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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


  1. Preheat over to 350°

For the Pie Crust

  1. In a medium mixing bowl, combined all ingredients and whisk together until well combined.
  2. Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
  3. Bake for 10-12 minutes. Remove from oven and let cool.

For the Creamy Pie

  1. In a small mixing bowl, combined evaporated milk and pudding mix.
  2. Beat on low speed for 2 minutes (mixture will be thick).
  3. In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
  4. Gradually beat in limeade concentrate.
  5. Gradually beat in pudding mixture.
  6. Mix key lime zest until well combined.
  7. Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
  8. Cover and refrigerate for at least 4 hours.
  9. Garnish with key limes, optional
  10. *The colder the better