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…
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
- 1/2 Tbs lime zest (or more depending on your taste)
- 2 whole egg yolks
- 1 14oz. can sweetened condensed milk
- 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