In a large bowl, mix together the condensed milk, whipped cream cheese, lime juice, and vanilla until smooth using a hand mixer (this can also be done with a stand mixer)
Gently stir in the shredded coconut until evenly distributed
Pour filling into the pre-made graham cracker crust and spread to the edges to create an even layer
Cover and chill pie in the refrigerator for 3-4 hours until the filling is set
Option to top with whipped cream, lime zest, and/or lime slices prior to serving
*If you do not have whipped cream cheese, you can use a standard block of cream cheese but will want to ensure it is softened at room temperature (set your cream cheese block on your counter for an hour or two prior to making your pie). If it is too cold, your pie will be lumpy (it will still taste good though, don't worry!).*I highly recommend adding the whipped cream and lime zest to the top of your pie before serving - it takes this pie from wildly delicious to absolutely divine.*The nutrition facts for this pie were calculated assuming 1 tablespoon of whipped cream per slice of pie*This no bake key lime pie recipe was adapted from food.com.