Best Key Lime Pie Recipe: Coconut Rum Key Lime Pie

Get ready to rumba! This is a fabulous no bake key lime pie recipe to make for a party or special occasion when you want to make something a little bit special. Every bite will have the taste of toasted coconut which will transport your taste buds to a warm island getaway, and the rum flavoring adds an extra kick.


1 cup toasted coconut
6 tablespoons margarine or butter, melted
12 vanilla sandwich cookies, finely crushed


1 (14 oz.) can sweetened condensed milk – do not use evaporated milk
1 (8 oz.) package cream cheese, softened
1/2 cup key lime juice or lime juice
1/2 teaspoon rum extract


How to make toasted coconut: spread coconut on a cookie sheet. Bake at 350 degrees for 6 to 8 minutes or until light golden brown; stir occasionally. Set aside 1 tablespoon of the toasted coconut for the topping.

Make the crust: In bowl, combine coconut, margarine and cookie crumbs; mix thoroughly. Press mixture firmly into a 9-inch pie pan, on bottom and up the sides of pan. Refrigerate crust for 30 minutes.

Make the filling: In a large bowl, combine the condensed milk and cream cheese; beat until smooth and fluffy. Mix in the lime juice and rum extract; stir thoroughly.
Pour into pie crust. Sprinkle leftover toasted coconut on top.

Refrigerate pie for 3 to 4 hours until set. Store leftover pie refrigerator.

Easy Key Lime Pie Recipe: Breezy Easy Key Lime Pie

If you’re just learning how to make a key lime pie, this is a great frozen key lime pie recipe to start with. If you don’t have fresh ginger, then substitute with ginger spice. Remember that authentic key lime pie isn’t really all that green – some people like to add green food coloring but it’s not necessary.

3/4 cup key lime juice
1 (14 oz.) can sweetened condensed milk – do not use evaporated milk
1 (3 oz.) package cream cheese
3/4 teaspoon fresh ginger, grated
2 1/2 tablespoons lime peel
1 pint whipping cream
3 tablespoons sugar
9-inch graham cracker crust, unbaked


In a medium sized bowl, mix together lime juice, sweetened condensed milk, cream cheese, ginger and 2 tablespoons of lime peel. Mix on HIGH speed until thoroughly blended.

In a second bowl, beat together the whipping cream and sugar. Beat until firm peaks form. Fold whipped cream into cream cheese mixture; blend well. Pour entire mixture into pie crust. Sprinkle remaining 1/2 teaspoon lime peel on top.

Freeze pie until nice and firm. Let pie stand at room temperature for 20 to 30 minutes before serving. Put leftover pie back into freezer.

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About The Author, D. Monday
Easy to make – fun to drink