Coconut Key Lime Pie
When Seb and I were in Savannah, we enjoyed a *delicious* coconut cream pie at some random crab shack on Tybee Island. I could tell the base was a Jell-o pudding, but I loved it nonetheless! On the other hand, tons of you have dm’ed me for months (honestly, since last summer!) requesting a key lime pie! SO….drum roll please… I present to you coconut key lime pie! This is essentially a key lime pie with a sweet kiss of coconut. It’s not *too* coconutty, but the coconut is noticeable and brings a, well, nuttiness to our otherwise bright, citrusy, sweet and tart key lime pie.
I have a tutorial on my YouTube channel on how to make this coconut key lime pie. It’s super easy, but I know you guys love the visuals to help you out here!
Can I use sweetened condensed coconut milk?
I tried the recipe with the sweetened condensed coconut milk that I found at Sprouts (so delicious and works for dulce de leche) but it sadly didn’t work. The filling becomes a soup in the oven and doesn’t stay together. I would stay away from that.
Do I have to use the Goya cream of coconut?
I used that in this recipe because it’s sweetened and nice and thick. That being said, I haven’t tested the recipe with a coconut cream from another brand. You could 100% try it out, but make sure to stay with my ratios in this recipe to ensure the filling sets!
What if I can’t find key limes?
Don’t worry! Juicing key limes is honestly a pain in the a$$. Most stores have bottled key lime juice which is extremely useful. You can use regular lime slices and zest for garnish.
Can I do something else with this crust?
Of course!!! You don’t have to use vanilla wafers here. I found these amazing coconut cookies at a local spot and almost made a crust with them before Sebastian ate them all (LOL) so I went with wafers with the shredded coconut. You can use any cookie here with the shredded coconut.
What kind of coconut should I buy?
I bought shredded coconut! I would get the sweetened kind that you find in the baking aisle because it tastes more “coconutty” than the unsweetened one. I would refrain from toasted coconut because you’re going to toast it in the oven and you don’t want to burn it.
Pre-made or homemade whipped cream?
You can go with whatever you want here! If you want to pre-make the whipped cream, definitely go with homemade as it doesn’t melt quickly. You can whip full fat coconut milk with some sugar, the same way you would whip heavy cream. I honestly would blend heavy cream with some full fat coconut milk and sugar for the most balanced flavor.
My most important tip in the entire blog post is that you CANNOT mess with the ratios of this filling. Please stick with the measurements or else you risk the chance that your filling will be soupy and not set!! If this happens, you *can* freeze the final baked pie and eat it as a frozen treat. However, it’s best enjoyed out of the fridge so you can enjoy the soft, yet firm, custardy consistency.
|Vanilla Wafer Coconut Crust
|5cups whole vanilla wafers (can sub another cookie of your choice)
|1/3cup shredded sweetened coconut
|Zest of 1 lime
|1/4tsp kosher salt
|7tbsp coconut oil, melted
|Key Lime Coconut Filling
|1 1/2cups sweetened condensed milk
|1/3cup key lime juice
|1/3cup Goya cream of coconut
|Pinch of kosher salt
|5 egg yolks
|Food processor or blender
Preheat the oven to 350 degrees Fahrenheit.
Place the vanilla wafers in a food processor and process until they are fine crumbs. Add the shredded coconut, lime zest and salt (and brown sugar if not using sweetened shredded coconut.) Pulse until fully incorporated, with no chunks. Add the melted coconut oil and pulse until combined. Press the mixture into the bottom and side of a prepared pie pan, forming a uniform crust around the edge. Bake the crust until set and golden, about 10 minutes. Remove it from the oven and let it cool until room tempereature. If pressed for time, feel free to cool it off in the freezer.
For the filling, use an electric mixer with whisk attachment (or a hand whisk) to whisk together the condensed milk, lime juice, coconut cream, salt and egg yolks. Mix on high speed until smooth and thick. If using a whisk, whisk quickly, until smooth and thick (5 minutes or so.
Pour the mixture into the crust. Gently lift the pan up and set it down again to pop any air bubbles (you can skip this if you don't mind having a few bubbles like my pie did) and bake for 15-20 minutes, until set and the center is only slightly jiggly. Place the pie into the fridge and let it set for at least 4 hours, until chilled and firm.
Top with dollops of whipped coconut cream (homemade or pre-made) around the edges of the pie, closest to the crust. Add lime zest and lime wedges. Finish off the pie with some more shredded coconut.