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Need a "go-to" dessert recipe for the Spring and Summer season? These Key Lime Tarts with Coconut Pecan Crust are "it"!
See what I mean? There aren't many who could resist them ..........
These Key Lime Tarts with Coconut Pecan Crust ares the perfect little desserts to celebrate special occasions, to take to picnics, potlucks and parties and to have stashed away in your freezer for those emergency sweet tooth attacks.
Everyone loves it. It's totally "make ahead".
You will be the star of the dessert scene. Guaranteed. Believe me, I know from personal experience.
- 1 ¼ cups of graham cracker crumbs*
- ¼ cup sugar
- 8 tablespoons butter (1 stick) melted
- 1 cup pecans
- ½ cup flaked shredded coconut
- 5 large egg yolks
- ¼ cup sugar
- lime zest from 4 limes
- ½ cup lime juice from about 4-5 limes, depending on juiciness of limes
- 1 can sweetened condensed milk
- ½ cup Greek yogurt
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Preheat oven to 350˚F. Spray 6 - 4 ½-inch removable bottom tart pans with baking spray. Rub with a paper towel to evenly distribute spray. Line bottoms with parchment paper, if desired.
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Process graham crackers till finely ground. Add butter and sugar and process till combined. Add pecans and pulse 6-10 times or until coarsely ground. Add coconut and pulse 3-4 times, just till incorporated.
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Divide between 6 tart pans with removable bottoms. About ⅓ generous cup per pan. Press graham cracker mixture firmly up sides and into bottom of pans. Place tart pans on a sheet pan. Bake for 10 minutes. Remove from oven and cool completely.
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For the filling - in a medium heatproof bowl, whisk together the egg yolks and sugar until smooth and combined. Add lime juice and stir. Place bowl over a pan of simmering water and cook for 4-5 minutes, stirring frequently until mixture thickens. Remove from heat and add condensed milk, Greek yogurt and all but 1 teaspoon of the lime zest.
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Divide evenly between the baked crusts and sprinkle with the reserved lime zest. Freeze, uncovered for at least 2 hours. If not serving after this initial freezing, cover tightly with foil. Will keep for several weeks in the freezer. Remove from freezer 10-20 minutes before serving. Add a dollop of freshly whipped cream, if desired.
* this is about 8-10 whole graham cracker sheets but weight will vary depending on the variety of graham cracker you use. It's best to crush them and then measure out 1 ¼ cups.
Norma | Allspice and Nutmeg says
This looks so good, Chris. I love key lime not to mention that pecan crust!
Christiane ~ Taking On Magazines says
Oh Chris, I think you're trying to woo me. You know that you've grabbed my heart with these tarts. I love everything about them.
Tricia @ Saving room for dessert says
Chris, Chris, Chris - you know how to make me happy! I adore Key Lime Pie but adding pecans to the crust? That is brilliant. Thanks for this tart little piece of happiness! (got the name right this time!)
Elke - Les mains dans la farine says
Hmmmm, your pie looks so yummy !!! May I have a part of it ? 🙂
spoon-stories says
As Always Chris your recipe is great!You are amazing :*
Sophia @ NY Foodgasm says
This looks AMAZING Chris, Lovr the pecans and coconut in the crust- sooooo good! I may have to try this one!
Muna Kenny says
If I cook your food and present it the way you do to my family, they'll be spoiled like anything 🙂 ... Love Key Lime tarts, and adding coconuts makes it heavenly.
Maureen | Orgasmic Chef says
I was describing key lime pie to someone today and explaining the difference between an ordinary lime and a small key lime. I love the crust AND I got a shipment of graham crackers so I'm going to make this on the weekend.
Sam @ My Carolina Kitchen says
Everyone love it is right, it's my all time favorite dessert.
Sam
bellini says
I love the coconut crust here Chris. What a refreshing dessert or the summer months.
Angie (@angiesrecipess) says
I miss key lime tarts! Coconut crust is perfect for this lime filling.
Katarina says
Beautiful and tasty! Have a lovely day Chris.
Ginny Hartzler says
What can be better than coconut and lime! I even have this in moisturizing lotion!!!
Claire @ Claire K Creations says
Chris these look like a recipe I will definitely have to stash away for when I have enough limes on my tree. Delicious!
Madonna/aka/Ms. Lemon says
I pinned this Chris. You make such pretty food. I love recipes that you can make ahead for all the reasons you stated.
Madonna
Monique says
That crust looks amazing Chris
Kyle says
I've added it my summer list. Your recipes have always been wonderful
gloria says
I love this crust and all look beautiful!!
Beth B says
Chris - Can this recipe be made in a regular 9" pie plate? It looks out of this world!
Martha says
Oh my! That crust sounds wonderful!! and the tarts looks so Spring like and pretty!
JanetFCTC says
These look absolutely wonderful! I know that were they near me, my family would have to fight me to get any lol. Gorgeous photos also.
Happier Than A Pig In Mud says
If I had these stashed in my freezer, they wouldn't be there long! They sound great:@)
Laurel says
I don't have removable bottom tart pans. Is there anything else I could use?
Chris Scheuer says
Laurel, this recipe could also be made in a large pie or quiche pan or even a square 8-inch pan and cut into wedges or squares.
Vicki Bensinger says
Chris these are so pretty and what a great treat for company. I love that there's coconut in the crust.
cheri says
Hi Chris, Another gorgeous dessert, Love the fact that these are little tartlets and can be made ahead of time. The crust looks and sounds amazing!