Key Lime Pie with Ginger Coconut Crust

I was delighted to find fresh key limes at our Korean market, and picked some up to make a summer-friendly pie! The crust is a mixture of ginger snaps, toasted coconut, and butter; the filling is a classic key lime recipe.


Key Lime Pie with Ginger Coconut Crust

Difficulty: Easy


Prep time


Cooking time



This recipe is based on King Arthur Baking Company’s Classic Key Lime Pie.


  • Crust
  • 128g ginger snaps, crushed into crumbs

  • 42g shredded coconut, toasted

  • 28g confectioners’ sugar

  • ⅛ teaspoon salt

  • 74g butter, melted

  • Filling
  • 1 tablespoon or grated zest of 1 medium lime

  • 3 large egg yolks

  • 14-ounce or 397g can sweetened condensed milk

  • ⅔ cup or 152g freshly squeezed key lime juice

  • ⅛ to ¼ teaspoon lime oil, optional

  • Equipment Used
  • 9″ ceramic or glass pie pan

  • Stand mixer


  • Select a pie pan whose inside top dimension is at least 9″, and whose height is at least 1 1/4″. Preheat the oven to 325°F.
  • Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  • Press the crumbs into the bottom and up the sides of the pie pan.
  • Bake the pie crust for 15 minutes; it’ll start to darken in color a bit. Remove it from the oven, and place it on a rack to cool while you make the filling.
  • Whisk the grated lime zest and egg yolks at high speed of an electric mixer for about 4 minutes. The mixture will lighten in color and thicken somewhat, looking kind of like Hollandaise sauce.
  • Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes; the filling will become slightly thicker, and gain a bit of volume.
  • Add the lime juice, stirring just to combine. The mixture will thicken. Add lime oil to taste.
  • Pour the mixture into the crust, and return the pie to the oven. Bake for about 25 minutes, until it appears set around the edges, though still a bit wobbly in the center. The center should read about 145°F.
  • Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.


    key lime pie

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