Coconut cream lime pie is a variation of the classic key lime pie, traditionally made with key lime juice, sweetened condensed milk, and a graham cracker crust. This version incorporates coconut cream for added richness and flavor, while omitting eggs to create a smooth and luscious filling. The result is a pie that is both creamy and tangy, with a hint of tropical sweetness.

Graham cracker crumbs: 1 ½ cups
Granulated sugar: ¼ cup
Unsalted butter: 6 tablespoons, melted
Salt: A pinch

Sweetened condensed milk: 1 can (14 ounces)
Coconut cream: 1 cup (from a can of full-fat coconut milk)
Fresh lime juice: ¾ cup (about 4-5 limes)
Lime zest: 1 tablespoon
Cornstarch: 2 tablespoons (to help the filling set)
Cold water: 2 tablespoons

Heavy cream: 1 cup
Powdered sugar: 2 tablespoons
Toasted coconut flakes: for garnish (optional)

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool.

In a small bowl, mix the cornstarch with cold water until smooth. Set aside.
In a large mixing bowl, whisk together the sweetened condensed milk, coconut cream, lime juice, lime zest, and the cornstarch mixture until well combined.
Pour the filling into the cooled crust.

Return the pie to the oven and bake for 15-20 minutes, or until the filling is set but still slightly jiggly in the center.
Remove the pie from the oven and let it cool at room temperature for about 30 minutes.
Transfer the pie to the refrigerator and chill for at least 2 hours or overnight for best results.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until medium peaks form.
Once the pie is chilled, spread the whipped cream over the top.
Garnish with toasted coconut flakes if desired.

Yes, you can use regular limes if key limes are not available. The flavor will be slightly different, but still delicious.

Store any leftover coconut cream lime pie in the refrigerator, covered with plastic wrap or in an airtight container. It should last for about 3-4 days.

Yes, you can freeze the pie. Wrap it tightly in plastic wrap and aluminum foil. It will keep for up to 1 month. Thaw in the refrigerator before serving.

This coconut cream lime pie recipe is a simple yet indulgent dessert that is sure to be a hit at any gathering. With its creamy filling and zesty lime flavor, it's a refreshing treat perfect for warm weather. Plus, the absence of eggs makes it accessible for those with dietary restrictions. Give this recipe a try, and enjoy a slice of tropical paradise!