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No Bake Coconut Lime Pie
This no bake coconut lime pie features a buttery toasted coconut graham cracker crust and a silky, condensed milk filling brightened with fresh lime juice and zest, lightened with whipped heavy cream, and set firm enough to slice cleanly after an overnight chill. No oven required. Make it up to 3 days ahead and garnish with fresh whipped cream and toasted coconut flakes just before serving.
Servings: 8 slices
slices
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.
Nutrition Facts
No Bake Coconut Lime Pie
Amount per Serving
Calories
596
% Daily Value*
Fat
39
g
60
%
Saturated Fat
25
g
156
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
100
mg
33
%
Sodium
263
mg
11
%
Potassium
351
mg
10
%
Carbohydrates
57
g
19
%
Fiber
2
g
8
%
Sugar
42
g
47
%
Protein
7
g
14
%
Vitamin A
1169
IU
23
%
Vitamin C
6
mg
7
%
Calcium
200
mg
20
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
