| Level: | Easy |
| Total: | 2 hr 29 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 9 min |
| Yield: | 1 pie |
Ingredients
- 8 ounces graham crumbs
- 3 tablespoons melted butter
- 2 tablespoons honey
- 1/4 cup brown sugar
- 16 ounces heavy whipping cream, very cold
- 2 tablespoons confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 1 (14-ounce) can sweetened condensed milk
- 1/4 cup fresh diced pineapple (about the size of a pea), juice drained
- 1/4 cup shredded coconut, toasted
- 4 ounces Key lime juice (not Persian lime or lemon)
- 1/4 cup coconut chips, toasted, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- For the crust: Combine the graham crumbs, butter, honey, and brown sugar in a bowl. Do not over mix as it will make the crust tough.
- Evenly spread the mixture on the bottom and up the sides of an ungreased 9-inch pie tin or glass pie dish. Bake for 8 to 10 minutes. Remove from the oven, place on a cooling rack, and let rest.
- For the filling: Combine the cold whipping cream, confectioners’ sugar, and vanilla and whip, using a hand mixer or stand mixer, until peaks form.
- Combine the sweetened condensed milk, diced pineapple, shredded coconut, and 4 ounces of the whipped cream mixture in a 6-quart mixing bowl and whisk well. (Place the balance of the whipped cream mixture in the fridge to keep it stiff.) Once well incorporated, slowly add the Key lime juice in intervals, do not add all at once. The juice will have a chemical reaction with the cream, causing it to thicken. Do not over mix as it will break down the mixture, causing it to become runny. The mixture will begin to thicken (you want it thick).
- Once the crust has cooled, spoon the pie filling into the center of the crust and spread evenly towards the edges with a pastry knife or the spoon. Place into the fridge for 2 hours to completely set up.
- Fill a pastry bag 1/2 way and squeeze dollops of the remaining whipped cream around the border of the cooled pie. Sprinkle coconut chips on top of the whipped cream border. Make a pot of coffee, cut the pie into your desired portion size, and sit down and enjoy!
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 589 |
| Total Fat | 35 g |
| Saturated Fat | 21 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 2 g |
| Sugar | 48 g |
| Protein | 8 g |
| Cholesterol | 92 mg |
| Sodium | 229 mg |
Reviews
This was really easy and turned out amazing. If you use key lime juice you will not have issue with the filling. The crust was amazing, I will never buy a premade one again.
Myself and everyone at the gathering I took this to loved the pie! I used a pretzel crust instead of the one in the recipe. I also substituted drained crushed pineapple for the fresh diced pineapple (I’m just not a fan of chunky pineapple. I used Key West Lime Juice, (which is made from Key Limes and Persian Limes since there is no way to get Key Lime juice around here unless you order it online. Other than that I followed the recipe, and took special care to make sure I didn’t over mix it. The filling turned out thick and delicious with no problems whatsoever. I will definitely be making this again!
What a disaster, waste of time and money. I followed the recipe every word. Used key limes. The pie was runny. Had a strange taste that I can not describe. The honey and brown sugare caused the crust to stick like glue to the dish. Wish I had made Bobby’s Pie instead. I ended up wiath something that we could not eat. It does not deserve 1 STAR.
This is the best key lime pie recipe I had ever made! Just came back from the Keys not too long ago and have been a search for a comparative Key lime pie as down there. And I must say, out of all the one’s that I have tried, this has the most authentic and delicious taste. The texture is soft, fluffy, and flavors burst in your mouth without being too overwhelming.
But keep in mind, you HAVE to use key limes, not lemon and lime or any other substitute, otherwise the chemical reaction will not work, and you will find yourself with a runny pie, like others have posted.
But keep in mind, you HAVE to use key limes, not lemon and lime or any other substitute, otherwise the chemical reaction will not work, and you will find yourself with a runny pie, like others have posted.
This pie is very tasty and I love and highly prefer the light, fluffy consistency of this pie over the more custard-y like key lime pies.
I also had the problem of the filling not getting very thick (it wasn’t runny, but just felt very soft, and while it still tasted good from the fridge, I stored it in the freezer to stiffen it up just a bit. I also didn’t have any key limes, so I substituted regular limes and added the juice of one lemon for it to more closely resemble key limes. The addition of the pineapple and coconut really add to the pie and give a great taste and texture.
Overall just a great recipe. If you don’t mind freezing the pie, continue as the recipe states…if you prefer a thicker pie out of the fridge, you might just have to make some adjustments.
I made this today and the flavor came out great, but my texture was not so great. It did not get firm/thick enough. I followed the recipe, adding the lime juice slowly and careful not to stir to much, let it set for at least 3 hours. So I’m not sure what else I could have done. I wish it came out perfect! I cheated on the crust and used Trader Joe’s graham crackers and just added butter. I do it all the time with my cheesecake and love it!
I’m totally gonna add this on top of one of my bake cheesecakes for a key lime cheesecake.
I loved the overall flavor of this pie – and the fact that it was a no-bake dessert! The creamy texture and perfect tartness of lime was the best part. I also liked that it was not too sweet. I ran into a few problems, though. I couldn’t get the honey to incorporate well into the bread crumbs. The result were “rocks” of honey interspersed throughout the crust. Because of this, the remainder of the crust did not hold together well.
I loved the flavor of pineapple in the filling. While I did not mind the little bits of crushed pineapple, my family did not like the texture. If I make this again, I might try pureeing the pineapple.
Easy, tasty and above all no artificial ingredients!