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Coconut-Key Lime Pie

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. If that wasn't enough, the dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Everyday Food, November 2010
  • Yield Serves 6 to 8
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Ingredients

  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.5 ounces) unsweetened coconut milk
  • 1/3 cup fresh or bottled Key lime juice
  • 7 large egg yolks
  • 1 Easy Press-In Pie Crust, made with graham crackers
  • 2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar
  • 3 tablespoons sweetened shredded coconut, toasted

Directions

  1. Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
  2. In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Recipe Reviews

  • kekniffin
    3 Sep, 2012

    This recipe was OK, but took almost and hour and a half to cook. Plus I didn't think there was enough coconut or key lime flavor. It was basically a custard pie. Will not make again.

  • kmiller31
    9 Apr, 2012

    I made this recipe for a pot luck supper that I was not able to attend. People will not stop raving about it. Luckily I have some key limes left over and nothing to do with them. I'll be making another one so that I can enjoy a slice this time.

  • Mertle30
    16 Oct, 2011

    I love this recipe so much! It's very easy to make and it's kind of lite so you could have 5 pieces and still not be very full:)
    I have made this twice, and it was GREAT both times.
    Thanks Martha!:)

  • facosta
    24 Apr, 2011

    Sencillamente espectacular, muy bueno, Gracias Martha desde Costa Rica