Key Lime Pie with Coconut Biscoff Crust
Key lime pie is a dessert that exudes sunshine, warmth, and a little slice of nostalgia. It makes me think of my senior year of college spring break in South Florida, where I first tasted it and almost lost my mind. Originating in the Florida Keys and made famous by its unique combination of sweet, creamy and tangy flavors, its charm lies in its simplicity and refreshing zing. Whether you’re an experienced baker or new to the kitchen, you can learn to make this delicious pie. The coconut and Biscoff cookie crust make it extra tasty, but if you’re in a hurry, you can purchase a store-bought pie crust or graham cracker crust.
Can I use regular limes instead of key limes?
Yes, you can use regular (Persian) limes as a substitute if key limes aren’t available. While the flavor won’t be identical (Persian limes are less acidic), your pie will still be delicious. Or try using 2/3 cup regular lime juice and 1/3 cup lemon or Meyer lemon juice.
Why does traditional key lime pie use sweetened condensed milk?
The use of sweetened condensed milk is rooted in the history of the Florida Keys, where fresh milk was hard to store before refrigeration. Its rich, creamy texture also balances the tartness of key lime juice, making it an essential ingredient in the recipe.
Should I bake my key lime pie?
Yes! Although traditional key lime pie recipes sometimes skip baking due to the chemical reaction between lime juice and condensed milk, baking is recommended for modern recipes. It ensures a firmer, food-safe filling.
The pan I use to bake my Key Lime Pie
I like to use a 9-inch tart pan with a removable bottom. It makes it easy to lift the pie out of the pan and then I just cut it right off the circle it bakes on. A regular fluted pie pan will work too!
Want to top this with the best whipped cream?
To make delicious whipped cream that will keep its shape for 2-3 days, combine ¼ cup mascarpone, 2 cups of heavy cream, 1 teaspoon vanilla extract or the scraped beans from a vanilla pod, and 2 teaspoons sugar. Whisk until soft peaks form. The cream will keep, covered in the refrigerator, for 2-3 days. You can also make it ahead and transfer it if you’re taking the whipped cream to a friend’s house or out of town.
Looking for more summer dessert recipes?
Lemon Olive Oil Cake with Lemon Creme Fraiche
Key Lime Pie with Coconut Biscoff Crust
Equipment
- Food processor or blender
- 9-inch pie plate or tart pan
Ingredients
For the crust
- 30 Biscoff cookies
- 1/4 cup coconut flakes or shredded coconut
- 5 tablespoons unsalted butter melted (can use plant-based Miyokos butter if you want)
For the pie filling
- 1 cup key lime juice or regular Persian lime juice
- 28 ounces sweetened condensed coconut milk or regular condensed milk
- 1 teaspoon key lime zest or regular lime zest
- 4 egg yolks
- Whipped cream for serving
Instructions
- Preheat oven to 350°F.
To make the crust
- In a food processor or blender, combine the Biscoff cookies, coconut flakes and melted butter. Pulse to combine well. Turn out onto a 9-inch pie plate or tart pan and press into the pan. Bake the crust, uncovered, for 8 minutes. It may be easier to transfer it in and out of the oven on a rimmed sheet pan.
To make the filling
- Whisk the lime juice, sweetened condensed coconut milk, zest and egg yolks together (or use a blender or an electric mixer). Pour into warm crust.
- Bake for an additional 20 minutes or until mostly set. Let cool completely at room temperature and then transfer to a refrigerator to cool for at least one hour before serving. Serve topped with whipped cream.
Where in Houston have you found key limes?
Central Market!