Coconut Cream Key Lime Pie

Who doesn't love Key lime pie? Try this award-winning recipe uses coconut cream, giving the pie a delicious tropical flavor.

Who doesn’t love Key lime pie? The dish is named after the small Key limes (Citrus aurantifolia ‘Swingle’) that are naturalized throughout the Florida Keys. They’re a smaller lime, whose juice is a pale yellow, and more aromatic than common Persian limes we see at the grocery store. If you can get true key limes for this recipe, you won’t regret it—it makes all the difference in flavor. But in a pinch, regular lime juice can be used. We recommend juicing fresh limes rather than buying the bottled juice.

This award-winning Key lime pie recipe uses coconut cream, giving it a rich and delicious tropical flavor.

2013 APC Crisco National Pie Championships Amateur Division
Best of Show
Amy Freeze, Avon Park, FL

Sittin’ on the Sandbar Key Lime Pie Recipe*

Key lime pie - Key lime

Sittin’ on the Sandbar Coconut Cream Key Lime Pie Recipe

Course Dessert
Cuisine American



  • 2 cups crushed vanilla wafers
  • 2 tbsp granulated sugar
  • 5 tbsp melted butter


  • 8 oz. Philadelphia
  • 2 whole eggs
  • 2 egg yolks
  • 1-15  oz can Eagle™ Brand Condensed milk
  • 3/4  cup Cream of Coconut (such as Coco Lopez™)
  • 3/4 cup Key lime juice

Whipped Cream Layer:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar


Sittin’ on the Sandbar Key Lime Pie Recipe

  • Preheat oven to 350ºF.
  • In a bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press into a 9-inch deep dish pie plate.
  • Bake at 350ºF for 10 minutes. Allow to cool to the touch before filling.
  • In a medium bowl, beat cream cheese until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Add condensed milk and beat well. Add Key lime juice and Coco Lopez and beat well. Pour into crust.
  • Bake at 325ºF for 30 minutes or until center is set to the touch. Allow to cool before refrigerating.

Whipped Cream Layer:

  • In a cold bowl, beat whipping cream and powdered sugar until stiff.
  • Pipe large rosettes around edges.


  • Lime slices & white chocolate seashells
  • If you would like to make white chocolate seashells: Melt white chocolate almond bark or white chocolate pieces in the microwave. Pour into seashell molds. Chill until set.


*Courtesy of the National Pie Council
Recipe contributed by freelance writer Beth Herman.
Keyword Coconut Cream Key Lime Pie, Cream Key Lime Pie
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