No-Bake Coconut Lime Freezer Pie – Bright, Creamy, and Effortless

This no-bake coconut lime freezer pie tastes like a tropical vacation with almost no effort. It’s bright, creamy, and refreshing, with a crunchy cookie crust and a silky filling that sets in the freezer. No oven, no fuss—just a few simple steps and a handful of ingredients.

It’s the kind of dessert you can make ahead, forget about, then pull out when you’re ready to impress. Perfect for warm days, last-minute dinners, or anytime you want something cool and zesty.

What Makes This Recipe So Good

• No-bake convenience: You don’t need to turn on the oven, which makes this perfect for hot days or busy schedules.
• Big flavor, simple ingredients: Lime brings a bright tartness that balances the creamy coconut, so it tastes fresh instead of heavy.
• Make-ahead friendly: The pie lives in the freezer, so it’s ready whenever you are. It also slices cleanly and holds its shape.
• Light but satisfying: The texture is smooth and mousse-like, with a crisp, buttery crumb from the crust.
• Easy to customize: Swap the crust, tweak the sweetness, or use different citrus.

  It’s forgiving and flexible.

What You’ll Need

• For the crust:
  • 1 1/2 cups crushed graham crackers or vanilla wafer crumbs
  • 1/3 cup unsweetened shredded coconut (lightly toasted if you like)
  • 1/4 cup granulated sugar (optional, adjust to taste)
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
• For the filling:
  • 1 can (13.5–14 oz) full-fat coconut milk, well-shaken
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup fresh lime juice (about 4–5 limes)
  • 1 tablespoon finely grated lime zest (plus extra for garnish)
  • 8 oz cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • Pinch of salt
• For topping (optional):
  • 1 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes and lime zest, for garnish
• Equipment:
  • 9-inch pie dish
  • Mixing bowls and hand mixer (or stand mixer)
  • Rubber spatula

Instructions

1. Make the crust: In a bowl, combine graham crumbs, shredded coconut, sugar, melted butter, and a pinch of salt. Stir until the mixture resembles damp sand and holds together when pressed.
2. Press and chill: Firmly press the mixture into the bottom and up the sides of a 9-inch pie dish. Use a flat-bottomed cup to compact it well.

   Freeze for 15–20 minutes while you make the filling.

3. Soften the cream cheese: Make sure the cream cheese is truly soft. This helps the filling turn silky without lumps.
4. Blend the base: In a large bowl, beat the cream cheese with a hand mixer until smooth and fluffy, about 1–2 minutes. Add the sweetened condensed milk and beat until glossy and fully combined.
5. Add coconut and flavor: Pour in the coconut milk, vanilla, salt, lime zest, and lime juice.

   Mix on low, then medium, until smooth. The mixture will thicken slightly as the lime reacts with the dairy.

6. Fill the crust: Pour the filling into the chilled crust and smooth the top with a spatula. Tap the dish gently on the counter to release any air bubbles.
7. Freeze to set: Cover tightly with plastic wrap or foil and freeze for at least 6 hours, preferably overnight, until firm enough to slice cleanly.
8. Make the topping (optional): Whip the cold heavy cream with powdered sugar and vanilla to soft peaks.

   Spread or pipe onto the frozen pie just before serving, then sprinkle with toasted coconut and lime zest.

9. Serve: Let the pie sit at room temperature for 10–15 minutes before slicing. Use a warm knife for neat slices.

Storage Instructions

• Freezer: Keep the pie tightly covered in the freezer for up to 2 weeks for best flavor and texture. Add whipped cream and garnishes right before serving to avoid ice crystals.
• Leftovers: Return slices to the freezer within 20 minutes.

  Store in an airtight container or wrap well to prevent freezer burn and odor absorption.

• Short thaw: For the best texture, let the pie sit out for 10–15 minutes before serving. Don’t fully thaw it; it’s meant to be enjoyed cold and slightly firm.

Why This is Good for You

• Lime zest and juice offer vitamin C and bright flavor, so you can use less added sugar overall.
• Coconut milk adds richness and satisfying fats, which make smaller portions feel indulgent and filling.
• Balanced sweetness: The tart lime keeps the dessert from feeling heavy, helping you enjoy a treat without overdoing it.
• Make-ahead control: Freezer pies are easy to portion. Slice what you need and save the rest for another day.

Pitfalls to Watch Out For

• Lumpy filling: If the cream cheese isn’t fully softened, you’ll get small lumps.

  Let it sit out for 30–45 minutes, and beat it smooth before adding other ingredients.

• Watery texture: Use full-fat coconut milk and shake the can well. Avoid “lite” versions; they can separate and make the filling icy.
• Crust crumble: Pack the crust tightly. If it still seems loose, add another tablespoon of melted butter and press again.
• Too tart or too sweet: Taste the filling before freezing.

  Add an extra tablespoon of lime juice for more zing, or a tablespoon of powdered sugar for a sweeter finish.

• Sticky slices: Warm your knife under hot water, wipe dry, and slice. Repeat between cuts for clean pieces.

Alternatives

• Crust swaps: Try chocolate wafer crumbs for a darker, more dramatic flavor, or use shortbread cookies for a buttery twist. Gluten-free graham crackers work well too.
• Dairy tweaks: For a lighter pie, replace cream cheese with Greek yogurt cream cheese or a blend of neufchâtel and cream cheese.

  For dairy-free, use a dairy-free cream cheese and a coconut-based condensed milk.

• Citrus variations: Swap lime for lemon, or use half lime and half orange for a softer citrus profile.
• Sweetness control: If you prefer less sweet, reduce the condensed milk slightly and add 2–3 tablespoons of powdered sugar to compensate for texture.
• Add-ins: Fold in 1/2 cup toasted coconut flakes for extra texture, or swirl in a few spoonfuls of raspberry puree before freezing for color and contrast.

FAQ

Can I make this without cream cheese?

Yes. Use a thick dairy-free cream cheese or a blend of coconut cream and a small amount of powdered sugar to help it set. The texture will be a bit softer but still sliceable when frozen.

How long does it take to fully set?

Plan on at least 6 hours, but overnight is safer.

Setting time depends on your freezer temperature and the depth of your pie dish.

Do I have to use full-fat coconut milk?

Full-fat is best for a creamy, stable filling. Lite coconut milk tends to be thinner and can make the pie icy or less rich.

Can I make this in a springform pan?

Absolutely. A 9-inch springform works well and makes for easy unmolding.

Line the bottom with parchment for a clean release.

What if I don’t have fresh limes?

Bottled lime juice works in a pinch, but the flavor won’t be as bright. If you use bottled, try to include fresh lime zest for that fresh aroma.

How do I toast the coconut for the crust or garnish?

Add shredded coconut to a dry skillet over medium heat. Stir frequently for 3–5 minutes until golden and fragrant, then cool completely before using.

Can I reduce the sweetness?

Yes.

Use 3/4 of the can of condensed milk and taste. If the filling seems too tart, stir in 1–2 tablespoons of powdered sugar to balance without thinning.

Wrapping Up

No-bake coconut lime freezer pie is a simple, reliable dessert that delivers big flavor with minimal effort. It’s creamy, zesty, and easy to customize, and it lives happily in your freezer until you’re ready to serve.

Keep the ingredients on hand and you’ll always have a cool, crowd-pleasing treat up your sleeve. One slice, and you’ll see why this bright, refreshing pie becomes a go-to.