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Coconut-Tequila Key Lime Pie
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Recipe courtesy of Damaris Phillips

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


Whipped Cream:


  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.