Ginger Coconut Key Lime Pie

key lime pie with slice cut into it with another slice on white plate beside with key limes and white flowers around on marble surface.

Ginger Coconut Key Lime Pie

Tangy, sweet, and SO DELICIOUS! This Ginger Coconut Key Lime Pie is a fun, but oh-so tropical twist on the classic dessert. Each and every bite is sure to leave you wanting more!

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 35

Refrigeration Time: 3

Total Time: 3 55

Servings:

Calories: 449kcal

Ingredients

Crust

8 graham crackers crushed to fine crumbs
¼ cup unsweetened shredded coconut
2¼ Tablespoon granulated sugar
5¼ Tablespoon melted butter

Filling

7 large egg yolks
1¼ cups sweetened condensed milk
1¼ cups unsweetened coconut milk
½ cup key lime juice
1½ Tablespoon lime zest
1½ teaspoon fresh ginger grated

Instructions

Crust

Heat oven to 350 °F.
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.
Set aside.

Filling

Combine all ingredients in a medium bowl.
Whisk until combined.
Pour into prepared shell.
Tap on counter to remove air bubbles.
Bake for 35 minutes, or until set.
Cool.
Refrigerate at least 2-3 hours before serving.

Notes

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.

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.

Nutrition