Go Back

No Bake Coconut Lime Pie

A refreshing and creamy dessert that blends coconut and lime flavors without the need for baking. Perfect for summer gatherings!
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups of graham cracker crumbs
  • 0.5 cups ½ cup of unsweetened shredded coconut
  • 0.5 cups ½ cup of melted butter
  • 0.25 cups ¼ cup of granulated sugar
For the filling
  • 1 cups 1 cup of heavy cream
  • 14 oz 1 can (14 oz) of sweetened condensed milk
  • 0.5 cups ½ cup of fresh lime juice
  • 2 units Zest of 2 limes
  • 1 cups 1 cup of unsweetened shredded coconut
  • 1 pinch A pinch of salt

Method
 

Make the crust
  1. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar.
  2. Mix until everything is well combined; it should resemble wet sand.
  3. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan.
  4. Set aside to firm up in the fridge while you prepare the filling.
Prepare the filling
  1. In a separate bowl, whip the heavy cream until soft peaks form.
  2. Gently fold in the sweetened condensed milk, lime juice, lime zest, shredded coconut, and a pinch of salt.
Assemble the pie
  1. Pour the creamy filling into your prepared crust and smooth it out with a spatula.
  2. Cover the pie with plastic wrap and place it in the fridge for at least 4 hours, preferably overnight.
Serve and enjoy
  1. Once it’s set, slice up your pie and serve with a sprinkle of extra shredded coconut on top.

Notes

Tips: Get Creative with Toppings, No Key Limes? No Problem!, Chill Out: This pie is best served cold, so don’t rush the chilling time.