Coconut lime pie

Coconut lime pie

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(8 ratings)

Prep: 35 mins Cook: 5 mins plus 4 hrs chilling


Serves 6 - 8
Give the American classic key lime pie a twist with ginger biscuits and toasted coconut for a tropical treat to end a special meal

Nutrition and extra info

Nutrition: per serving (8)

  • kcal661
  • fat46g
  • saturates30g
  • carbs54g
  • sugars42g
  • fibre0g
  • protein7g
  • salt0.6g
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  • 225g gingernut biscuits
  • 85g butter, melted



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • zest and juice 6 fat limes (about 200ml)



    The same shape, but smaller than…

  • 405g can condensed milk
  • 2 x 160ml cans coconut cream
  • 300ml pot double cream
  • 2 tbsp icing sugar
  • handful toasted, shaved coconut or toasted desiccated coconut



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…


  1. Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.

  2. In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case – this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.

  3. When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.

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Comments, questions and tips

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20th Apr, 2019
Just didn’t work for me. I don’t like shop bought cheesecake because of its dense and often claggy consistency and this recipe tasted just like shop bought. I prefer a lighter whipped cream cheese. I also found it too sweet and the base too hard. Won’t be trying again.
4th Feb, 2019
Very disappointing - the texture was slimy and the base was really hard. I won't be making again.
17th Apr, 2016
How do I stop the butter in the biscuit base from melting and the base crumbling when I pour the hot filling in? It tastes spectacular still but the base has broken up into the filling slightly
2nd Dec, 2018
Similar recipes suggest baking the base for 10 mins before filling - e.g. Key Lime Pie and Biscuity Lime Pie on this site. It may help.
3rd Aug, 2015
Simply to die for!
9th May, 2015
Absolutely delicious!
3rd May, 2015
A fantastic refreshing & light tangy pudding will be making again.
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