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Under the Cabana Key Lime Coconut Pie

Recipe By: Naylet LaRochelle
Year Submitted: 2015
Winner Second Place


Crust Ingredients:
1 3/4 cups finely crushed honey graham crackers
1/4 cup sugar
7 tablespoons butter, melted
1/2 cup chopped, roasted macadamia nuts

Filling Ingredients:
1 (8 ounce) cream cheese
2 tablespoons sugar
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1 whole egg
1/2 teaspoon vanilla paste
2 teaspoons lime zest
2/3 cup lime juice*
1 (17 oz.) can grated coconut in heavy syrup, drained, divided

1 1/4 cup heavy whipping cream
1/4 cup powdered sugar
Chopped, roasted macadamia nuts
Lime slices


Crust Ingredients:
Preheat oven to 375 F. Lightly spray a 9-inch pie plate with cooking spray. In a large bowl, combine ground cookie crumbs, sugar, and butter until well combined. Stir in nuts. Press mixture onto bottom and up the sides of pie plate. Bake 8-10 minutes. Let cool.

Filling Ingredients:

In a large bowl, beat cream cheese and sugar until light and fluffy. Slowly add condensed milk; beat until combined. Add egg yolks, egg, vanilla, lime zest, and lime juice; beat until just combined. Stir in 1/3 cup of grated coconut (drained) and 3 tablespoons of heavy syrup. (Reserve remaining grated coconut for later use.) Pour into cooled crust. Bake at 350 F for 30-35 minutes or until pie is set. Refrigerate pie 4-5 hours or until well set.

Before topping pie with whipped cream, sprinkle remaining grated coconut (well drained) over top of pie to about 1 inch from the edge.

*Exact amount of lime juice may vary slightly depending on tartness of the lime. Taste to adjust.

In a large bowl, beat heavy whipping cream until soft peaks form. Add powdered sugar; continue to beat until stiff peaks form. Pipe whipped topping over pie. Top with nuts; garnish with lime slices.