Key Lime Pie With a Coconut Macaroon Crust

Key lime pie …. mmm!  But Key lime pie with a coconut macaroon crust is over the top delicious!  Try it and let me know if you prefer it over a regular graham cracker crust!

Coconut Macaroon Crust

Adapted from


  • 1 ½ cups shredded unsweetened coconut
  • 2 large egg whites
  • ¼ cup sugar
  1. Preheat oven to 350°F
  2. Grease an 8 or 9” pie plate or tart pan with removable bottom with unsalted butter at room temperature (do not use melted butter). I also placed parchment paper on the bottom (cut to fit) of the greased pan as the coconut crust was hard to slice into once baked
  3. In a large bowl, whisk egg whites until foamy. Add sugar and whisk to incorporate. Gently fold in coconut until mixture holds together well
  4. Press mixture evenly onto prepared pan or plate. You may only have enough to fill the bottom and not the sides (I used a tart pan with removable bottom)
  5. Bake until golden brown, about 20-25 minutes or more. Check often as oven temperatures vary
  6. Set crusts aside to cool while making your Key lime pie filling

Kitchen notes:

  • The crust may puff up while baking. It will flatten out once cooled. If not, you can gently press it down with the back of a spoon
  • The first time I made this crust, it wasn’t baked enough. It tasted great, but we prefer a darker crust. The crust may also become softer as it absorbs the pie filling, so it’s best to bake it longer
  • I didn’t have unsweetened coconut on hand. I used sweetened flaked coconut and omitted the sugar

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