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No-Bake Lemon Coconut Mini Pie

A refreshing and creamy no-bake dessert with zesty lemon and tropical coconut flavors, perfect for summer.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 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
  • 1/4 cup toasted coconut flakes (for garnish)

Instructions

1. Prepare the Crust:

  1. In a bowl, mix graham cracker crumbs, melted butter, and shredded coconut until combined.
  2. Press the mixture firmly into the bottom of 6 mini pie pans 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. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  5. Gently fold the whipped cream into the lemon mixture until fully incorporated.
  6. Divide the filling evenly among the chilled crusts. Refrigerate for at least 2 hours or until set.
  7. Garnish with toasted coconut flakes before serving.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett