Go Back
Judy John

Coconut No Bake Key Lime Pie Recipe

Coconut no bake key lime pie pairs tropical coconut flavor with creamy tart lime filling in a crisp chilled crust that needs no oven.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.75 cups graham cracker crumbs fine crumbs
  • 0.5 cup toasted coconut sweetened shredded
  • 0.5 cup butter melted
  • 2 tbsp sugar
Filling
  • 14 oz sweetened condensed milk 1 can
  • 0.5 cup key lime juice fresh or bottled
  • 1 tbsp lime zest
  • 0.75 cup coconut cream well stirred
  • 1 cup heavy cream whipped to soft peaks
Topping
  • 1 cup whipped cream for garnish
  • 0.25 cup toasted coconut extra garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Spatula
  • Freezer
  • Scoop
  • Tray
  • Pie Dish
  • Refrigerator

Method
 

  1. Mix crumbs, toasted coconut, butter, and sugar until sandy and evenly coated. Press into pie dish firmly.
  2. Freeze crust 10 minutes so it sets and stays crisp.
  3. Whisk condensed milk, lime juice, zest, and coconut cream until smooth and thick.
  4. Fold whipped cream into filling gently to keep the texture airy.
  5. Spoon filling into crust and smooth the top neatly.
  6. Refrigerate until firm and sliceable.
  7. Freeze 10 minutes before slicing for sharper edges if desired.
  8. Top with whipped cream and toasted coconut. Serve cold.

Notes

For softer texture, chill only until set. For firmer slices, freeze briefly before serving. Keep crust tightly packed for easier assembly. Add pineapple zest or extra lime for flavor changes. Store covered in refrigerator up to 3 days.