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Margarita Key Lime Pie with Coconut Crust

This is an easy homemade digestive crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top. A fresh dessert to taste in any season
Preparazione 20 min
Cottura 28 min
Tempo totale 5 h 48 min
Portata Pie
Cucina American
Porzioni 8 people


For the crust

  • 1 & 1/2 cup sweetened flacked coconut
  • 6 tbsp graham cracker crumb I used digestive
  • 2 tbsp sugar
  • 1 tbsp flour (all purpose)
  • 7 tbsp unsalted butter melted

For the filling

  • 3 egg yolk
  • 2 tsp lime zeste
  • 1 can (14 oz) sweetened condensed milk
  • 3/4 cup fresh Key lime juice (about 22 limess)
  • 2 tbsp Tequila
  • 1 tbsp Orange liqueur


  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar


For the crust

  • Stir together sweetened coconut, digestive, sugar and flour in a large bowl.
  • Add butter and stir until blended.
  • Firmly press in an 9 inch pie plate.
  • Chill 30 minutes.
  • Preheat oven at 350°FF
  • Bake for 8 minutes or until crust is golden.
  • Remove from oven to a wire rack and cool completely. (about 20 minutes)

For the filling

  • Preheat oven at 350°F
  • Beat egg yolks and 2 tbsp lime zest at high speed with a heavy-duty electric stand mixer, using whisk attachment, until thick and pale (about five minutes).
  • Reduce speed to medium.
  • Gradually add condensed milk in a slow, steady stream, beating constantly.
  • Add lime juice, tequila and orange liqueur and beat just until blended.
  • Bake for 20 minutes.
  • Remove from oven to a wire rack and cool completely.
  • The filling is not firm, don't worry: it hardens when it cools
  • Cover and chill for 4 hours.

For whipped cream

  • With a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on high speed until medium peaks form, about 3-4 minutes.
  • Add whipped cream in a pipe bag with a spoon and pipe on the pie. Decorate with some lime zeste
Keyword Margarita Key Lime Pie with Coconut Crust