Back to Coconut-Key Lime Pie All Reviews for Coconut-Key Lime Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 8 med106155_1110_how_coconut_key_lime.jpg

Ingredients Ingredient Checklist 1 can (14 ounces) sweetened condensed milk 1 can (13.5 ounces) unsweetened coconut milk 1/3 cup fresh or bottled Key lime juice 7 large egg yolks 1 Easy Press-In Pie Crust, made with graham crackers 2 cups cold heavy cream 2 tablespoons confectioners’ sugar 3 tablespoons sweetened shredded coconut, toasted

Gallery Read the full recipe after the video.

Recipe Summary Servings: 8 med106155_1110_how_coconut_key_lime.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

med106155_1110_how_coconut_key_lime.jpg

med106155_1110_how_coconut_key_lime.jpg

Ingredients

Ingredients

  • 1 can (14 ounces) sweetened condensed milk 1 can (13.5 ounces) unsweetened coconut milk 1/3 cup fresh or bottled Key lime juice 7 large egg yolks 1 Easy Press-In Pie Crust, made with graham crackers 2 cups cold heavy cream 2 tablespoons confectioners’ sugar 3 tablespoons sweetened shredded coconut, toasted

Directions

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Reviews (16)

 Add Rating & Review     389 Ratings   5 star values:        130    4 star values:        129    3 star values:        83    2 star values:        36    1 star values:        11

Load More Reviews

Reviews (16)

Add Rating & Review     389 Ratings   5 star values:        130    4 star values:        129    3 star values:        83    2 star values:        36    1 star values:        11

Add Rating & Review

389 Ratings 5 star values: 130 4 star values: 129 3 star values: 83 2 star values: 36 1 star values: 11

389 Ratings 5 star values: 130 4 star values: 129 3 star values: 83 2 star values: 36 1 star values: 11

389 Ratings 5 star values: 130 4 star values: 129 3 star values: 83 2 star values: 36 1 star values: 11

  • 5 star values: 130 4 star values: 129 3 star values: 83 2 star values: 36 1 star values: 11

    Martha Stewart Member     Rating: 5 stars       12/13/2018   My go-to pie for special occasions. Living in Florida, everyone is familiar with key lime pie and it’s various iterations but this one receives rave reviews every time. Don’t change a thing.  

Martha Stewart Member     Rating: 3 stars       06/28/2018   Be advised that if you use the store-bought shell, there is enough filling for two. I modified the recipe with 1/2 cup of lime juice and 1tsp of coconut extract in the custardy filling, and opted for a merangue instead of whip cream topping, and it turned out well.  

Martha Stewart Member     Rating: 1 stars       06/21/2018   I've had the pie in the oven from almost 2 hours are the filing has not set and is now curdled. I checked it every 10 min after the 40 min cooking time stated in the recipe and the filing was bubbling and just would not set. I'll need to throw the whole pie out now. I wouldn't recommend making this one.  

Martha Stewart Member     Rating: 2 stars       04/16/2017   The recipe as is makes WAY too much filling for a standard pie dish. I had 1 & 1/2 cups of custard left over after filling my pie shell to the brim (this additional is just brushed off in the video). Made me resent buying two cans of sweetened condensed milk to add up to the 13.5 ounces required in the recipe (we only have the smaller cans available) and then having nearly 2/3 of a can left over. Also with seven eggs this custard is quite "eggy" for our tastes and the lime flavor barely registers so will not be making this one again. I did make six mini lime tarts with the left over 1 & 1/2 cups of batter but there are better recipes out there. Also as others mentioned, I did have to bake for longer than 40 minutes for the custard to be set properly (was about 55 minutes).  

Martha Stewart Member     Rating: 5 stars       02/26/2017   I had 3 of my friends over for lunch and gave them this pie. Everyone loved it it was my first key lime pie and it's now my favorite.Great Recipe.  

Martha Stewart Member     Rating: Unrated       04/04/2015   Cooked it for an hour and 10 minutes and it's still very wobbly in the middle but the crust and edges are burning,so I'm pulling it out of the oven.We'll see if it's done enough when I try to serve it to my guests tomorrow.Keeping fingers crossed.I followed the recipe exactly!!  

Martha Stewart Member     Rating: Unrated       03/23/2015   I haven't made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?  

Martha Stewart Member     Rating: Unrated       07/14/2013   @Archangels........I haven't made this pie yet but will very soon. I know this Lemon Icebox Pie you referred to. My mother also made it and so do I. I recently made one for my neighbor who had told me about a lemon pie his mother made and how he wished to have one again. This is my favorite no-cook pie. Mother also made a chocolate pie that was better than any ready-made chocolate pie I've ever eaten. Do you make the lemon pie too?  

Martha Stewart Member     Rating: Unrated       05/01/2013   I think this recipe is very much like a Lemon Ice Box pie that my mother made years ago that I just loved. The difference is that the pie is cooked so you don't have to be concerned about raw eggs. The one my mother made was just sweetened condensed milk, egg yolks and lemon juice from 3 large lemons. You didn't cook it at all except to brown the egg topping (which I cannot spell. (merengue), I think.  

Martha Stewart Member     Rating: Unrated       04/09/2013   I haven't made this pie yet but want to try it. It sounds very good! If you don't think there is enough flavor you could add some lime zest.  

Martha Stewart Member     Rating: 5 stars       04/03/2013   I made this for Easter and it turned out really good! I used less sugar though, I find Martha always puts too much. It did take longer to cook for me, but it was no big deal. I also grated the lime zest into the custard. When you make this just make sure to cook it well! It has to have just the slightest wobble in the center.  

Martha Stewart Member     Rating: 2 stars       09/03/2012   This recipe was OK, but took almost and hour and a half to cook. Plus I didn't think there was enough coconut or key lime flavor. It was basically a custard pie. Will not make again.  

Martha Stewart Member     Rating: 5 stars       04/09/2012   I made this recipe for a pot luck supper that I was not able to attend. People will not stop raving about it. Luckily I have some key limes left over and nothing to do with them. I'll be making another one so that I can enjoy a slice this time.  

Martha Stewart Member     Rating: Unrated       10/16/2011   I love this recipe so much! It's very easy to make and it's kind of lite so you could have 5 pieces and still not be very full:) I have made this twice, and it was GREAT both times. Thanks Martha!:)  

Martha Stewart Member     Rating: Unrated       04/24/2011   Sencillamente espectacular, muy bueno, Gracias Martha desde Costa Rica

    Martha Stewart Member

    Rating: 5 stars 12/13/2018

My go-to pie for special occasions. Living in Florida, everyone is familiar with key lime pie and it’s various iterations but this one receives rave reviews every time. Don’t change a thing.

Rating: 5 stars

Rating: 3 stars 06/28/2018

Be advised that if you use the store-bought shell, there is enough filling for two. I modified the recipe with 1/2 cup of lime juice and 1tsp of coconut extract in the custardy filling, and opted for a merangue instead of whip cream topping, and it turned out well.

Rating: 3 stars

Rating: 1 stars 06/21/2018

I’ve had the pie in the oven from almost 2 hours are the filing has not set and is now curdled. I checked it every 10 min after the 40 min cooking time stated in the recipe and the filing was bubbling and just would not set. I’ll need to throw the whole pie out now. I wouldn’t recommend making this one.

Rating: 1 stars

Rating: 2 stars 04/16/2017

The recipe as is makes WAY too much filling for a standard pie dish. I had 1 & 1/2 cups of custard left over after filling my pie shell to the brim (this additional is just brushed off in the video). Made me resent buying two cans of sweetened condensed milk to add up to the 13.5 ounces required in the recipe (we only have the smaller cans available) and then having nearly 2/3 of a can left over. Also with seven eggs this custard is quite “eggy” for our tastes and the lime flavor barely registers so will not be making this one again. I did make six mini lime tarts with the left over 1 & 1/2 cups of batter but there are better recipes out there. Also as others mentioned, I did have to bake for longer than 40 minutes for the custard to be set properly (was about 55 minutes).

Rating: 2 stars

Rating: 5 stars 02/26/2017

I had 3 of my friends over for lunch and gave them this pie. Everyone loved it it was my first key lime pie and it’s now my favorite.Great Recipe.

Rating: Unrated 04/04/2015

Cooked it for an hour and 10 minutes and it’s still very wobbly in the middle but the crust and edges are burning,so I’m pulling it out of the oven.We’ll see if it’s done enough when I try to serve it to my guests tomorrow.Keeping fingers crossed.I followed the recipe exactly!!

Rating: Unrated

Rating: Unrated 03/23/2015

I haven’t made this yet but was wondering if the graham cracker crust needed to be baked as it usually is before adding the filling. Is this only if you make your graham cracker crust from scratch?

Rating: Unrated 07/14/2013

@Archangels……..I haven’t made this pie yet but will very soon. I know this Lemon Icebox Pie you referred to. My mother also made it and so do I. I recently made one for my neighbor who had told me about a lemon pie his mother made and how he wished to have one again. This is my favorite no-cook pie. Mother also made a chocolate pie that was better than any ready-made chocolate pie I’ve ever eaten. Do you make the lemon pie too?

Rating: Unrated 05/01/2013

I think this recipe is very much like a Lemon Ice Box pie that my mother made years ago that I just loved. The difference is that the pie is cooked so you don’t have to be concerned about raw eggs. The one my mother made was just sweetened condensed milk, egg yolks and lemon juice from 3 large lemons. You didn’t cook it at all except to brown the egg topping (which I cannot spell. (merengue), I think.

Rating: Unrated 04/09/2013

I haven’t made this pie yet but want to try it. It sounds very good! If you don’t think there is enough flavor you could add some lime zest.

Rating: 5 stars 04/03/2013

I made this for Easter and it turned out really good! I used less sugar though, I find Martha always puts too much. It did take longer to cook for me, but it was no big deal. I also grated the lime zest into the custard. When you make this just make sure to cook it well! It has to have just the slightest wobble in the center.

Rating: 2 stars 09/03/2012

This recipe was OK, but took almost and hour and a half to cook. Plus I didn’t think there was enough coconut or key lime flavor. It was basically a custard pie. Will not make again.

Rating: 5 stars 04/09/2012

I made this recipe for a pot luck supper that I was not able to attend. People will not stop raving about it. Luckily I have some key limes left over and nothing to do with them. I’ll be making another one so that I can enjoy a slice this time.

Rating: Unrated 10/16/2011

I love this recipe so much! It’s very easy to make and it’s kind of lite so you could have 5 pieces and still not be very full:) I have made this twice, and it was GREAT both times. Thanks Martha!:)

Rating: Unrated 04/24/2011

Sencillamente espectacular, muy bueno, Gracias Martha desde Costa Rica

All Reviews for Coconut-Key Lime Pie

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut-Key Lime Pie

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest