No Bake Coconut Lime Pie

No Bake Coconut Lime Pie with the toasted coconut crust is the kind of dessert you can throw together in a few simple steps, chill, and slice into whenever you're craving something cold, citrusy, and completely irresistible.

Love No Bake Pies? Try No Bake Strawberry Pie and No Bake Pumpkin Pie as well.

Jump to:

• No Bake Coconut Lime Pie with Toasted Coconut Crust
• Why You'll Love this Pie
• No Bake Coconut Lime Pie Ingredients
• How to Make No Bake Coconut Lime Pie
• Coconut Lime Pie
• Storage and Leftovers
• Pro Tips for Perfect No Bake Coconut Lime Pie
• Can I Make This With Cream Cheese?
• Can I Make Coconut Lime Pie with Pudding Mix?
• Can I Use Cool Whip Instead of Whipped Cream?
• FAQ
• Easy Substitutions
• More No Bake Pies
• Reviews

No Bake Coconut Lime Pie with Toasted Coconut Crust

• Filling: Smooth and creamy pie filling made with condensed milk and whipped cream. The toasted coconut on top adds a little bit of crunchiness and tons of flavor!
• Crust: Crumbly coconut graham cracker crust (such as Keebler Ready Crust or make one yourself-easy crust recipe included).
• Flavor: Tart lime juice (use fresh or bottled) against sweet condensed milk. Then add the buttery sweetness of a toasted coconut graham cracker crust topped with sweet whipped cream and extra toasted coconut - yum!
• Style: Truly bakery‑style Coconut Lime Pie with simple ingredients.

Why You'll Love this Pie

This no bake coconut lime pie uses simple, real ingredients to create a silky, cheesecake‑style filling that's never tastes artificial or too sweet (nothing like a store bough version).

The best part is you pour it straight into a ready‑made crust, chill, and a few hours later you've got clean slices and big flavor with almost no effort.

No Bake Coconut Lime Pie Ingredients

For the crust

Make the crust yourself (recipe provided) or use store bought crust, such as Keebler 9-Inch Graham Cracker crust I use all the time. It's so delicious!

• Sweetened coconut flakes: These will be baked until toasted and then divided; 1 cup for the crust, ½ cup for topping.
• Graham cracker crumbs: Crash graham crackers with a roller or in a food processor.
• Brown sugar: Helps keep the crust intact.

For the pie filling

• Butter: Unsalted and melted.
• Sweetened condensed milk: I used La Lechera 1 (14-ounce) can.
• Sour cream: Helps cut out some of the sweetness and complements the lime juice.
• Lime zest: This was about two limes worth of zest.
• Lime juice: I used bottled lime juice.
• Heavy whipping cream: Cold whipping cream is easier to whip than room temperature cream.

How to Make No Bake Coconut Lime Pie

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.

1. Bake Coconut Flakes

Bake the coconut flakes for 4-5 minutes at 350 F. or until they turn light brown. Set the coconut aside to cool.

2. Mix Graham Crackers with Coconut Flakes

In a medium bowl, combine the graham cracker crumbs, brown sugar, and 1 cup of the toasted coconut flakes. Add the melted butter and mix until the mixture resembles wet sand.

3. Make Crust

Press the crumb mixture firmly into the bottom and sides of a greased 10-inch pie dish. Place the crust in the freezer for 20 minutes or until firm.

Or, use store-bought 9-Inch Keebler Graham ready crust.

4. Mix Coconut Lime Filling

• Pour the condensed milk into a large bowl.
• Stir in the sour cream and lime zest.
• Pour in the lime juice and stir until it is incorporated. Set aside.

5. Add Whipping Cream and Mix until Stiff

• Pour the cold heavy whipping cream into a medium or large bowl and use an electric mixer to whip the cream until stiff.
• Fold the whipped cream into the condensed milk and lime juice mixture. The filling will be light and fluffy.

6. Add Filling into Pie Crust

• Spoon the filling into the frozen pie crust, and spread it out evenly.
• Cover the pie with plastic wrap and store it in the refrigerator for at least 6 hours, but overnight is best.

7. Top with Whipped Cream and Coconut Flakes

Top the pie with more whipped cream and the remaining ½ cup of toasted coconut.

Pro Tips for Perfect No Bake Coconut Lime Pie

• The coconut can be toasted ahead of time and stored in an airtight container until you are ready to use it. It will last at least 1 week on the counter.
• Spread shredded coconut in a thin layer on a baking sheet and toast in a low oven or dry skillet, stirring often, until lightly golden and fragrant. Let it cool before adding to the pie.
• The lime filling will be light in color, not green. You can choose to add a drop or two of green food coloring to the pie filling, but it's not necessary for the flavor.

Can I Make This With Cream Cheese?

Yes! Use 16 ounces cream cheese (2 blocks) instead of whipped cream. The pie filling will be much thicker and fattier. I prefer fresh whipped cream here, but cream cheese will definitely work.

Can I Make Coconut Lime Pie with Pudding Mix?

Yes! Use 1 cup whole milk, 1 pudding mix and ½ box of Cool Whip instead of condensed milk and whipped cream for an amazing Coconut Lime Pie filling.

Can I Use Cool Whip Instead of Whipped Cream?

I also made this using 1 box of cool whip instead of freshly whipped cream. Super delish!

FAQ

• Can I make this no bake coconut lime pie without coconut?
  Yes. If someone doesn't like or can't have coconut, you can omit the shredded coconut and still have a wonderful no bake lime pie.
• Can I make coconut lime pie ahead of time?
  Coconut lime pie is perfect for making ahead because it needs time to chill and set; it usually holds well in the fridge for several days. Add whipped cream and garnishes just before serving for the best look and texture
• Can I use a pre‑made graham cracker crust?
  A pre‑made crust keeps the recipe truly no bake and very quick. It's an easy shortcut that saves time and avoids turning on the oven.
• How long does the pie need to chill?
  Chill the pie in the refrigerator for 3-4 hours, or until the filling is fully set and slices hold their shape when cut.
• How should I serve no bake coconut lime pie?
  Serve it well‑chilled. Slice it straight from the fridge and enjoy as is, or dress it up with whipped cream, lime zest, lime slices, fresh berries, chocolate drizzle, or toasted coconut.
• Can I use regular limes instead of lime juice? Yes. Fresh limes, Key limes or Persian limes work well here.
• What toppings are best for no bake coconut lime pie? Homemade whipped cream, lime zest, and thin lime slices are classics. You can also add fresh raspberries or strawberries, a drizzle of white or dark chocolate, or a sprinkle of toasted shredded coconut.
• When should I add whipped cream if I'm making the pie ahead? For the best texture, add whipped cream just before serving or within a day of serving. Whipped cream can break down if it sits on the pie for too long.
• Why is my no bake coconut lime pie not setting? Most often it simply needs more chilling time. Make sure the filling is well mixed and the pie has chilled for at least 3-4 hours, or longer if your fridge runs cold and full.
• Can I make mini no bake coconut lime pies? Yes. Divide the filling between mini pre‑made graham crusts or a muffin tin lined with crusts. Chill until set, then top and serve as single‑serve desserts.

Easy Substitutions

• Salted or unsalted butter can be used for the crust.
• Try plain Greek yogurt instead of sour cream.
• Fresh or bottled lime juice can be used for this pie. You'll need about 3-4 large limes.
• If you use a store-bought crust, I recommend using 9-Inch Keebler Graham ready crust.
• For an extra kick of coconut, make a coconut whipped cream for the top of the pie. Whip 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar and 1 teaspoon of coconut extract with an electric mixer until stiff. Spread it on top of the pie.

More No Bake Pies

• No Bake Creamy Lemon Pudding Pie
• Banana Cream Pie
• No Bake Vanilla Pudding Pie
• No Bake Chocolate Pudding Pie