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Key lime mini pies
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5 from 1 vote

Coconut Key Lime Pie

Coconut Key Lime Pie and make it mini! What helps set these lovely little tarts apart is the coconut flakes that are added right to the crust!
Prep Time10 minutes
Active Time15 minutes
Yield: 12
Author: Kate O'Brien

Materials

Coconut Graham Cracker Crust

  • 1 cup Graham Cracker Crumbs 8 - 10 sheets of crackers
  • 1/4 cup Sweetened Coconut Flakes
  • 1 1/2 tablespoons Granulated Sugar
  • 5 tablespoons Butter melted

Key Lime Filling

  • 3 large Egg Yolks
  • 2 teaspoons Key Lime Zest
  • 1 14 oz can Sweetened Condensed Milk
  • 1/2 cup Key Lime Juice

Instructions

Coconut Graham Cracker Crust

  • Preheat the oven to 350 degrees.
  • Pulse the graham crackers and coconut flakes in the food processor until you have fine crumbs. Add this mix to a medium bowl along with the sugar and melted butter and stir until combined.
  • Line mini or standard muffin tins with preferred liners and add the cracker/coconut mix. About 2 – 3 tsp for mini and 2 – 3 tbsp for standard size. Tamp down the mix with the back of a spoon or small cup and bake until golden – 4 – 6 minutes for mini and 6 – 8 minutes for standard size. Once they are done, set aside to cool. You can leave the oven on as you will bake the filling at the same temperature.

Key Lime Filling

  • Whisk the egg yolks and lime zest in a medium bowl until they pale a bit and gain a little volume.
  • Next whisk in the sweetened condensed milk until fully combined and then add the Key Lime Juice and mix well.

Coconut Key Lime Pie

  • Pour the filling on top of the cooled crusts and bake at 350 degrees for 6 – 10 minutes for mini and 8 – 12 for standard. The center will still have a slight jiggle. Be careful not to overtake them or they tend to dry out and crack.
  • Allow them to cool and place in the fridge for 2 hours so they can set up. Before serving add Citrus Chantilly Cream on the top!
  • This makes around 36 mini muffin tin size or 12 standard muffin tin size.