Rating: 3.85 stars
389 Ratings
  • 5 star values: 130
  • 4 star values: 129
  • 3 star values: 83
  • 2 star values: 36
  • 1 star values: 11

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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 (16)

389 Ratings
  • 5 star values: 130
  • 4 star values: 129
  • 3 star values: 83
  • 2 star values: 36
  • 1 star values: 11
Rating: 5 stars
12/13/2018
My go-to pie for special occasions. Living in Florida, everyone is familiar with key lime pie and it’s various iterations but this one receives rave reviews every time. Don’t change a thing.
Rating: 3 stars
06/28/2018
Be advised that if you use the store-bought shell, there is enough filling for two. I modified the recipe with 1/2 cup of lime juice and 1tsp of coconut extract in the custardy filling, and opted for a merangue instead of whip cream topping, and it turned out well.
Rating: 1 stars
06/21/2018
I've had the pie in the oven from almost 2 hours are the filing has not set and is now curdled. I checked it every 10 min after the 40 min cooking time stated in the recipe and the filing was bubbling and just would not set. I'll need to throw the whole pie out now. I wouldn't recommend making this one.
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Rating: 2 stars
04/16/2017
The recipe as is makes WAY too much filling for a standard pie dish. I had 1 & 1/2 cups of custard left over after filling my pie shell to the brim (this additional is just brushed off in the video). Made me resent buying two cans of sweetened condensed milk to add up to the 13.5 ounces required in the recipe (we only have the smaller cans available) and then having nearly 2/3 of a can left over. Also with seven eggs this custard is quite "eggy" for our tastes and the lime flavor barely registers so will not be making this one again. I did make six mini lime tarts with the left over 1 & 1/2 cups of batter but there are better recipes out there. Also as others mentioned, I did have to bake for longer than 40 minutes for the custard to be set properly (was about 55 minutes).
Rating: 5 stars
02/26/2017
I had 3 of my friends over for lunch and gave them this pie. Everyone loved it it was my first key lime pie and it's now my favorite.Great Recipe.
Rating: Unrated
04/04/2015
Cooked it for an hour and 10 minutes and it's still very wobbly in the middle but the crust and edges are burning,so I'm pulling it out of the oven.We'll see if it's done enough when I try to serve it to my guests tomorrow.Keeping fingers crossed.I followed the recipe exactly!!
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Rating: Unrated
03/23/2015
I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?
Rating: Unrated
03/23/2015
I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?
Rating: Unrated
07/14/2013
@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?
Rating: Unrated
05/01/2013
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.
Rating: Unrated
04/09/2013
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.
Rating: 5 stars
04/03/2013
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.
Rating: 2 stars
09/03/2012
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.
Rating: 5 stars
04/09/2012
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.
Rating: Unrated
10/16/2011
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!:)
Rating: Unrated
04/24/2011
Sencillamente espectacular, muy bueno, Gracias Martha desde Costa Rica