About This No-Bake Coconut Key Lime Pie Recipe
Who doesn’t love a good pie? But baking a pie can feel quite intimidating given all the work involved. So if you’re looking for a no-bake, easy-to-make, creamy dessert, this sinfully delicious sweet and tart coconut key lime pie is the one for you!
In this recipe, an American classic, the key lime pie, has been transformed into the ultimate no-bake dessert with tropical coconut flavor. Featuring a homemade cookie crust, creamy lime cheesecake filling, coconut cream, topped by homemade whipped cream, this pie looks spectacular and is oh-so-easy to make.
You start with the first layer of homemade cookie crust that consists of digestive cookies, butter, and shredded coconut. You can also get creative and add some spices, like nutmeg or cinnamon, to the crust to add a hint of spice.
Next is the sweet and tart cheesecake filling made with cream cheese, freshly squeezed lime juice, and sweetened condensed milk. We make it lighter and fluffier by folding in some homemade whipped cream. It’s absolutely divine!
As for the tropical touch, a layer of coconut cream and homemade whipped cream does the job perfectly. Feel free to pipe or spread the whipped cream on top, going as heavy or light as you want.
Refreshingly light with just the right blend of sweet and tart without being too overwhelming, this no-bake coconut key lime pie is absolutely perfect for a summer evening.
What You Need for This No-Bake Coconut Key Lime Pie Recipe
- Cookies: For this recipe, I have used Digestive biscuits for the crust, but you may use graham crackers or other store-bought sweet cookies or biscuits. Remember, different cookies or biscuits soak up butter differently, so if the cookie crust seems dry and crumbly, just add an extra tablespoon of melted butter.
- Butter: The melted butter binds the crust together and adds a delicious richness to the pie.
- Key Lime Juice: Freshly squeezed key lime juice is preferred for this recipe, but you can also use bottled key lime juice or even normal lime juice; there is not much difference in flavor.
- Sweetened Condensed Milk: The sweetened condensed milk helps to thicken and sweeten the cheesecake filling.
- Cream Cheese: I have used full-fat cream cheese softened at room temperature for a smoother texture.
- Whipping Cream: High-fat whipping cream is preferred because the light or low-fat versions don’t set very well. You may also use store-bought whipped topping if you wish.
- Shredded Coconut: I like to use shredded coconut in my cookie crust as it adds a lovely coconut flavor.
- Coconut Cream: For an additional layer of tropical flavor, I have used coconut cream.
- Key Limes: If you don’t have key limes, regular limes will work fine as well.
- Cookies: If you can’t find Digestive cookies, you can also use graham crackers or other store-bought sweet cookies or biscuits.
- Cream Cheese: Regular cream cheese can easily be substituted with the creamier mascarpone cheese.
How can I store this pie?
You can store the coconut key lime pie in the refrigerator for up to 3 days.
Can I freeze the coconut key lime pie?
Yes, you may freeze it. You may even make this pie several days in advance and store it in the freezer. Once ready to serve, just let it thaw for 15–20 minutes to bring back its creamy texture, then garnish it as you like, and serve.
Easy No-Bake Coconut Key Lime Pie
All the classic key lime pie flavors transformed into the ultimate no-bake dessert. There’s just something magical about the soft, light, and fluffy texture of this dessert that makes this coconut key lime pie extra special.
Yield: 8 - 10 servings
For the cookie crust
For the cheesecake filling
For the coconut cream
Toppings for decoration (optional)
How To Make No-Bake Coconut Key Lime Pie Step By Step
Make the cookie crust.
Place the cookies in a food processor and pulse until the cookies are finely crushed. Alternatively, you may place the cookies in a large resealable plastic bag and crush them with a rolling pin until they are finely ground.
Transfer the finely ground cookies into a bowl, add the melted butter, the shredded coconut, and the key lime zest. Mix well until the crumbs come together.
Press the cookie mixture evenly onto the bottom and up the sides of a 22 cm (9 inches) springform pan. You may use the back of a cup or a spoon to press it down and compact the crumbs. Refrigerate the cookie crust.
Start making the cheesecake filling.
Add the cold whipping cream to a large bowl and beat until stiff peaks form. When you lift your beaters, the peaks should stay upright when turned. Set aside.
Grate the key limes, squeeze the juice, and set aside.
In a bowl, beat the softened cream cheese until creamy, add the sweetened condensed milk and the freshly squeezed key lime juice and beat until blended and smooth.
Add the zest from the key limes and gently fold in the whipped cream that you just made. You want to preserve the volume and have a light and fluffy filling, so be very gentle folding in the whipped cream.
Fill the cookie crust.
Pour the cheesecake filling into the crust and smooth the top with a spoon or rubber spatula. Refrigerate.
Make the coconut cream.
In a bowl, place the coconut cream and whip it for about 5 minutes until it becomes fluffy. Add the powdered sugar and key lime zest and mix it well. Spoon the coconut cream on the pie and smoothen it with a spoon or a rubber spatula. Refrigerate for at least four hours or overnight.
Some finishing touches.
Before serving the coconut key lime pie, remove the sides carefully from the spring pan, and transfer the pie to a serving plate or cake stand. You may top up with whipped cream, garnish with a few key lime slices, and sprinkle more key lime zest or toasted coconut on top.
Your easy no-bake coconut key lime pie is ready to be served!
- To get a fluffy whipping cream consistency, make sure that the cream, your bowl as well as the beaters are cold. Place them in the fridge or freezer while making the crust.
- If you’re using a pie pan, I recommend adding parchment paper to the bottom of the pan so you can remove the slices easily.
- You even can make the layers of this pie in glass jars and have cute individual servings.
- Decorate the pie only after making sure it is firm.
- To cut nice and clean slices, run the knife under warm water after each slice.
- The flavors of this pie improve overnight, so you can make it a day ahead and enjoy it the next day.