Key Lime Pie is simply THE pie of summer! This recipe has an amazing coconut graham cracker crust, a creamy lime interior, and a perfectly sweet whipped cream topping.
During the summer Key Lime Pie is my go-to dessert for special dinners, barbecues, and pot lucks. It’s a classic summertime dessert that everyone always loves! I love this recipe because it’s easy and so incredibly delicious. I also love the addition of the toasted coconut to both the crust and topping. When fresh raspberries are in season I like to serve them alongside the pie, too.
Cook’s Note – Key Lime Pie:
- When making the whipped topping for the pie, it is SO important that the cream cheese is at room temperature, this will make sure your whipped topping isn’t lumpy!
- The Key Lime Pie will keep, covered in the refrigerator, for up to 3 days.
Cook’s Tools – Key Lime Pie:
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- deep dish pie plate
- mixing bowls
- cooling rack
- piping bag
- icing tip
- graham cracker crumbs
- key lime juice
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- GRAHAM CRACKER CRUST:
- 1 cup graham cracker crumbs
- ½ sweetened flaked coconut, toasted
- 6 Tablespoons granulated sugar
- 6 Tablespoons butter, melted
- KEY LIME PIE FILLING:
- 8 large egg yolks
- 1 ¾ cups sweetened condensed milk (about 1 ½ 14 ounce cans)
- 1 ¼ cup key lime juice
- WHIPPED CREAM TOPPING:
- 1 cup heavy cream
- ¼ cup powdered sugar
- 4 ounces cream cheese, at room temperature
- ½ cup sweetened flaked coconut, toasted
- Lime slices for garnish (optional)
- FOR GRAHAM CRACKER CRUST: Move oven rack to middle position and preheat oven to 350 degrees F.
- In medium bowl combine crumbs, coconut, sugar, and butter. Use your hands to mix evenly until mixture resembles wet sand. Press crumbs into bottom and up sides of 9.5-inch deep-dish pie plate. Bake 10-12 minutes, or until edges start to turn golden brown. Move crust to wire rack to cool while you make key lime filling; keep oven on.
- FOR KEY LIME PIE FILLING: In medium bowl whisk together sweetened condensed milk, egg yolks, and lime juice until smooth. Pour mixture into baked graham cracker crust. Bake 30-35 minutes, or until pie jiggles slightly. Turn off oven and leave pie in for another 5 minutes. Move pie to wire rack and cool completely, about 2-3 hours.
- FOR WHIPPED CREAM TOPPING: In bowl of stand mixer fitted with whisk attachment, add heavy cream and powdered sugar. Beat mixture until stiff peaks form. Cut cream cheese into 8 pieces and set mixer to low. Slowly add cream cheese, piece by piece, and mix until fully incorporated.
- TO FINISH PIE: Spread whipped cream evenly over pie, you can even pipe rosettes with a Wilton 1M tip. Garnish with toasted coconut and lime slices (optional). Chill until ready to serve.
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