Frozen Coconut Lime Pie

I’ve got another yummy dessert for y’all! I made my Frozen Coconut Lime Pie on ABC4’s Good Things Utah on Monday and had a blast. We were singing “You put the lime in the coconut…” all day! Ha! You can watch me make it here with the adorable Ali Monsen.

My mother-in-law made a version of this years ago and I fell in love! It quickly became my go-to summer dessert. One of my favorite flavor combos is coconut and lime so I started thinking of a way to incorporate coconut into the recipe. The crust! I decided to add coconut to the crust and it took this pie to another level! The coconut gets nice and toasty with the graham cracker crust in the oven. It adds the perfect amount of coconut!

The filling only has 3 ingredients! Three! Lime, sweetened condensed milk, and heavy whipping cream. This pie is incredibly easy but full of flavor. It will quickly become a favorite I promise!

Servings: 8
Difficulty: easy
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Ingredients

1 1/4 cups graham cracker crumbs
1/4 cup sweetened coconut flakes
2 tablespoons brown sugar
6 tablespoons butter, melted
5 limes
1 can (14 oz) sweetened condensed milk
2 cups heavy whipping cream, divided
1/4 cup confectioners sugar

Directions

Preheat oven to 375. Prepare pie crust by combining graham cracker crumbs, coconut, sugar, and butter in a bowl. Stir until moistened. Pour mixture into 9-inch pie plate and firmly press into bottom and up the sides. Bake crust 10 minutes. Cool completely on a wire rack.

Zest limes to make 1 tablespoon of zest. Juice limes to make 1/2 cup juice. In a large bowl, whisk together sweetened condensed milk, zest, and juice. Set aside.

In a separate bowl, beat 1 cup of whipping cream until stiff peaks form. Gently fold cream into lime mixture. Pour filling into cooled crust. Freeze at least 3 hours or until firm.

Beat remaining 1 cup whipping cream with 1/4 cup confectioners sugar until stiff peaks form. Use to garnish individual pie servings.