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Key lime pie with almond-coconut crust



  • 1 cup (250 mL) almond cookies
  • 1-1/2 cups (375 mL) honey graham cracker crumbs
  • 1/4 cup (60 mL) light brown sugar
  • 2 teaspoons (10 mL) lime zest
  • 1/4 cup (60 mL) coconut flakes, toasted
  • 1/2 cup (250 mL) melted butter


  • 6 large egg yolks
  • 1-1/2 cups (375 mL) sweetened condensed milk
  • 1/2 cup (125 mL) light sour cream
  • 1/3 cup (80 mL) key lime juice
  • Zest of 2 limes


  • Crème fraiche or whipped cream for garnishing
  • Lime zest for garnishing
  • Lime wedges or slices for garnishing


  1. Preheat oven to 300˚F (150˚C). Prepare a 10-inch (25 cm) springform pan by spraying  the bottom with oil and lining with a circle of parchment paper.
  2. To prepare the crust, place cookies in a food processor and pulse to crumbs, add to a medium bowl. Add graham cracker crumbs, brown sugar, lime zest, coconut and butter and mix until the crust is sandy and coarse.
  3. Put the mixture into the lined springform pan. Press down with a spatula until compact. Bake for ten minutes. Remove and let cool. Increase oven temperature to 350˚F (180˚C).
  4. Add ingredients for filling to the bowl of a stand mixer, with the motor running on the second speed, beat until smooth for approximately two to three minutes. Pour filling mixture into crust inside of pan.
  5. Transfer pan to the oven. Bake in the center of the oven, for 30-35 minutes or until set in the center, do not allow pie to brown. Let pie cool slightly before chilling in the refrigerator for two hours.

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