Coconut key lime pie

June 25, 2013 (Last Updated: January 11, 2019)
Coconut key lime pie recipe

The key lime pie, originally from America, is fast becoming a South African favourite dessert. In this recipe, we combine coconut with this crowd-pleaser to create a coconut key lime pie. These two flavours are perfectly complimentary and is perfect for entertaining this spring and summer! 

Coconut key lime pie


  • Crust

  • 300g digestive biscuits, crushed
  • 100g melted butter
  • Filling

  • 1 x 385g tin condensed milk
  • 1 x 410g tin coconut milk
  • 80ml ( cup) fresh lime juice
  • 7 egg yolks
  • 500ml (2 cups) fresh cream, to serve
  • 15ml (1 tbsp) icing sugar, to serve
  • lime zest, to serve



Preheat the oven to 180°C.


For the crust, combine the crushed biscuits and melted butter, mix well and press into a 20cm round tart tin. Place in the fridge until firm, about 15 minutes.


For the filling, combine the condensed milk, coconut milk, lime juice and egg yolks in a large bowl. Whisk well and pour into the prepared tart crust.


Bake in the oven until cooked but still slightly wobbly in the centre, about 45 – 55 minutes. Remove from the oven and cool, then refrigerate for 2 hours.


Combine the fresh cream and icing sugar and whisk to form soft peaks. Top the pie with soft cream and scatter with lime zest just before serving.

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