American Pie Council

Key Lime Pina Colada Pie

Graham Cracker Crust:
9 oz Coconut Cookies
3 oz Graham crackers
¾ cup salted butter
3 tbs sugar

Using a food processor, grind up graham crackers and coconut cookies to a fine crumb. Add sugar, pulse a few times. Add the butter pulse a few more times. Pour crumbs into a bowl and use a spoon to finish blending crumbs.

Press crumb into a 10” pie pan and with your spoon smooth out crumbs along the bottom and sides. To get an even press on the crumb, take a second 9” pie pan, place on the crumb and press down. Remove second pan and bake graham cracker crumb in a 350 degree oven for 7 minutes. Remove from the oven and cool


Key Lime Filling:

28 oz Sweetened Condensed Milk
7 Large egg yolks
1 cup Key Lime Juice (use a good quality juice)
½ cup crushed pineapple

Whip egg yolks to double there size, about 5 minutes. Add condensed milk and juice and blend on slow for 5 minutes. Blend ½ cup crushed pineapple in to key lime mixture

Fill the pie with Key Lime filling and bake for 20 minutes in a 320 degree oven.

Pina Colada whipped cream
1 cup Heavy Whipping Cream
¼ cup Pina Colada drink mix
2 tbs Sugar
Toasted shredded Coconut

Whip heavy cream and Pina Colada on medium speed. Add sugar when the cream starts to thicken, increase speed to medium and whip to stiff peaks. Garnish pie and sprinkle the whipped cream with toasted coconut and key slices or key lime zest.


Andy Hilton, Davenport, Fl
2019 Professional – Citrus