Coconut Key Lime Pie

Coconut Key Lime Pie Recipe

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Stephanie Hawkins


This pie is tart and sweet and very well balanced.


★★★★★ 1 vote

1 Hr 30 Min
1 Hr 30 Min


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  • 1 c
  • 1/3 c
    corn starch
  • 1/2 c
  • 1/4c c
    fresh squeezed lime juice
  • 1/4 c
    coconut milk
  • 1
    9' graham cracker crust pre made and set aside.
  • 1/4 tsp
    fresh grated lime zest
  • 1/4 tsp
  • 1` pt
    heavy whipping cream, left in fridge to remain cold
  • 1 tsp
  • 1/2 c
    powdered sugar, sifted and set aside.
  • 1/2 c
    fresh toasted coconut flakes.

How to Make Coconut Key Lime Pie


  1. pre make graham cracker crust and set aside in fridge to reform.
  2. in sauce pan add sugar cornstarch water and lime juice and coconut milk. mix together well and turn heat to medium heat. stiring constantly until mixture thickens, turn down heat to low and add butter, stir for one minute. turn off heat and let butter melt into mixture. add zest. set aside and cool for five minutes. spoon into graham cracker crust and refridge for about 1 hour. or until set and cool.
  3. In mixing bowl with whisk attachment add heavy whipping cream and whip for about 5 minutes or until it starts to thicken, add vanilla, and 1/2 of the powdered sugar, mixing for 5 minutes add remaining powdered sugar. whip until very light and fluffy.(almost a merringue consistency). pipe onto pie and sprinkle toasted coconut flakes.
    I let my pie sit in fridge for another 15 minutes. and then serve. it serves 6

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About Coconut Key Lime Pie

Course/Dish: Pies

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