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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.

  • Servings: 8
Coconut-Key Lime Pie

Source: Everyday Food, November 2010


  • 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


  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.

Reviews (8)

  • bewg1954 14 Jul, 2013

    @Archangels........I haven't made this pie yet but will very soon. I know this Lemon Icebox Pie you referred to. My mother also made it and so do I. I recently made one for my neighbor who had told me about a lemon pie his mother made and how he wished to have one again. This is my favorite no-cook pie. Mother also made a chocolate pie that was better than any ready-made chocolate pie I've ever eaten. Do you make the lemon pie too?

  • Archangels 1 May, 2013

    I think this recipe is very much like a Lemon Ice Box pie that my mother made years ago that I just loved. The difference is that the pie is cooked so you don't have to be concerned about raw eggs. The one my mother made was just sweetened condensed milk, egg yolks and lemon juice from 3 large lemons. You didn't cook it at all except to brown the egg topping (which I cannot spell. (merengue), I think.

  • smakager 9 Apr, 2013

    I haven't made this pie yet but want to try it. It sounds very good! If you don't think there is enough flavor you could add some lime zest.

  • Tamara Travani 3 Apr, 2013

    I made this for Easter and it turned out really good! I used less sugar though, I find Martha always puts too much. It did take longer to cook for me, but it was no big deal. I also grated the lime zest into the custard. When you make this just make sure to cook it well! It has to have just the slightest wobble in the center.

  • 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

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