This easy key lime pie is the perfect summer treat. Slightly tart filling with an incredible coconut graham cracker crust.
The Story Behind the Easy Key Lime Pie
If you’ve been around long enough, you know I’m not a huge fan of pie. However, when a dear neighbor sent me this recipe I knew I HAD to try it.
It seemed simple enough, and she claimed it tasted like the Key Lime Pie she had been trying to recreate for years that she had tasted in South Carolina. Once it had claims to being a true southern recipe, it for sure had to be made by me.
I quickly purchased my bag of key limes, but then life got in the way. We crazily decided to move to Portugal. So I had to go through all of our belongings for our community’s bi-annual yard sale, clean our house top to bottom to be put on the market, and fly to San Francisco to apply for our visas. It’s been a whirlwind of a month. I even managed a girls trip to NYC with some of my besties during all of this.
Did I forget to mention, that my kitchen was closed too because it had to be repainted. I couldn’t bake for some time because of life. I’m convinced that baking is my stress relief activity because I couldn’t do it for a while and wound up with shingles. So goes life!
Anyways, I finally made this Key Lime Pie. Although, my key limes were long past fresh, so I had to use regular limes. It still tastes amazing. However, in my opinion, this crust is to die for. The combination of the toasted coconut, almonds, and graham crackers make the most amazing flavor and texture. It’s so good I may start using that for more pie crusts.
F.A.Q.S for Easy Key Lime Pie
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Easy Key Lime Pie
For the Crust
- 1 cup graham cracker crumbs
- 1 cup toasted sweetened coconut
- 6 tbsp melted butter
- ¼ cup sliced almonds
- 3 tbsp sugar
For the Pie Filling
- 3 large egg yolks
- 1 can sweetened condensed milk
- ⅔ cup freshly squeezed key lime juice
- In a large skillet, toast your sweetened coconut. Stir it the entire time. As soon as it gets golden brown, remove it from the heat and pour into a bowl to cool down. Set it aside.
- Preheat the oven to 350°.
- In the bowl of a food processor, pulse together the graham cracker crumbs, almonds, sugar and toasted coconut.
- Once it is coarsely blended, add in the butter and pulse for 5-10 more seconds.
- Press the crust into a 9 inch pie pan, tart pan, or an 8×8 square pan. Bake for 8 minutes.
- While the crust is cooking, whisk together the egg yolks and sweetened condensed milk.
- Slowly incorporate the lime juice until well combined.
- Pour over the warm crust and bake for 12-14 more minutes.
- Cool for an hour at room temperature before placing it in the fridge to get cold.
- Serve with whipped cream.