This recipe has me almost speechless…but I’ll try to get it together. This is by far the best Key Lime Pie I’ve ever had and the toasted coconut in the crust just sends it over the top. It is pure tropical heaven. It’s been awhile since I’ve fallen in love with a dessert recipe, but this pie has me head over heels and dreaming about its tart-y goodness at night. It is just that good.
To be honest, we have attempted to make a key lime pie one other time in our almost 7 years of marriage. It was a total disaster and probably one of the worst things we’ve made. We kept looking at the recipe over and over trying to figure out what was wrong. Why was it so sour? Why didn’t the filling set at all? Then it dawned on us to check our can of sweetened condensed milk…and sure enough, we had used evaporated milk somehow. So just a pointer for all of you out there: Make sure you’re using sweetened condensed milk. You don’t wan’t to miss out on the best tasting key lime pie of a lifetime.
Alright. On to the recipe…
Ingredients:
For the Crust
- 12 whole Graham Crackers (the complete 4-section pieces)
- 1/4 Cup shredded coconut, lightly toasted
- 1/3 Cup butter, melted
For the Filling
- 1/2 Cup Key Lime juice (This lime juicer makes this step super easy. Just slice each lime in half, place each half face down, and give it a squeeze. Quick and easy!)
- 1/2 Tbs lime zest (or more depending on your taste)
- 2 whole egg yolks
- 1 14oz. can sweetened condensed milk
Directions:
- Preheat oven to 350 degrees
- Crush graham crackers in a Ziploc bag or food processor until they become fine crumbs.
- Pour them into a bowl and add in the toasted coconut.
- Stir in the melted butter and press crumbs into a pie pan to form a crust.
- Bake for 5 minutes or until golden and set. Set aside to cool a little.
- For the filling, mix lime zest, lime juice, and egg yolks in a mixer bowl.
- Add in condensed milk and continue to mix on high until smooth and it begins to thicken.
- Pour mixture into crust and bake for 15 minutes.
- Remove from oven, allow to cool completely.
- Refrigerate for at least 2 hours.
- Serve and enjoy with those you love!
Recipe adapted from The Pioneer Woman
Update: After receiving many questions over the years about the kitchenware and tools I use when making this recipe, I’ve decided to share a few helpful supplies for this recipe here:
- Fiestaware Deep Dish Pie Baker
- Lime Juicer Tool
- Kitchenaid Stand Mixer
- Kitchenaid Mixer Paddle Attachment – Love this attachment and use it all of the time! It actually scrapes the side of the bowl as it is mixing so you don’t have to go back around the bowl with a spatula to make sure your ingredients are thoroughly mixed in. Genius!
key lime pie = the best pie
Need to double the recipe. This only fills halfway.
The best key lime pie ever. Original recipe off Key Lime Juice. I have been making it for years.
Nice to hear from another fan of this recipe. It’s one of my absolute favorite desserts! When Spring is in full swing, I find myself looking for reasons to make it again.
You are so right! I even double it, and make bars with a rectangular cake pan.
I’m going to give it a try when I go gown to see my sweet mother who now has developed the God awful Alzheimer’s disease. My sister is also coming to help me with a minor surgery and would like to make it for her or maybe something I haven’t come to. Thanks, Judy
So sorry to hear about the struggles your family is going through. Hope everyone enjoys the recipe. Pie makes everything a little better!
Prayer for you and your family!
Am I totally screwed if I don’t have the zest? I was able to find key lime juice here in Nebraska but no key limes!
No worries…I’ve made this recipe a few times without the zest and it was still a crowd pleaser. Hope you enjoy!
Use regular limes for zest (Persian Limes are the full size limes) you will end up shredding your fingers if you try and zest key limes.
I just made this yesterday and it was SO good !!!
I added whipped cream with some toasted coconut flakes on top . It was so good i made it again today
Very tasty pie, just like the recipe on the bottle of key lime juice, used 3 egg yolks. The addition of lime zest makes the pie.
I’ve been making a key lime pie very similar to this for a long time. I do have a suggestion or two to change it up,if you are interested. I make a thicker pie, that is so beautiful when sliced. 6 eggs, Nellie and Joe’s key lime juice only. Use slivered almonds and melted butter in your crust. Do not use key lime zest! It is very yellow looking and bitter. Use zest of regular limes. (A professional baker gave me that tip). Basically doubling everything , baking 30 min.
I’ll have to give this variation a try. Thanks for the tips!
Have to agree…the key lime zest is tasty but too chewy, will try reg. Limes next time (or omit)
Have made this recipe with lemons instead as well. Always a fan favourite
What size pie dish are you using ?
I usually make this pie in my Fiestaware 10-1/4 inch deep pie dish.
Making this for my fiancé for valentines but he doesn’t like coconuts. You think removing that could ruin the recipe?
Hope you enjoyed the recipe! The coconut is an optional addition to the recipe. I just can’t resist adding a little tropical twist to this pie.
I’m planning on making this for my Birthday. What size pie pie plate are you using?
Happy Birthday! I hope you love this pie as much as I do. I typically use a 10-1/4 inch deep dish pie plate. Anything close in size should work just fine.
I found Key Lime juice but not the actual Key Lime. Have you tried using the zest from a regular lime with the Key Lime juice? I’d really like to try this recipe. I’ve never seen a recipe for this pie I wanted to try. I’d like to make one for my sister whose been paying a fortune for someone to make them for her.
I have made this several times now (leaving out the coconut) and it is a winner!!
You are so right! I even double it, and make bars with a rectangular cake pan.
I love key lime pie. My sister and I are going to make this pie today, I’m not a big fan of of zest so can it be less or omitted altogether. I know it is supposed to give a dish more flavor.
Can I make the key lime filling ahead of time and fill shells the next day?
I have been using this recipe without the shredded coconut in the crust for 5 years now for my birthday and it is an absolute hit I do add more limes but it’s only because he is more or a tart person!I just want to say Thankyou Thankyou Thankyou
What kind of coconut for this recipe? Sweetened or unsweetened? Thank you.
Great tasting pie. I have made it twice and it sure does not last long at our house.
I do not put sugar in my crust only Graham cracker crumbs and butter.
This pie is absolutely the best! Easy to make and way better than a store bought pie. Thank you for the recipe, my family loved it
This is a fabulous pie. What if I want to make a larger pie. How should I do it.
Simply the best Key Lime Pie I’ve ever had. Better than any restaurant!! I get request for this all the time. People tell me I should sell this Pie! Lol