This Lime-Coconut Pie continues a long Southern tradition of baked custard pies. The filling bakes until it’s firm enough to slice while remaining creamy and custard-like, with a chewy top from shredded coconut.
When I last posted, I inflicted some terrible teenybopper/internet-meme lyrics on you. Given that background, and the fact that I’m making a superhuman effort to avoid any “put the lime in the coconut” jokes here, I think a few snaps are in order.
Now, on to dessert.
I didn’t plan to publish a green-themed dessert for St. Patrick’s Day, but sometimes timing works out without much effort. So — happy St. Patrick’s Day! Let’s celebrate with lime-coconut pie topped with bright green accents.
This pie belongs to the family of Southern baked custard pies — think pecan, buttermilk, and chess pies. The filling bakes until set enough to slice, yet it stays smooth and custardy inside. Sweetened shredded coconut creates a slightly chewy, golden top layer. Southern pies can lean very sweet, so I boosted the lime zest and fresh lime juice to give the pie a bright, tangy balance that keeps it refreshing rather than cloying. If you’re unsure whether to use regular limes or key limes in desserts, check sources that explain the difference so you can pick the right fruit for your flavor preference.
Full disclosure: those pearlescent candies tucked between the lime slices are purely decorative. I found them at a candy supply shop the day before baking and thought they made the pie look special. They’re candy-coated chocolate balls, which don’t add anything essential to the flavor, but they do make the presentation pop — and sometimes that’s exactly what a dessert needs.
💚 More Lime and Coconut Desserts
- Key Lime Pie
- Zucchini Cupcakes
- Lime Cream Cheese Frosting
- Coconut Macaroons
- Toasted Coconut Lime Meringue Tart
- Lemon Coconut Snowball Cake
Pistachio Pie with Lemon Whipped Cream
Pear Pistachio Tart with Rosemary Crust
Lime-Coconut Pie
Ingredients
- 1 9-inch pie crust, homemade or store-bought
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 tsp salt
- 1 cup granulated sugar
- 1 1/2 cups sweetened shredded coconut
- 1/4 cup heavy cream
- 4 tsp lime zest (from about 2 large limes)
- 1/4 cup fresh lime juice, freshly squeezed
- 2 TBSP unsalted butter, melted
- 1 tsp vanilla extract
For Optional Topping:
- Whipped cream
- Fresh lime slices
- Toasted shredded coconut
Instructions
- Preheat the oven to 350°F. Line the pie crust with foil and fill with pie weights, dried beans, or rice. Bake for 20 minutes until the edges are set. Remove the foil and bake 5–8 more minutes until the center loses its raw appearance and the edges take on a hint of golden color. Let cool while you prepare the filling, keeping the oven on.
- In a large bowl, whisk the eggs, yolks, and salt on medium speed for 1 minute. Add the sugar and beat another minute until the mixture thickens. Stir in the coconut, heavy cream, lime zest, lime juice, melted butter, and vanilla until combined.
- Pour the filling into the par-baked crust and bake at 350°F for about 40 minutes. The center should be set with a slight give and the top golden brown. If the crust or outer edges brown too quickly, protect them with foil.
- Cool the pie to room temperature, then refrigerate at least 4 hours to firm up for clean slicing. Decorate with whipped cream, lime slices, or toasted coconut if desired.
Measuring Tips
These recipes are developed using weight measurements and a kitchen scale is recommended for the most consistent results. Volume measurements are provided for convenience, but keep in mind that volume-to-weight conversions can vary by ingredient.
Nutrition
Carbohydrates: 100 g |
Protein: 12 g |
Fat: 50 g
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ST. PATRICK’S DAY DESSERTS 🍀
We’ve gathered a collection of bright, festive dessert ideas perfect for St. Patrick’s Day. Enjoy fun, colorful treats and seasonal inspiration to make your celebration sweeter.