Key Lime Tart

Key Lime Tart

Servings 8 -10 Pieces
Author Melissa Sperka


  • For the crust you'll need:
  • 2 cups crushed vanilla wafer crumbs
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup almond slices lightly toasted
  • 1/2 cup butter melted
  • 1/3 cup granulated sugar
  • For the filling you'll need:
  • 1 [21 oz] can key lime pie filling
  • 1 [14 oz] can sweetened condensed milk
  • 1 envelope whipped topping mix [such as Dream Whip]
  • 1/2 cup key lime juice
  • 1/2 cup heavy cream
  • 1 tsp pure vanilla
  • zest of one small lime
  • 1 [8 oz] frozen whipped topping thawed
  • Toasted coconutor garnishing


  • To make the crust: Preheat the oven to 350°F. Crush the vanilla wafers by hand or using a food processor. Toss with the rest of the ingredients. Mix well.
  • Press firmly into the bottom and 1 inch up the sides of a 10 inch spring form pan that has been lightly sprayed with cooking spray.
  • Bake for 16-18 minutes or until golden brown. Cool completely before filling.
  • To make the filling: In the mixing bowl of a stand mixer, whisk together the whipped topping mix, heavy cream and sweetened condensed milk. After combined, add the lime juice.
  • Whisk on medium high speed for 3-4 minutes.
  • Add the pie filling vanilla and lime zest and continue to whisk for another 6-7 minutes or until light and fluffy.
  • Spread the filling evenly over the cooled crust.
  • Top with a thawed frozen whipped topping or fresh whipped cream.
  • Refrigerate for at least 4 hours before cutting and removing the ring from the spring form pan. Garnish with toasted coconut, lime zest and almonds.