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No-Bake Lemon Coconut Mini Pie

A refreshing and easy-to-make dessert with zesty lemon and tropical coconut flavors.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup shredded coconut
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup lemon juice
  • 1 tsp lemon zest
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • Additional shredded coconut for garnish

Instructions

1. Prepare the Crust:

  1. Mix graham cracker crumbs, melted butter, and shredded coconut in a bowl until combined.
  2. Press the mixture into the bottom of 8 mini pie tins or a muffin tin to form crusts. Chill for 15 minutes.
  3. In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
  4. Pour the lemon mixture over the chilled crusts, dividing evenly.
  5. Whip the heavy cream with powdered sugar until stiff peaks form. Spoon or pipe over the lemon layer.
  6. Sprinkle with additional shredded coconut and refrigerate for at least 2 hours before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett