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The Food Guru® - Key Lime Pie

Key Lime Pie

The coconut crust gives a tropical twist to this classic Key Lime Pie


2 cups vanilla wafer crumbs 
1 cup toasted coconut flakes
1/4 lb. butter, softened (1 stick)

4 eggs 
5 cups sweetened condensed milk 
3/4 cup fresh lime juice* 
1 tablespoon lemon extract

In the video FG says  to use 1/2 pound of butter and 3 cups of condensed milk.
Please use the amounts called for in this recipe above, sorry for the confusion


In a large mixing bowl combine ground vanilla wafers and shredded coconut. 
Add the butter and mix well. 
Spray a 10-inch spring form pan with pan spray. 
Place the coconut crust mixture in the spring pan and press firmly to form into a crust. 
Bake at 350-degrees for 5 minutes to set crust. 

Whisk 4 eggs together. 
Add sweetened condensed milk, fresh lime juice and pure lemon extract. 
Mix well and pour the filling into the crust.

Bake the pie: at 350-degrees for about 15-20 minutes.

The pie is done when one or more of the following things happen:

  • The filling begins to rise
  • The edges begin to pull away from the sides of the spring pan
  • The filling starts to brown

Let the pie cool to room temperature, refrigerate for about 4 hours to set.

Cut the pie into portions and plate
Top with fresh whipped cream and garnish with strawberry or raspberries. 
Finish with a little squiggle of fresh raspberry sauce.

  • The Food Guru does not recommend using bottled lime juice for this recipe. 
    Never add green food coloring to Key Lime Pie!

Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Medium Servings: 8

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