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Key Lime Tart

This Key Lime Tart is like a bite of sunshine. The crust is embellished with toasted coconut and almonds and it forms the perfect base for the fluffy lime filling. It’s a royal treat perfect for a staycation or to share with friends and family.

Key Lime Tart

Easy Key Lime Tart Recipe

We love key lime pie, key lime bars, key lime cake, key lime cookies, key lime cupcakes, key lime cheesecake….I think you get the idea. This fluffy key lime tart has a toasted vanilla wafer crust embellished with almonds and coconut. The easy filling requires no baking at all. It’s topped with whipped cream and a dusting of toasted coconut for the crowning touch. It’s lush. One bite and you can almost feel the island breeze.
Step-by-step preparation images and ingredients for key lime tart

How to Make the Best Key Lime Tart Recipe

  • Ingredients you’ll need to make homemade Key Lime Tart: Crust is made with vanilla wafer crumbs, shredded coconut, almonds, sugar and melted butter. The filling is made with condensed milk, lime pie filling, whipped topping, one packet dry whipped topping mix i.e. Dream Whip, heavy cream, lime zest and toasted coconut for garnishing.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, measuring cups and spoons, mixing bowls, a food processor to crush the vanilla wafers or a plastic bag and rolling pin, an offset spatula or spoon to spread the filling, a sheet pan to toast the coconut, a 8 inch springform pan and citrus zester.
  • This tart was designed with a filling that doesn’t require baking hence the addition of lime pie filling. The only part that requires baking is the crust. The pie filling provides stability and flavor.
  • I find it easiest to toast the coconut and almonds for garnishing while the crust bakes. If you prefer to toast in a skillet on the stove top, you can see how to make toasted coconut here.
  • The dry whipped topping mix called for is a brand by the name of Dream Whip. It’s readily available at most grocery stores including Walmart and Target on the baking aisle. It’s an intricate part of stabilizing the filling. It typically comes in a 2.6 oz box that includes two packets of mix. You only need one for the filling in this recipe.
  • Allow ample time for the tart to chill so it will set up properly.
  • Store leftover Key Lime Tart well chilled in the refrigerator for up to 5 days.

Key Lime Tart garnished with lime zest

More Key Lime Desserts to Make

There are so many ways to enjoy the burst of lime flavor. Perhaps you’re in the mood for Key Lime Coconut Cookies filled with white chocolate chips or a piece of Key Lime Poke Cake. My Key Lime Pie recipe never disappoints. The kiddos will love these Key Lime Pie Smoothies from An Affair from the Heart.  Regardless, it’s always the kind of dessert that’s satisfying.

Key Lime Tart with whipped cream on a cake pedestal

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Key Lime Tart

Prep Time20 minutes
Cook Time18 minutes
Chill time4 hours
Total Time4 hours 38 minutes
Course: Dessert
Cuisine: American
Keyword: key-lime-pie, key-lime-tart, key-limes
Servings: 10 Pieces
Calories: 626kcal
Author: Melissa Sperka


  • Crust:
  • 2 cups crushed vanilla wafer crumbs
  • 1 cup sweetened shredded coconut divided
  • 1/2 cup almond slices, plus 1 Tbsp lightly toasted (Reserve 1 Tbsp for garnishing)
  • 1/3 cup granulated sugar
  • 1/2 cup butter melted
  • Filling:
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup heavy cream
  • 1 packet dry whipped topping mix i.e. Dream Whip (See Cook's note)
  • 1/2 cup key lime juice
  • 1 21 oz can key lime pie filling
  • zest of one small lime plus additional for garnishing
  • 1 8 oz container frozen whipped topping thawed
  • Toasted coconut for garnishing


  • Preheat the oven to 350°F. In a small bowl, toss together, vanilla wafers crumbs, 3/4 cup coconut, 1/2 cup almonds, sugar with butter.Mix well.
  • Press firmly into the bottom and 1 inch up the sides of a 9-10 inch spring form pan that has been lightly sprayed with cooking spray. (Spread remaining 1/4 cup coconut and 1 Tbsp almonds on a small baking pan. Toast while crust bakes for 5 minutes, stirring as needed for even browning. Set aside to cool.)
  • Bake crust for 16-18 minutes or until golden brown. Cool completely before filling.
  • To make the filling: In a large mixing bowl using an electric mixer, whip together sweetened condensed milk, cream and dry whipped topping mix. After combined, add the lime juice. Whip on high for 3-4 minutes until thickened.
  • To the bowl add pie filling and lime zest. Continue to whip for another 4-6 minutes or until light and fluffy. Spread the filling evenly over the cooled crust.
  • Garnish the top as desired, using thawed whipped topping.
  • Chill thoroughly for at least 4-6 hours, preferably overnight.
  • Before serving, remove outer ring and garnish with toasted coconut, additional lime zest and reserved almonds then slice and serve.
  • Store chilled.


The dry whipped topping mix called for is a brand by the name of Dream Whip. It's readily available at most grocery stores including Walmart and Target on the baking aisle. It's an intricate part of stabilizing the filling. It typically comes in a 2.6 oz box that includes two packets of mix. You'll only need one for the filling. 
You may use the extra packet, made per the box instructions, to garnish the top and omit the 8 oz. container of whipped cream, if desired.


Serving: 1piece | Calories: 626kcal | Carbohydrates: 76g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 332mg | Potassium: 169mg | Fiber: 2g | Sugar: 64g | Vitamin A: 465IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. Hi Marion, I share your love of those pies, too. Enjoy this tart, it’s simple, fluffy and a perfect choice for Summertime sweets. Thanks for stopping by, Melissa

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