Description
Easy, creamy no-bake mini pies combining fresh lemon and coconut for a delightful treat.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup shredded coconut
- 1/4 cup melted butter
- 1 can sweetened condensed milk
- 1/2 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup whipped cream
Instructions
- In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined.
- Press the mixture into the bottom of mini pie tins and refrigerate for 15 minutes.
- In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth.
- Fold in the whipped cream gently.
- Pour the filling into the prepared crusts and chill for at least 2 hours.
- Serve chilled, garnished with extra shredded coconut if desired.
Notes
These pies are best served cold and can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g