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4.67 from 3 votes

Cream Cheese Coconut Key Lime Pie

Course: Dessert, No Bake Desserts, Pie, Sweets
Cuisine: American
Author: Terri


For the Crust

  • 2 1/2 cup graham cracker crumbs
  • 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
  • 3/4 cup Minute Maid® Limeade concentrate
  • 1 tsp key lime zest


  • 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


Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg