Mile-High Key Lime Pie Recipe

Topped with toasted coconut and macadamia nuts, this creamy no-bake pie is kissed with tropical key lime.
  • Ready in: 4 hours
  • Prep time: 20 minutes
  • Chill/Cook time: 4 hours, 20 minutes
  • By:
  • Servings: 8

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  • ½ (15 ounce)½ (15 ounce) package package refrigerated pie crusts (1 crust)
  • 2 cups heavy whipping cream
  • 1 packet Key Lime Cheese Ball Mix
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • Juice of 2 fresh limes
  • ¼ cup unsweetened flaked coconut, toasted
  • ¼ cup chopped macademia nuts, toasted
  • Additional lime zest or wedges for garnish, optional

cooking methods

  • No bake/cook


1. Using a 9-inch pie plate or tart pan, prepare and bake pie crust according to package directions for a single-crust pie. Cool completely. 
2. In a large bowl, combine whipping cream and Key Lime Cheese Ball Mix. Using an electric mixer on HIGH, beat until stiff peaks form. 
3. In a separate medium bowl, combine sweetened condensed milk and cream cheese; beat until fluffy. Add in lime juice, beating until smooth. Fold into whipped cream. 
4. Spoon filling into prepared crust. Refrigerate 4 hours or up to overnight. Just before serving, sprinkle with toasted coconut and nuts. Garnish with additional lime zest or wedges if desired.

Makes 8 servings.

Tip: To toast coconut and macadamia nuts, spread on a large rimmed baking sheet. Bake at 350°F for 5-10 minutes, stirring occasionally, until lightly toasted.

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