Ginger Coconut Key Lime Pie

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Tangy, sweet, and simply delicious Ginger Coconut Key Lime Pie…with a toasted coconut graham cracker crust, of course! This decadent dessert is just like the classic pie you know and love, but revamped with extra flavor. With a four ingredient graham cracker crust that’s extra sweet and coconutty, filled with a classic key lime pie filling, but with the addition of coconut milk and freshly grated ginger to give each and every bite a tropical but oh-so delicious pop of flavor! If there ever was a key lime pie that you needed to make, it’s THIS ginger coconut key lime pie. Seriously delicious.

About The Recipe

Every once in a while, my mom and I come up with a recipe idea that is something we are completely obsessed with…but it becomes one of the biggest challenges to make. This key lime pie was one of those recipes!!

I honestly thought that we were never going to get it to come out right. But, with a lot of tweaks, we were finally able to get this pie right and…oh-my-gosh, you guys!

It was SO worth the wait.

My mom and I came up with this recipe about a month or so ago. We always love sharing key lime recipes in the summer, but this summer we wanted to do something a little more than a classic key lime pie.

So, we put our heads together and tried to come up with something that would compliment, but not over-power the key lime.

Which is how we came up with ginger and coconut!

Honestly, they’re such a classic combination. But, no matter how good this pie was, we just couldn’t get it to bake right!

We were originally trying to make this with coconut condensed milk, but no matter how we changed the recipe, we could never get the custard to set.

So, we changed gears and added coconut milk to the filling to see if we could still get the flavor without changing the structure.

This time, it finally worked! We were so freaking excited. Between the buttery graham cracker crust with hints of coconut, then the tangy sweet filling with a subtle hint of ginger in every bite.

It could NOT have turned out any better and it’s definitely become our new go-to key lime pie!

Though, the best part? It actually SO EASY to make!

What is Key Lime Pie

Traditionally, a key lime pie is made from a filling that consists of egg yolks, sweetened condensed milk, and (of course) lime juice inside a graham cracker crust. Though, for this recipe, we decided to give it a few more tropical vibes by adding the addition of fresh ginger, coconut milk, and shredded coconut!

What’s The Difference Between Key Limes and Regular Limes?

More often than not, a key lime is much smaller than the regular limes you find at the grocery store. Though, that’s not the only difference! More often than not, key limes tend to be sweeter in flavor than traditional limes and are more aromatic.

Key limes provide the perfect flavor for this pie, but if you can’t find key limes at your local store, you can use regular limes in this recipe and not really be able to tell a difference in flavor!

Reasons You Will Love This Ginger Coconut Key Lime Pie

• Each bite tastes like summertime!
• Bake times are minimal. Which means, you get a delicious pie much faster!
• Can be made ahead of time.
• Each component for this recipe only has 3 – 4 ingredients.
• The perfect summer recipe.

Equipment Needed

• Sheet Pan
• Wood Spoon
• Mixing Bowl
• Rubber Spatula
• 9 Inch Tart Pan
• Tart Tamper
• Whisk

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

For The Crust:

• Graham Cracker Crumbs – You can use store-bought graham cracker crumbs or make your own by crushing 12 graham cracker sheets!
• Unsweetened Shredded Coconut – Adds a nutty, but sweet flavor to the crust.
• Granulated Sugar – Adds just the right amount of sweetness.
• Salted Butter – Binds the crust together and helps cut some of the sweetness.

For The Filling:

• Egg Yolks – By using egg yolks, it not only thickens the custard, but also gives it a rich flavor and silky-smooth texture.
• Sweetened Condensed Milk – Since there’s no sugar in this recipe, using condensed milk adds sweetness and a delicious flavor to this pie.
• Key Lime Juice – Helps provide a delicious flavor to each bite.
• Lime Zest – Since key limes are quite a hassle to zest, it’s best to use a regular lime to get the zest needed for this recipe!
• Fresh Ginger – Adds a little bit of a zingy, slightly spicy flavor to this pie that makes it utterly delicious.

How To Make Ginger Coconut Key Lime Pie

Step 1: Prepare crust

Spread coconut on sheet pan. Bake, stirring frequently, until golden brown about 5 minutes.

In a small bowl, combine graham cracker crumbs, coconut, sugar and melted butter. Mix well.

Press into bottom and up sides of a 9 inch tart pan.

Step 2: Make filling

Combine all ingredients in a medium bowl. Whisk until combined.

Step 3: Bake

Pour filling into prepared shell. Tap on counter to remove air bubbles. Bake for 35 minutes, or until set. Refrigerate at least 2-3 hours before serving.

FAQ’s and Troubleshooting

Why is my crust greasy?
This is caused by too much butter being added to the graham crackers. It can also become greasy if it’s left out too long before baking!

My filling isn’t completely set up after refrigerating!
This can happen and it’s due to underbaking. Each oven bakes differently. We found that 15-20 minutes sets our pie just right, but yours may need 5 minutes or so longer. You can give it a little jiggle in the oven to see if it’s done. If there’s still a lot of jiggle, it probably needs about 5 minutes longer. If it’s mostly set, only a tiny bit of jiggle in the middle, then it’s ready to take out!

Why are there so many bubbles on the top of my pie?
This is caused by mixing the filling. It’s just air bubbles. You can cover it with whipped cream or even meringue, if desired.

Topping Ideas

For this recipe, you can leave it as-is or add a little extra oomph! We personally love to use Chantilly Cream with a little bit of lime zest over the top of this pie, but if you’d like to make it a little more fancy, you can make meringue and top this pie after baking.

How To Store

Once this pie is made, it needs to be kept in the refrigerator! It should keep about 3-4 days in an airtight container.

You can also freeze this pie for up to 3 months!

Substitutions

• No key limes? No worries! You can use regular limes and not really taste a difference in this recipe.
• If you want to make this recipe gluten-free, you can use gluten-free graham crackers for the crust.

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Expert Tips

• For this recipe, it’s best to use a tart pan with a removable bottom.
• Make sure there are no large chunks of graham cracker in the crumbs.
• Once you mix up the crust, be sure to work quickly! It can dry out and become difficult to work with/not bake right if left out too long.
• A tart tamper or small measuring cup will greatly help when pressing down the crust!
• Make sure the filling is well mixed before adding it to the crust.

When you make this Ginger Coconut Key Lime Pie, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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