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Judy John

Tropical No Bake Key Lime Pie Recipe

Tropical no bake key lime pie blends creamy citrus filling with pineapple and coconut in a refreshing chilled dessert full of vacation flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 292
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 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
  • 1 cup heavy cream whipped to soft peaks
  • 0.75 cup pineapple finely crushed and drained
  • 0.5 cup coconut sweetened shredded
Topping
  • 1 cup whipped cream
  • 2 tbsp toasted coconut for garnish

Equipment

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

Method
 

  1. Mix crumbs, butter, and sugar until moistened. Press into pie dish firmly.
  2. Freeze crust 10 minutes so it firms well.
  3. Whisk condensed milk, lime juice, and zest until thickened.
  4. Fold whipped cream into lime mixture gently for airy texture.
  5. Fold in drained pineapple and coconut evenly.
  6. Spoon filling into crust and smooth the top.
  7. Refrigerate until firm or freeze briefly for cleaner slices.
  8. Top with whipped cream and toasted coconut. Serve chilled.

Notes

For softer texture, chill until just set. For firmer slices, freeze 15 minutes before cutting. Drain pineapple well so filling stays thick. Swap mango or passion fruit for variation. Store covered in refrigerator up to 3 days.