Food Recipes Toasted-Coconut Key Lime Pie 4.0 (42) Add your rating & review This tropical, frozen dessert brings cool relief to hot days with a refreshing combination of coconut and lime in a gorgeous, showstopper package. By Sarah Epperson Loveless Sarah Epperson Loveless Sarah Epperson Loveless is a former recipe developer at Real Simple and a former test kitchen assistant at Meredith Corporation. Her work can be seen in Southern Living, Eating Well, and other publications. After her time in the food industry, Sarah is now a real estate agent in the Birmingham area. Highlights: * Former test kitchen assistant for Meredith Corporation * Developed recipes for over 15 Meredith magazine brands * Sold over 6 million dollars worth of real estate in first year as real estate agent Real Simple's Editorial Guidelines Published on July 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 4 hrs 30 mins Yield: 12 serves Here, find a coconut cookie crust surrounding a decadent coconut interior that’s spiked with a generous amount of lime juice. You’ll use coconut whipped topping as the base of the pie, which keeps it dairy free, but you can substitute an equal amount of whipped cream, instead. A spring-form pan makes this particularly pretty, but you can use a pie plate in a pinch. Ingredients 1 12.3-ounce package coconut cookies (such as Voortman Bakery), finely crushed ¼ cup coconut oil, melted 2 tablespoons granulated sugar 2 9-ounce containers thawed frozen coconut whipped topping (such as So Delicious CocoWhip), divided 1 14-ounce can sweetened condensed coconut milk 1 tablespoon lime zest plus ½ cup fresh juice (from 4 limes or 12 key limes), plus slices for serving Toasted, sweetened shredded coconut, for serving Directions Preheat oven to 350 F. Stir cookie crumbs, oil, and sugar in a large bowl. Press crumb mixture firmly into bottom and 1 ½ inches up sides of a 9-inch springform pan or deep-dish pie plate. Bake until edges are golden, about 10 minutes. Let cool completely on a wire rack, about 20 minutes. Meanwhile, stir 1 container whipped topping, coconut milk, and lime zest and juice in a large bowl until blended. Pour mixture into cooled crust, cover with plastic wrap, and freeze until firm, at least 4 hours. Top with remaining container of whipped topping. Top with lime slices and toasted coconut. Chef's Notes If Florida came in a pie plate, this dairy-free delight would be it. You can assemble, wrap, and freeze the pie up to 3 weeks ahead. Garnish just before serving. Rate it Print