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No Bake Coconut Lime Pie with Toasted Coconut Crust

This no bake coconut lime pie features a crunchy toasted coconut crust and a creamy, tangy lime filling topped with whipped cream and more toasted coconut flakes—perfect for a refreshing tropical dessert without turning on the oven.
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Prep Time 25 minutes
Total Time 6 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Toasted Coconut Crust
  • 2 cups sweetened coconut flakes divided
  • 1 cup graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter melted
For the Filling and Topping
  • 1 can sweetened condensed milk
  • 1/2 cup sour cream
  • 2 tbsp lime zest
  • 1/4 cup lime juice fresh preferred
  • 1 cup heavy whipping cream cold

Equipment

  • Oven
  • baking sheet
  • medium bowl
  • 10-inch Pie Dish
  • Electric mixer

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Spread coconut flakes evenly on a baking sheet and toast for 4–5 minutes until lightly browned and fragrant. Remove and let cool.
  2. Step 2: In a medium bowl, mix graham cracker crumbs, brown sugar, and 1 cup of toasted coconut flakes. Stir in melted butter until mixture feels like wet sand.
  3. Step 3: Press crust mixture firmly into bottom and up the sides of a greased 10-inch pie dish. Freeze for 20 minutes or until firm.
  4. Step 4: In a large bowl, combine sweetened condensed milk, sour cream, and lime zest. Stir in lime juice until well blended.
  5. Step 5: Using an electric mixer, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into lime mixture until smooth and fluffy.
  6. Step 6: Spoon filling into chilled crust and spread evenly. Cover and refrigerate for at least 6 hours or overnight to set.
  7. Step 7: Before serving, top pie with remaining toasted coconut flakes and additional whipped cream if desired. Slice and enjoy chilled.

Notes

Chill the pie thoroughly for best texture. For a dairy-free option, swap butter with coconut oil and heavy cream with coconut cream. Add a splash of tequila or coconut rum for a grown-up twist. Store leftovers covered in the fridge up to 3 days.