Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tbsp melted butter
- 1 tbsp granulated sugar
- 14 oz sweetened condensed milk
- 3 tbsp fresh key lime juice (about 12–15 key limes)
- 2 tbsp key lime zest
- ½ cup coconut cream (chilled overnight), whisked until smooth
- Pinch of sea salt
- Fresh lime wedges & edible flowers for garnish
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9-inch pie dish. Bake crust for 8 minutes; cool completely.
- In a large bowl, whisk sweetened condensed milk, lime juice, lime zest, and salt until smooth (about 2 minutes).
- Pour filling into cooled crust. Refrigerate for at least 4 hours, or until set.
- Just before serving, whisk chilled coconut cream until fluffy. Pipe or spoon onto pie. Garnish with lime wedges and edible flowers.
Notes
- Use bottled key lime juice if fresh limes are unavailable—but fresh zest is essential for authentic flavor.
- For a crispier crust, brush edges with melted butter and sprinkle with turbinado sugar before baking.
- Coconut cream must be chilled overnight to whip properly—don’t use full-fat coconut milk (it’s too thin).
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Method: Baking and chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 298 kcal Kcal
- Sugar: 24 g
- Sodium: 182 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 31 mg
