Get ready to dive into a tropical paradise with this No-Bake Coconut Key Lime Pie. It's the perfect dessert for those hot days when you crave something refreshing and don't want to turn on the oven. Let the tangy lime and creamy coconut transport you to an island getaway.
The base of this pie starts with graham cracker crumbs, adding a sweet and slightly nutty flavor. A bit of sweetened shredded coconut brings a tropical note to the crust. Melted unsalted butter holds everything together and adds richness. For the filling, sweetened condensed milk provides creamy sweetness, while key lime juice delivers that signature tartness. A touch of lime zest enhances the lime flavor even more. Finally, heavy whipping cream lightens up the filling, and powdered sugar sweetens it just right. Top with toasted coconut flakes for a delightful crunch and extra coconut flavor.
This pie is a showstopper on its own, but you can serve it with a dollop of whipped cream and a wedge of lime for a touch of elegance. Pair it with a light, citrusy cocktail for a refreshing treat. It also makes a fantastic ending to a seafood dinner.
Start by grabbing a medium bowl. Toss in the graham cracker crumbs, sweetened shredded coconut, and melted butter. Mix them all together until it feels like wet sand. Once it's all combined, press this mixture firmly into the bottom and up the sides of a 9-inch pie pan. Pop it into the fridge for a quick 15-minute chill — this sets the crust nicely.
While the crust is chilling, grab a large bowl. Pour in the sweetened condensed milk, key lime juice, and lime zest. Whisk these together until you have a smooth and creamy mixture. The key lime juice will start to thicken the condensed milk, giving you a luscious filling.
In another bowl, whip the heavy cream with the powdered sugar until you get stiff peaks. This means when you lift the whisk, the cream stands up firmly without drooping. Gently fold this whipped cream into the lime mixture, taking care not to deflate it. You want to keep all that lovely air in there for a light and fluffy filling.
Now, pour the filling into the prepared crust. Smooth the top with a spatula, making it as even as you can. Return the pie to the fridge and let it chill for at least four hours, or until it's set. Before serving, sprinkle some toasted coconut flakes on top for garnish.
Share