium and slowly pour in lime juice. Mix until just combined.
Pour mixture into baked and cooled graham cracker crust.
Bake at 325℉ for 25-30 minutes or until internal temperature reads 145℉ and the pie is set around the edges and still slightly wobbly in the center.
Remove from oven and let cool to room temperature. Once cooled, cover the pie loosely with plastic wrap and refrigerate for several hours or overnight before topping.

Lime Whipped Cream

Place a large glass bowl or the bowl of a stand mixer in the freezer for at least 30 minutes.
Pull the chilled bowl from the freezer and add heavy whipping cream, granulated sugar and lime extract to the bowl.
Beat on low speed for about a minute and then increase to high speed until soft peaks form, about 3-4 minutes.
Top pie with large spoonfuls of the whipped cream making fluffy disorganized mounds.
Garnish with lime zest.

Notes

Recipe Notes

Note #1- Approximately 12 whole sheets of graham crackers will create 1 1/2 cups crumbs. The easiest way to process the crackers is using a food processor. However, the crackers an also be processed by placing them in a sealable plastic bag and rolling a rolling pin over the crackers.

Note #2- Butter may also be used in place of coconut oil. However, coconut oil adds a delicious tropical flavor to this pie.

To melt the coconut oil, place in a glass bowl and use power level 3 in 20 seconds increments or until the oil is melted.

Note #3- The zest can come from either Key Limes or regular limes.

Note #4- Regular lime juice may be used in place of Key Lime Juice. See What are Key Limes section above in post for more details.

Note #5- 1 cup of heavy whipping cream will produce 2 cups of whipped cream. A pint (2 cups) of heavy whipping cream will produce 4 cups of whipped cream as seen in the pictures and video.

If using a pint of heavy whipping cream increase the sugar to 2 tablespoons and the lime extract to 1 teaspoon.

Note #6- Graham cracker crumbs can also be made by placing crackers in a plastic sealable bag and using a rolling pin to roll over the bag.

Nutrition