Key Lime Pie with Cream of Coconut and Graham Crust
This tropical key lime pie combines tart key lime juice with rich cream of coconut for an extra creamy, coconut-kissed filling. Built on a classic graham cracker crust and topped with billowy whipped cream, it offers a perfect balance of tangy and sweet flavors. The cream of coconut adds luxurious richness while enhancing the tropical theme. Ideal for summer gatherings, holidays, or whenever you crave a slice of paradise. Can be served chilled from the refrigerator or frozen for a firmer texture that cuts beautifully into clean slices.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup butter, melted
- 14 ounce condensed milk, canned
- ¾ cup cream of coconut, Coco Lopez or Coco Realcoconut cream1:1coconutdairy-altdairy-free
use thick part from chilled coconut milk can
- 8 ounces cream cheese, softened
- 2 large whole eggs
- 2 large egg yolks
- ¾ cup key lime juice, Nellie & Joe'sregular lime juice1:1citrus
slightly less tart but works well
- ¼ teaspoon lime oil, Boyajian(optional)lime zest1:4 ratiocitrus
adds fresh citrus flavor, use 1 teaspoon zest instead
- 1 teaspoon lime zest(optional)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- lime slices
Instructions
- 1
Mix graham cracker crumbs, sugar and butter and press into 9 inch deep dish pie pan
- 2
Bake crust at 375 degrees for 8 minutes
- 3
Let crust cool completely
- 4
Beat condensed milk and cream of coconut until smooth in large mixing bowl
- 5
Add cream cheese and beat until smooth
- 6
Beat in whole eggs and egg yolks
- 7
Add lime juice and lime oil and beat until smooth
- 8
Pour filling into pie shell
- 9
Bake at 325 degrees for 30 minutes or until pie appears set
- 10
Cool at room temperature for about 1 hour
- 11
Transfer to refrigerator and chill for about 5 hours or until completely cold
- 12
Whip cream and powdered sugar until stiff peaks form
- 13
Beat vanilla into whipped cream
- 14
Pipe whipped cream around edges of pie
- 15
Garnish with lime slices
Tips
Use bottled key lime juice like Nellie & Joe's for consistent tartness, or substitute with fresh key lime juice if available
The pie can be frozen and cut while frozen for cleaner slices and a firmer texture
Allow the crust to cool completely before adding filling to prevent the filling from becoming too warm
Good to Know
Refrigerate covered for up to 4 days or freeze for up to 2 months
Can be made 1-2 days ahead, add whipped cream topping just before serving
Serve chilled or frozen, cut with sharp knife dipped in warm water between slices
Common Mistakes
Don't skip cooling the crust completely to avoid melting the filling
Don't overbeat the filling to avoid incorporating too much air
Don't underbake or the center will be too loose when chilled
Substitutions
Dairy-Free Swaps
General Alternatives
adds fresh citrus flavor, use 1 teaspoon zest instead
slightly less tart but works well
FAQ
Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works as a substitute though it will be slightly less tart and aromatic than authentic key lime juice.
How long does this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 4 days, though it's best within the first 2-3 days.
Can I freeze this pie?
Yes, this pie freezes beautifully for up to 2 months. You can serve it frozen for a firmer texture or thaw before serving.