Key Lime Pie with Toasted Almond & Coconut Graham Cracker Crust

Lustre Craft Cookware
Cook Time 1 hour
cooling time 3 hours
Course Desserts and Bread


  • Oven to Table Pan



  • 2 cups of Graham Cracker Crumbs
  • 1/3 cup Granulated Sugar
  • 1/4 cup Toasted Coconut very finely chopped
  • 1/4 cup Toasted Sliced Almonds very finely chopped
  • Pinch of Sea Salt
  • 8 tbsps Unsalted Butter melted

Filling Ingredients

  • 9 Large Egg Yolks
  • 1 tbsp plus 1 tsp Fresh Lime Zest
  • 28 oz Sweetened Condensed Milk
  • 1 cup plus 1 tbsp Key Lime Juice


  • Adjust your oven’s rack to its center position. Preheat the oven to 350 degrees.
  • Combine all the crusts' ingredients in a large bowl and stir to combine.
  • Press the mixture into the Oven To Table Pan. The crust should line the bottom and sides of the pan.
  • Place the pie pan on a Cookie Sheet. Then bake in the oven for 10 - 12 minutes.
  • Make the filling while the crust is baking. In a large bowl, whisk together the egg yolks and fresh lime zest.
  • Whisk in the sweetened condensed milk. Finish by adding the Key Lime Juice. Whisk to incorporate.
  • Remove the baked crust from the oven. Immediately reduce the oven’s heat to 325 degrees.
  • Pour the filling into the hot crust.
  • Return the pie, on the baking sheet, to the oven. Bake for 18 - 20 minutes. The filling should become slightly firm but still have a bit of “jiggle”.
  • Transfer the pie to a cooling rack for 30 minutes. Chill in the refrigerator for 3 - 4 hours before serving.
Keyword coconut, key lime, lime, pie, toasted