Cream Cheese Coconut Key Lime Pie Recipe
This cream cheese coconut key lime pie is super tart, deliciously flavored, with a hint of coconut in every bite! The key lime zest just adds an additional boost of tartness. Get ready to pucker up and enjoy yourself with a cool and refreshing no bake pie!
What can I say about this delicious cream cheese coconut key lime pie except it’s out of this world delicious! My cream cheese lemonade pie is amazingly delicious and this pie is just as good! Lemon is my favorite but this key lime pie is a close second.
As you can see, there are little specks of key lime zest throughout this pie. If you love key lime, you will definitely love this no bake, cream cheese coconut key lime pie recipe!
No Bake Key Lime Pie
Seriously, this pie takes less than 15 minutes to whip up. Then stick it in the fridge for at least 4 hours and then you will have a deliciously tart, sweet no bake pie that you’re going to love!
Definitely a great summertime treat! This is one that others will be wanting the recipe to. It’s that good!
Try this recipe today! You will be so happy you did and your family will thank you too! YUM! This recipe is definitely a keeper!
Coconut Key Lime Pie
Cream Cheese Coconut Key Lime Pie
Ingredients
For the Crust
For the Creamy Pie
- 1 3.5 oz box Royal® Coconut Key Lime instant pudding
- 1 5 oz can evaporated milk
- 2 8 oz packages cream cheese
- ¾ cup Minute Maid® Limeade concentrate
- 1 tsp key lime zest
Instructions
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined evaporated milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in limeade concentrate.
- Gradually beat in pudding mixture.
- Mix key lime zest until well combined.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
- Garnish with key limes, optional
- *The colder the better
Nutrition
Here are a couple pics that are the perfect size for pinning to Pinterest!
Enjoy, Terri
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Good morning. My friend shared a piece of your lemon cream cheese pie and to say the least, it was more than delicious! I checked out all of your cream cheese pies and want to make your cream cheese coconut cream key lime pie but can’t find the coconut key lime instant pudding. Could you please tell me what I can use as a substitute as I’d like to make it today for company.
Many thanks with any suggestions you can give me.
Susan
Hi Susan, I’m so glad you enjoyed the cream cheese lemonade pie. It’s definitely a favorite. I would use a coconut cream instant pudding and the frozen limeade. That would be my suggestion. They must not make that pudding any longer. I looked on Amazon and at our local grocery stores and could not find it. :)
Can I use regular limes?
Tried coconut key lime pie, easy & delicious
Like the recipes I’ve seen will be trying them soon Thanks
Thanks so much Flo! I appreciate that! :)