(Easiest Ever) Coconut Lime Pie

So, it’s not that uncommon for me to find out about a new food dish I want to try from a blog, a friend, or a recipe book, but I actually found out about this pie from the radio. What? The radio??

Yep! I was listening to a food segment on the radio during my drive home, and the story on this citrus pie sounded so good that I knew I had to try it.

Since my humble baking skills don’t usually let me get too fancy, I always gravitate towards dishes that sound both delicious and easy, and let me tell you, this pie is totally both.

The cool thing about it is that the crust is primarily made of Saltine crackers, so it’s a much quicker way to make a homemade crust, and I love the salty and sweet combination.

I added coconut to the crust of this pie for another flavor component and stuck to only lime (and more of it!) for the filling of the pie. The result is the perfect summer pie that can easily be made for any gathering or cookout.

(Easiest Ever) Coconut Lime Pie, makes one.
Adapted from Bill Smith’s Atlantic Beach Pie

Crust:
1 1/2 sleeves of saltine crackers (about 54 crackers)
1/2 cup of softened unsalted butter
1/2 cup flaked unsweetened coconut
3 tablespoons of sugar

Filling:
4 egg yolks
1 can (14 oz.) sweetened condensed milk
3/4 cup of fresh lime juice (about 6 limes)

Fresh whipped cream for garnish

Use your hands (or a food processor on pulse mode) to crush the crackers into small pieces. Be careful not to crush the crackers to dust, so don’t over-crush them.

Add the sugar, butter, and coconut, and use your hands to combine the mixture until the crumbs begin to form a crumbly dough. If your dough isn’t sticking together at all, add a little more butter until it does.

Press the dough into a pie pan and chill the crust in the fridge for 15 minutes. Bake your crust at 350°F for 18 minutes or until the crust begins to brown. 

While the pie crust is baking, beat the condensed milk with the egg yolks until fully combined. Add the lime juice and beat again until combined.

Once the pie crust is done baking, you can pour in your filling (you don’t even have to wait for the crust to cool!) and pop the pie back in the oven for another 16 minutes until the filling has set.

Allow the pie to cool completely and then chill the pie until it’s completely cold. Add your fresh whipped cream and toasted coconut (if you like), and you’re ready to serve!

Honestly, the hardest thing about this pie is waiting for it to cool before you eat it! That’s definitely a step you’ll want to tough out, though, or the pie won’t stay together when you cut into it.

This pie definitely reminds me of a lime meringue pie, except that it’s so much easier to make, and you get the addition of the salty crust with your tart, but sweet, creamy filling.

And for me, nothing says summer quite like coconut and lime together. Here’s to learning new recipes, no matter how they get to you! xo. Laura

P.S. Check out our pie archives for more recipes!

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The easiest coconut lime pie recipe… ever!

Ingredients

1x2x3x

Crust:

• ▢ 1 ½ sleeves saltine crackers (about 54 crackers)
• ▢ ½ cup unsalted butter (softened)
• ▢ ½ cup flaked coconut (unsweetened)
• ▢ 3 tablespoons sugar

Filling:

• ▢ 4 egg yolks
• ▢ 1 can sweetened condensed milk (14 oz.)
• ▢ ¾ cup fresh lime juice (about 6 limes)
• ▢ whipped cream (for garnish)

Equipment

• ▢
  mixer
• ▢
  oven

Instructions

• Use your hands (or a food processor on pulse mode) to crush the crackers into small pieces. Be careful not to crush the crackers to dust, so don't over-crush them.
• Add the sugar, butter, and coconut, and use your hands to combine the mixture until the crumbs begin to form a crumbly dough. If your dough isn't sticking together at all, add a little more butter until it does.
• Press the dough into a pie pan and chill the crust in the fridge for 15 minutes. Bake your crust at 350°F for 18 minutes or until the crust begins to brown. 
• While the pie crust is baking, beat the condensed milk with the egg yolks until fully combined. Add the lime juice and beat again until combined.
• Once the pie crust is done baking, you can pour in your filling (you don't even have to wait for the crust to cool!) and pop the pie back in the oven for another 16 minutes until the filling has set.
• Allow the pie to cool completely and then chill the pie until it's completely cold. Add your fresh whipped cream and toasted coconut (if you like), and you're ready to serve!

© Author Laura Gummerman

Course Dessert

Keywords coconut pie, pie

Credits // Author and Photography: Laura Gummerman.