Paw Paw Key Lime Pie

Grits & Groceries' Joe Trull kicks the traditional Key Lime pie recipe up a notch with Paw Paws.
Photography By Brian Kelley | March 14, 2017


For the crust: In a small bowl combine 2 ½ cups of toasted coconut with brown sugar and melted butter. Mix well and press into the bottom and up the sides of a nine inch pie pan. Place crust in refrigerator.
In a small saucepan, combine the pawpaw, ½ cup sugar and triple sec. Cook over medium-high heat until sugar dissolves. Remove from heat and stir in lime juice, set aside. In a large bowl, beat the egg yolks on medium-high speed with an electric mixer until they become thick and pale yellow. Whip in the sweetened condensed milk, then stir in the pawpaw mixture. Pour into prepared pie shell and cover with plastic wrap. Refrigerate the pie at least 8 hours or overnight. 
When ready to serve, whip the cream with 1 tablespoon of sugar and vanilla extract. Spread on top of the pie and garnish with remaining coconut.
Serves 8.


  • 3 cups toasted coconut
  • 5 tablespoons butter, melted
  • 1 tablespoon brown sugar
  • 1 ½ cups pawpaw puree
  • ½ cup sugar
  • 1 tablespoons Triple Sec, or other orange flavored liquor
  • ¾ cup fresh key lime juice
  • 4 egg yolks
  • 1 teaspoon lime zest
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon pure vanilla extract
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