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Caribbean Key Lime Pie Recipe

Name: Caribbean Key Lime Pie Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 sb Shredded coconut; 2 g Cans sweetened condensed milk; 0.25 sb Key lime juice (or regular lime juice); 1 yk Key lime zest; 1/2 cup dark rum (optional); 1 sb Sour cream; 1 sb Granulated sugar; Crust (suggested, for a classic result); 1 adet Prepared cookie/graham-style pie crust; To serve (optional); 1 dilim Lime or extra lime zest

Caribbean-style key lime pie recipe with coconut, sweetened condensed milk, key lime juice and zest, balanced with rum and sour cream. You’ll mix the filling in one bowl, pour it into a crust, bake briefly, then chill until set. Follow the “how to make” steps for a clean slice and a steady, creamy texture.

İyi Bir YemekCommunity Writer

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Editorial Kitchen Archive

Prep15 min

Cook20 min

DifficultyMedium

ServingsServes 8

Energy-

Ingredients

Scale:8servings

Filling

Shredded coconut

Cans sweetened condensed milk

Key lime juice (or regular lime juice)

Key lime zest

1/2 cup dark rum (optional)

Sour cream

Granulated sugar

Crust (suggested, for a classic result)

Prepared cookie/graham-style pie crust

To serve (optional)

Lime or extra lime zest

Step-by-Step Method

7-step method

Preheat and prep

Heat the oven to 175°C / 350°F. If you’re using a ready-made crust, set it on a baking sheet. If making a crumb crust, you can pre-bake it for 5–7 minutes to firm it up.

Mix the base

In a large bowl, whisk the sweetened condensed milk, sour cream, and sugar until smooth. Add the lime juice and zest, then mix briefly to combine.

Add coconut and rum

Fold in the shredded coconut. If using rum, pour it in and stir until the filling looks evenly mixed.

Fill the crust

Pour the filling into the crust and level the top with a spatula. Make sure it reaches the edges in an even layer.

Bake to set

Bake for 18–22 minutes. The center should still have a gentle jiggle; don’t overbake or the top may crack.

Cool and chill

Let it cool on the counter for about 30 minutes, then refrigerate for at least 4 hours (overnight is even better) so it slices neatly.

Serve

Slice and serve cold. Finish with lime slices or a little extra zest for a fresh aroma.

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