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Coconut-Tequila Key Lime Pie

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  • Level: Intermediate
  • Total: 2 hr 45 min (includes cooking and chilling time)
  • Active: 25 min
  • Yield: 6 to 8 servings
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4 large egg yolks

One 14-ounce can sweetened condensed milk 

1/2 cup bottled Key lime juice (you can use regular lime juice in a pinch) 

1 tablespoon grated lime zest 

2 tablespoons blanco tequila 

1 teaspoon coconut extract 

One 9-inch store-bought graham cracker crust 

Whipped Cream, for garnish, recipe follows

Whipped Cream:

1 cup heavy cream

3/4 cup powdered sugar 


  1. Preheat the oven to 350 degrees F.
  2. Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, Key lime juice, lime zest, tequila and coconut extract. Stir until smooth, then pour into the premade crust.
  3. Bake on the middle rack until the center of the pie is just set, 20 to 25 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
  4. Cut into slices and serve, garnished with Whipped Cream.

Whipped Cream:

  1. Whip the heavy cream to just shy of soft peaks. Add the powdered sugar and whip until fully incorporated and the cream is at soft peaks.