Key Lime Pie with Coconut Biscoff Crust

You can make this pie with regular lime juice or lemon juice instead of Key Lime juice. If you’re short on time, use a store-bought pie crust or graham cracker crust.

Course: Dessert, Pie

Keyword: key lime pie, summer dessert

Servings: servings

Calories: 337kcal

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.

Notes

For a shortcut, use Nellie & Joe’s brand key lime juice, available at most grocery stores. And yes, it will turn out great with regular, fresh-squeezed lime juice.

To make delicious whipped cream, combine ¼ cups mascarpone, 2 cups of heavy cream, 1 teaspoon vanilla extract, vanilla bean 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.

If you need the pie to be completely dairy-free, use coconut condensed milk and dairy-free butter. Please note, if you use sweetened condensed coconut milk, it may not set up in the same way and could use extra time in the oven.

If you need the pie to be gluten-free, use GF graham crackers to make the crust. Or purchase your favorite gluten-free frozen pie crust.

Nutrition