With a coconut almond shortbread crust, creamy zesty lime filling, and fresh whipped cream topping, this easy key lime pie is a refreshing must-have dessert for pie lovers!
The best key lime pie
This pie is my good luck charm! Last Mother’s Day we were able spend our time in Germany with my husband’s sister. We thought we’d take over dessert for the day and in talking with Karey, our sister, we were able to nail down the perfect treat – key lime pie. I think I searched all the depths of google to try to find something with the perfect tang and twist.
I wrote down a long list of notes, with lots of things crossed out, rewritten, and crossed out again. When I felt like I finally had it – an obvious choice of a graham cracker crust and simple filling – the shopping list was ready. However, when we go to their market, I realized a teensy problem. No graham crackers! I turned to Karey in a very small panic and asked how they survive without graham crackers in their stores! Without even thinking, she said, “How about shortbread cookies?” I loved the idea. Throw in some almonds and coconut and it became the perfect nutty buttery crust I couldn’t have dreamed of on my own.
With lots of fingers crossed, we baked it and I just prayed I didn’t ruin Mother’s Day. Just for some background, when recipe testing, I usually bake things multiple times until I feel absolutely confident in the results. BUT, by a miracle, this one turned out and is now a keeper for our family! I hope you enjoy every refreshing bite as much as we do.
Classic Key Lime Pie
- 1 cup shortbread cookie crumbs (6-8 cookies)
- 1 cup sweetened shredded coconut
- 1 cup raw sliced almonds
- 5 TB melted butter
- 2 14 oz cans sweetened condensed milk
- 1 cup lime juice
- ½ cup sour cream
- 4 egg yolks
- 2 tsp lime zest
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- Put shortbread cookies in a food processor or blender and pulse until it becomes fine crumbs. It should yield 1 cup of cookie crumbs.
- Add almonds and coconut. Pulse again until fine. It's okay if there are a couple small chunks. Mix in butter till combined well.
- Add this picture to a pie dish. Press tightly into bottom and sides.
- Bake at 350° F for about 15 minutes or until slightly golden. Then set aside.
- Whisk together egg yolks and then add remaining ingredients and whisk together well.
- Pour into the baked pie crust.
- Bake at 350 for 15-20 minutes. it's done when it's slightly jiggly, but firm on top. It will keep baking in the pan when you pull it out.
- Cool completely and then let it continue to set in the fridge for at least 4 hours, or overnight.
- Make the whipped cream by prepping beaters and a bowl in the freezer to chill. Starting on low, beat the heavy cream and sugar together then slowly increase the speed and beat on medium high until soft peaks form.
- Prior to serving top with whipped cream and lime zest.
- Lime slices
- Shortbread crumbs
- Sliced almonds