Coconut Cream Key Lime Pie

Nothing says summer like a key lime pie. And key lime pies are one of my favorites. I always loved key lime pie, but really fell in love with it on our cruise to the Keys last year. As soon as I got home, I made these mini key lime pies.  And then I made this awesome Macadamia Key Lime Pie.  So it is no secret that I love key lime pie.

I found this recipe for coconut key lime pie and immediately had to try it. The coconut whipped cream on top. Seriously the best part about the pie. So creamy and delicious on top of the key lime pie. The crust is also made of graham cracker and coconut. This pie is the perfect summer pie. The coconut and lime flavors compliment each other perfectly and I know you will love it too!



Coconut Cream Key Lime Pie

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Alyssa Rivers
Servings 6 Servings

This pie is the perfect summer pie. The coconut and lime flavors compliment each other perfectly and I know you will love it too!

Course Dessert
Cuisine American
Keyword coconut cream key lime pie, key lime pie, pie recipe


For the Pie:

  • 4 large egg yolks
  • 2 teaspoons Key lime zest grated
  • 1 can sweetened condensed milk 14 ounce
  • 1/4 cup Key lime juice fresh
  • 1/4 teaspoon pure vanilla extract
  • 8 whole graham crackers
  • 1/4 cup sweetened coconut flakes
  • 2 tablespoons light brown sugar
  • 6 tablespoons butter melted

For the Coconut Whipped Cream:

  • 1 1/2 cups whipping cream very cold
  • 1/4 cup plus 1 tablespoon coconut cream I used Coco Lopez
  • 2 teaspoons confectioners' sugar heaping
  • 1 teaspoon vanilla
  • 1/2 cup sweetened coconut lightly toasted, for garnish


  1. In a medium sized mixing bowl, whisk together the egg yolks, grated lime zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened. Set aside for about 20 minutes.
  2. Preheat oven to 325 degrees. In a food processor, combine graham crackers, coconut flakes, and brown sugar and pulse until they are fine crumbs. Add the melted butter and press into the bottom and sides of a 9 inch glass pie plate. Bake for 8-10 minutes or until lightly golden brown.
  3. Add the thickened filling to the pie crust and bake for about another 15 minutes until the center is firm but jiggles slightly in the middle. Remove from the oven and let cool to room temperature and then refrigerate until chilled about 3 hours.

To make the coconut whipped cream:

  1. Combine the whipped cream, coconut cream, confectioners sugar, and vanilla. Beat until it forms soft peaks. Spread on top of chilled pie and garnish with toasted coconut.
Nutrition Facts
Coconut Cream Key Lime Pie
Amount Per Serving
Calories 740 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 32g160%
Cholesterol 264mg88%
Sodium 367mg15%
Potassium 418mg12%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 49g54%
Protein 11g22%
Vitamin A 1574IU31%
Vitamin C 6mg7%
Calcium 263mg26%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This pie puts me in vacation mode! Like I’m in Key West, yours looks better than the versions I saw in Key West though! And this dessert matches my lime green pants. yay for that. I better just stick with one or two pieces though if I want those pants to still fit, hehe.

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