Lime Coconut Pie — lime and coconut pie
Lime coconut pie is an American tropical hybrid: a graham-cracker base, a lime-coconut custard filling, and a layer of toasted coconut on top. It pairs the sharp citrus of key lime pie with the tropical sweetness of coconut.
i. Origin & history
Lime coconut pie is a modern Florida-Caribbean specialty, popular through the Tampa Bay-Miami region. It bridges Cuban-American and Florida Keys baking traditions.
ii. Ingredients
Makes 10 servings · scroll the side panel to adjust
- 200 g graham crackers, crushed
- 100 g unsalted butter, melted
- 400 g sweetened condensed milk
- 4 egg yolks
- 100 ml lime juice
- Zest of 3 limes
- 60 ml coconut milk
- 100 g desiccated coconut
- 200 ml double cream, whipped
- 2 tbsp toasted coconut
iii. Method
- Make base: mix crumbs and butter; press into a 22 cm tin; bake at 170 °C for 8 min.
- Whisk condensed milk, yolks, lime juice, zest, coconut milk and desiccated coconut.
- Pour into base. Bake 18-20 min until set.
- Cool then chill 4 hours.
- Top with whipped cream and toasted coconut.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Key lime pie uses only lime, no coconut. Coconut cream pie uses only coconut, no lime. Modern lime coconut pie adds passion fruit.
vi. Common questions
What is lime coconut pie?
Lime Coconut Pie is lime and coconut pie, from north american cuisine. It pairs the sharp citrus of key lime pie with the tropical sweetness of coconut
Where is lime coconut pie from?
Lime Coconut Pie is from the north american dessert tradition; the recipe and history are detailed above.
How long does lime coconut pie keep?
See the storage note in the Quick facts panel: 3 days refrigerated.