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Coconut Lime Pie

The easiest coconut lime pie recipe... ever!
Course Dessert
Keyword coconut pie, pie

Equipment

  • mixer
  • oven

Ingredients

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

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!