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Key Lime Tart With Coconut

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Ingredients

Warning0 allergens identified

Key Lime Tart With Coconut

Graham Cracker Crust

10 full graham cracker sheets(1 1/2 cup of crumbs)

½ cup unsweetened coconut flakes

¼ cup sugar

1 tsp cinnamon

6 tablespoons unsalted buttermelted

Kosher saltpinch

Coconut Key Lime Filling

4 egg yolksroom temperature

1 can of sweetened condensed milk14oz can

½ cup coconut cream

½ cup key lime juice

1 tsp key lime zest

Whipped Cream Topping

1 cup heavy whipping cream

3 tablespoons powdered sugar

½ tsp vanilla extract

coconut flakestoasted, for decorating

slice lime slices for decorating

Instructions

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Graham Cracker Crust

Preheat your oven to 350°F. Lightly grease your tart pan with butter or neutral cooking spray.

In the bowl of a food processor, pulse the graham cracker sheets, in batches if necessary, until you have semi-fine crumbs. You should end up with about 1 1/2 cups of crumbs. Add the coconut flakes, sugar, cinnamon, melted butter, and salt and pulse until the coconut and graham crackers are finely ground and the mixture comes together.

Pour the coconut graham mixture into the tart pan and press the mixture evenly into the bottom and sides of the pan. Bake for about 7-8 minutes or until lightly golden. Let cool to room temperature while you prepare the filling.

Coconut Key Lime Filling

In a medium bowl, whisk the egg yolks until creamy. Add the sweetened condensed milk, coconut cream, key lime juice, and key lime zest until smooth and fully incorporated.

Pour the coconut key lime filling into the cooled pie crust. Bake 10-14 minutes just until the filling is mostly set, but still a little jiggly in the center. Remove the tart from the oven and let it cool for about 30 minutes on a wire rack at room temperature.

Press a piece of plastic wrap to the top of the filling to prevent a skin from forming. Refrigerate the pie until chilled, about 3-4 hours.

Whipped Cream Topping

With a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla in a medium bowl until stiff peaks form.

Immediately before serving, spread the whipped cream over the top of the pie and garnish with toasted coconut, lime wedges, etc. Slice and serve immediately. Enjoy!

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Toast Your Graham Cracker Crust 🔥
Pre-bake the cinnamon graham cracker crust at 350°F for 8-10 minutes before adding the filling to create a crispy, structurally sound base that won't become soggy from the creamy lime filling.
Zest Before Juicing 🍋
Always zest your key limes before cutting and juicing them, as the zest becomes difficult to extract once the fruit is halved—maximize flavor by capturing all the aromatic oils.
Chill Between Layers ❄️
Refrigerate the tart for at least 4 hours or overnight after filling to allow the lime mixture to set properly and develop a silky, sliceable texture that won't collapse when served.
Toast Coconut Flakes Separately 🥥
Spread unsweetened coconut flakes on a baking sheet and toast at 325°F for 5-7 minutes, stirring frequently, then cool before topping—this intensifies flavor and prevents burning during the tart's chill time.
Use Room Temperature Egg Yolks 🥚
Bring egg yolks to room temperature before mixing with condensed milk and lime juice to ensure a smooth, emulsified filling without lumps or curdling.