Lime-Coconut Pie

Course: Dessert
Cuisine: American
Keyword: coconut pie, dessert pie, homemade pie, lime coconut pie
Dessert Type: Pies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 12
Calories: 906kcal
Author: Elizabeth LaBau
This Lime-Coconut Pie is part of a long tradition of Southern-style baked custard pies. The filling is baked until it’s firm enough to slice, but it still has a creamy, custardy texture with a chewy top layer from the shredded coconut.
Print Recipe


  • 1 9-inch pie crust homemade or store-bought
  • 3 large eggs at room temperature
  • 2 large egg yolks at room temperature
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 1/2 cups shredded coconut sweetened
  • 1/4 cup heavy cream
  • zest from 2 large limes
  • 1/4 cup lime juice freshly squeezed
  • 1 ounce butter 2 tbsp, melted
  • 1 teaspoon vanilla extract
  • Whipped cream fresh lime slices, or toasted coconut for topping


  • Preheat the oven to 350 degrees Fahrenheit. Line the pie crust with foil and add pie weights, beans, or rice. Bake the crust for 20 minutes, until it is set around the edges. Carefully remove the foil and bake for another 5-8 minutes, until it loses the raw look in the middle and takes on a little bit of a golden color around the edges. Let cool while you prepare the filling, but keep the oven warm.
  • In a large mixing bowl, combine the eggs, yolks, and salt, and beat on medium speed with a whisk for 1 minute. Add the sugar and beat for an additional minute, until the mixture is thick. Now add the coconut, cream, lime zest, lime juice, melted butter, and vanilla extract, and beat until everything is combined.
  • Pour the filling into the par-baked crust, and bake it at 350 for about 40 minutes. When it’s done, it should feel set in the center but still have a little give, and it should be golden brown on top. If the outer edges and crust start to get too dark before the center is set, cover the outer edges with a ring of foil.
  • Let the pie cool to room temperature, then refrigerate it for at least 4 hours to get it firm enough to slice cleanly. Decorate the pie with whipped cream, fresh lime slices, or toasted coconut.


Calories: 906kcal | Carbohydrates: 100g | Protein: 12g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 776mg | Potassium: 202mg | Fiber: 4g | Sugar: 18g | Vitamin A: 235IU | Vitamin C: 1.5mg | Calcium: 45mg | Iron: 4.7mg