Coconut Key Lime Pie

No-Bake Coconut Key Lime Pie Recipe – this heavenly dessert combines tangy Key lime juice with creamy coconut for a flavor sensation that will transport you straight to the Florida Keys. Topped with a fluffy whipped cream garnish and toasted coconut flakes. Perfect for summer gatherings, backyard barbecues, or any occasion that calls for a sweet treat with a twist!

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Easy Key Lime Pie Recipe

This Easy Coconut Key Lime Pie combines two of our favorite pies into one delicious dessert! It’s a blend of cream cheese, sweetened condensed milk, key lime juice, and sweetened coconut nestled in a graham cracker crust and topped with homemade whipped cream. Not only is this pie delicious, but it’s super easy to make. And the best part about the whole recipe? It is NO BAKE!! Woohoo! No heating up the oven in this summer heat.

How to Make No-Bake Coconut Key Lime Pie

This pie is effortless to make with only a few simple ingredients. Add cream cheese, coconut extract, key lime juice, and sweetened condensed milk to a large bowl and beat together with an electric mixer

In a separate bowl, combine heavy cream and powdered sugar. Beat on high speed of an electric mixer until stiff peaks form.

Fold whipped cream and toasted coconut into the key lime mixture. Spread filling into the graham cracker crust. Cover the pie with plastic wrap and chill for at least four hours.

Add heavy cream, powdered sugar, and vanilla extract to a medium bowl. Mix on high speed of an electric mixer fitted with the whisk attachment until stiff peaks form. Spread whipped cream over the top of the pie. Garnish with toasted coconut, lime zest, and lime slices.

Helpful Tips and Frequently Asked Questions

  • You can use fresh key lime juice or bottled. I recommend Nellie & Joe’s Key Lime Juice.
    • I find key limes at Walmart.
    • If you can’t find key limes in the grocery stores, you can substitute regular limes.
    • Can substitute lemon juice.
  • I use a 10-inch store-bought graham cracker crust.
    • You can make your own crust with graham crackers:
      • 1½ cups graham cracker crumbs
      • 5 Tbsp sugar
      • ⅓ cup melted butter (salted or unsalted butter)
      • Combine all ingredients in a medium bowl and stir with a fork until blended. Press into a 9-inch pie pan.
  • Add a few drops of green food coloring if you want the pie to be green.
  • Can I freeze Coconut Key Lime Pie? Yes! Prepare the filling and spread the key lime pie filling into the pie crust. Cover the pie with plastic wrap and aluminum foil. Store in the freezer for up to four months. When ready to serve, thaw in the refrigerator and top with whipped cream.
  • You can substitute Cool Whip for fresh whipped cream.
  • Store leftover pie in an airtight container in the refrigerator.

Easy Dessert for a Crowd

This pie is a staple at all of our cookouts and potlucks in the Summer. It is always a hit!  This easy pie will easily serve up to 8 people. Feel free to make a couple if you have a larger crowd. As I said, we like to garnish the pie with toasted coconut and lime zest. Give this a try the next time you need an effortless dessert. I promise you won’t be disappointed!

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No-Bake Coconut Key Lime Pie

Yield: 8 people
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
No-Bake Coconut Key Lime Pie Recipe – this heavenly dessert combines tangy Key lime juice with creamy coconut for a flavor sensation that will transport you straight to the Florida Keys. Topped with a fluffy whipped cream garnish and toasted coconut flakes. Perfect for summer gatherings, backyard barbecues, or any occasion that calls for a sweet treat with a twist!

Ingredients:

  • 1 (10-inch) graham cracker crust
  • 3 cups heavy whipping cream divided
  • 6 Tbsp powdered sugar
  • 1 tsp coconut extract
  • 1 (8-oz) package cream cheese softened
  • 1 (14-oz) can sweetened condensed milk
  • 1/2 cup key lime juice
  • 1/2 cup sweetened shredded coconut toasted

Instructions:

  • Add cream cheese, coconut extract, key lime juice, and sweetened condensed milk to a large bowl. Beat together with an electric mixer. 
  • In a separate bowl, combine 1½ cups heavy cream and 3 Tbsp powdered sugar. Beat on high speed of an electric mixer until stiff peaks form.
  • Fold whipped cream and toasted coconut into the key lime mixture. Spread filling into the graham cracker crust. Cover the pie with plastic wrap and chill for at least four hours.
  • Add 1½ cups heavy cream, 3 tablespoons powdered sugar, and vanilla extract to a medium bowl. Mix on high speed of an electric mixer fitted with the whisk attachment until stiff peaks form.
  • Spread whipped cream over the top of the pie. Garnish with toasted coconut, lime zest, and lime slices.

Notes:

  • You can use fresh key lime juice or bottled. I recommend Nellie & Joe’s Key Lime Juice.
    • I find key limes at Walmart.
    • If you can’t find key limes in the grocery stores, you can substitute regular limes.
    • Can substitute lemon juice.
  • I use a 10-inch store-bought graham cracker crust. 
    • You can make your own crust with graham crackers:
      • 1½ cups graham cracker crumbs
      • 5 Tbsp sugar
      • ⅓ cup melted butter (salted or unsalted butter)
      • Combine all ingredients in a medium bowl and stir with a fork until blended. Press into a 9-inch pie pan.
  • Add a few drops of green food coloring if you want the pie to be green.
  • Can I freeze Coconut Key Lime Pie? Yes! Prepare the filling and spread the key lime pie filling into the pie crust. Cover the pie with plastic wrap and aluminum foil. Store in the freezer for up to four months. When ready to serve, thaw in the refrigerator and top with whipped cream.
  • You can substitute Cool Whip for fresh whipped cream.
  • Store leftover pie in an airtight container in the refrigerator.

Steph

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