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Final LO (2)



  • Graham Cracker Crust:
  • 9 large graham crackers (1 package out of a 1 lb box)
  • 5 tablespoons melted unsalted Dutch Farms butter
  • 1/3 cup sugar
  • Filling / Topping:
  • 3 Dutch Farms egg yolks
  • 2 teaspoons lime zest
  • 1 (14-ounce) can sweetened condensed milk
  • 2/3 cup freshly squeezed Key lime juice
  • 1 can Dutch Farms Whipped Topping
  • 1/2 cup sweetened coconut flakes

Prep 2 LO



  • Preheat the oven to 350 degrees F.
  • Finely crumble the graham crackers (in a food processor, if you have it) and then add the melted butter and sugar. Pulse (or stir) until well combined.
  • Press the mixture firmly into the bottom and sides of a buttered 9” pie pan.
  • Bake for 8-10 minutes and set aside to cool on a wire rack.

Prep LO


  • Beat the egg yolks and lime zest with electric whisk until fluffy, about 5 minutes.
  • Add in the condensed milk and continue to beat for 4-5 more minutes.
  • On medium speed, add in the lime juice and beat for 1 more minute.
  • Pour the mixture into the cooled crust and bake for 10 minutes or until the filling is set.
  • Cool on a wire rack and place in fridge.
  • Sprinkle the coconut flakes on a baking sheet and place in oven for approximately 1-2 minutes, until they turn a very light golden brown.
  • For best results, freeze the key lime pie 20 minutes and then top with Dutch Farms Whipped topping and the toasted coconut flakes just before serving.

Prep 3 LO