Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Coconut-Key Lime Pie 3.8 (388) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 2, 2020 Print Share Share Tweet Pin Email Servings: 8 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. Ingredients 1 can (14 ounces) sweetened condensed milk 1 can (13.5 ounces) unsweetened coconut milk ⅓ 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 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). 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. Print