This No Bake Coconut Lime Pie builds its flavor in two layers: a toasted coconut graham cracker crust and a silky condensed milk and lime filling that sets firm enough to slice clean without a minute in the oven. No Jell-O, no eggs, no baking. Use either lime juice, fresh limes or key limes! Just chill overnight and serve.
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Most no-bake cream pies use a plain graham cracker crust straight from the store. This one starts by toasting sweetened coconut flakes until they're golden and fragrant, then pressing them into the crust - a step that takes five minutes and completely transforms the flavor foundation of the pie. The recipe works perfectly with key limes and regular limes interchangeably.
The filling is equally unfussy: sweetened condensed milk, sour cream, fresh lime zest and juice, and whipped heavy cream folded in for a texture that's lighter than cheesecake and more sliceable than mousse. It sets overnight in the fridge, holds clean edges when sliced, and tastes like something that required far more effort than it actually did.
Make it for Cinco de Mayo, a summer cookout, Mother's Day, or any occasion where you want a stunning dessert with almost no active prep time.
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.
For more no-bake citrus desserts, the No Bake Creamy Lemon Pudding Pie is just as effortless, and the Blackberry Lime Delight brings a tart berry-lime combination that's just as refreshing as this one.
No Bake Coconut Lime Pie Ingredients
For the Toasted Coconut Crust
Make the crust yourself (recipe provided) or use store bought crust, such as Keebler 9-Inch Graham Cracker crust.
- 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 Coconut Lime 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. Toast the 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. Make the Graham Cracker Crust
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.
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.
The same pressed graham cracker crust technique works in my No Bake Pumpkin Pie - same method, completely different flavor profile for fall.
3. Make the Condensed Milk 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.
4. Fold In Whipping Cream
- 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.
5. Fill, Chill and Set
- 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.
How To Garnish and Serve
Top the pie with more whipped cream and the remaining ½ cup of toasted coconut. You can also add lime zest, and thin lime slices.
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.
No Bake Coconut Lime Pie
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Equipment
- 10-inch pie dish
- 9x13 baking sheet
- Medium and Large mixing bowls
- Whisk
Ingredients
Crust (or use store-made 9-inch Graham cracker crust)
- 1½ cups sweetened coconut flakes
- 2 cups graham cracker crumbs
- 2 tablespoon brown sugar
Coconut Lime Filling
- ½ cup unsalted butter melted
- 14 oz can sweetened condensed milk
- 2 tablespoon sour cream
- 2 teaspoon lime zest
- ½ cup lime juice
Topping
- 1½ cups heavy whipping cream cold
Instructions
Toast Coconut Flakes
- Preheat oven to 350°F. Spread the coconut flakes evenly on a baking sheet.
- Bake the coconut flakes for 4-5 minutes or until they turn light brown. Set the coconut aside to cool.
Make Crust (skip this step if using store-bought crust)
- 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.
- 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.
Make Coconut Lime Filling
- While the crust is the in freezer, 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.
- 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.
Assemble the Pie
- 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.
Top with Whipped Cream
- Top the pie with more whipped cream and the remaining ½ cup of toasted coconut.
- Serve chilled.
Tips for Perfect Texture Every Time
- Toast the coconut until it's actually golden - not just warm. I spread the coconut flakes in a single layer on a dry skillet over medium heat and stir constantly. The moment I see the first few flakes turn amber, I pull the pan off the heat entirely - carry-over heat finishes the rest. Under-toasted coconut tastes like sweetened cardboard. 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.
- Press the crust firmly and evenly - then chill it before filling. I use the flat bottom of a measuring cup to press the crust up the sides and across the base with real pressure. A loosely packed crust crumbles the moment you slice. After pressing, I refrigerate the crust for at least 20 minutes before adding the filling - a cold, set crust holds its shape under the weight of the filling and gives you cleaner slices.
- Your lime juice must be fresh - not bottled. Bottled lime juice is oxidized, flat, and faintly bitter in a way that's undetectable in a cooked recipe but completely obvious in a no-bake filling where lime is the dominant flavor. I juice my limes the same day I make the pie. Zest them first before cutting - you get far more zest from a whole lime than a halved one. 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.
- Fold the whipped cream in two stages. I add one-third of the whipped cream to the condensed milk base first and stir it in aggressively - this lightens the base and makes it easier to accept the rest without deflating it. Then I fold in the remaining two-thirds gently, in wide arcs, until just combined. This two-stage method preserves significantly more volume than dumping it all in at once, which is what gives the filling its light, mousse-adjacent texture rather than a dense, heavy one.
- Chill for a full 6 hours minimum - overnight without exception if you're serving guests. I tested this at 4 hours once for a dinner party because I was short on time. The center was set but the filling had a loose, almost pudding-like consistency that didn't hold a slice on the plate. Overnight produces a filling that's firm, cohesive, and slices with clean edges from the first cut to the last.
FAQ
- Can I use key limes instead of regular limes? Yes. Lime juice, fresh limes, Key limes or Persian limes work well here.
- 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 No Bake 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 heavy cream? I also made this using 1 box of cool whip instead of freshly whipped cream.
- Can I use a store bought 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. - 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. - How far in advance can I make this? You can make this pie up to 3 days ahead, and honestly, day two is when it's at its best. The lime flavor mellows and deepens overnight as it absorbs into the condensed milk base, and the filling firms up to a cleaner, more sliceable texture than it has at the 6-hour mark.
Variations and Easy Substitutions
- Salted or unsalted butter can be used for the crust.
- Try plain Greek yogurt instead of sour cream.
- 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.
- 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.
- If you want the citrus flavor without the coconut, my Raspberry Swirl Lemon Bars deliver the same bright, tart punch in bar form.
Storage and Leftovers
Refrigerator: Place the pie in an airtight container or cover it with plastic wrap and store it in the fridge for up to 3 days.
Freezer: Wrap the pie in both plastic wrap and foil to prevent freezer burn and keep out the freezer "flavors." Store in the freezer for up to 2 months. Thaw it out overnight in the fridge before serving.
If you're building a make-ahead dessert menu, the No Bake Strawberry Pie stores identically and pairs beautifully on the same table.
Janette says
Wow, so delicious even with the lower fat cream cheese.
Ingrid says
OMG! I can’t wait to dig a fork into this pie!
So amazing!