Cream Cheese Coconut Key Lime Pie

 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

Terri

4.49 from 27 votes

Print Recipe Pin Recipe

Course Dessert, No Bake Desserts, Pie, Sweets

Cuisine American

Calories

Ingredients

  

For the Crust

• 2 ½ cup graham cracker crumbs
• ⅓ cup sugar
• ½ cup butter, melted
• Or you can use 1 graham cracker crust, 9 inch

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

Serving: 0gCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

Tried this recipe?Let us know how it was!

Here are a couple pics that are the perfect size for pinning to Pinterest!

Enjoy, Terri

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