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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:

Affiliate links below.

• deep dish pie plate
• mixing bowls
• cooling rack
• piping bag
• icing tip
• graham cracker crumbs
• key lime juice

1 YEAR AGO: Brownie Sundae Cupcakes

2 YEARS AGO: Homemade Ice Cream Sandwiches

3 YEARS AGO: Italian Chopped Pasta Salad

Key Lime Pie

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.

Print Pin Rate

Course: Dessert

Prep Time: 2 hours 30 minutes

Cook Time: 45 minutes

Total Time: 3 hours 15 minutes

Servings: 8 -12

Author: Jillian - a Food, Folks and Fun original!

Ingredients

• 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
• GARNISHES:
• ½ cup sweetened flaked coconut toasted
• Lime slices for garnish optional

Instructions

• 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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