Description
A refreshing twist on classic key lime pie, this Coconut Key Lime Tart combines zesty lime and creamy coconut in a flaky graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup coconut cream
- 1/2 cup fresh lime juice, plus zest of 2 limes
- 4 large egg yolks
- 1/2 cup toasted coconut flakes (for topping)
- Whipped cream (optional, for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter in a bowl until well combined, then press into the tart pan.
- Bake the crust for about 10 minutes or until lightly golden, then remove and let it cool.
- Make the filling by whisking together sweetened condensed milk, coconut cream, lime juice, lime zest, and egg yolks in another bowl until smooth.
- Assemble by pouring the filling into the cooled crust and spreading it evenly.
- Bake for an additional 15-20 minutes until set but slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Serve topped with toasted coconut flakes and whipped cream.
Notes
For a lighter crust, substitute low-fat graham crackers. This tart tastes better the next day after chilling.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg