No-Bake Lemon Coconut Mini Pie
A delightful treat that combines the brightness of citrus and the creaminess of coconut in a simple, refreshing dessert, perfect for gatherings or a cozy snack.
Ingredients
For the crust
- 1 cup graham cracker crumbs Creates the perfect foundation for the pie.
- 4 tbsp melted butter Adds richness and helps bind the crumbs together.
For the filling
- 1 can (14 oz) sweetened condensed milk Brings sweetness and depth to the filling.
- 1/2 cup fresh lemon juice Provides a refreshing tartness.
- 1 piece zest of 1 lemon Enhances the overall flavor.
For the topping (optional)
- 1/2 cup shredded coconut (toasted for garnish) Adds chewiness and toasty aroma.
- 1/2 cup heavy whipping cream Creates a luxurious finish.
Instructions
Preparation
- Crush the graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
- Combine the graham cracker crumbs with melted butter until the mixture resembles wet sand.
- Firmly pack the mixture into mini pie tins or a standard pie dish, ensuring it is even and compact.
Making the Filling
- In a medium bowl, combine sweetened condensed milk, fresh lemon juice, and lemon zest.
- Whisk the mixture until well blended and creamy; it should have a bright, sunny color.
Filling the Pies
- Pour the lemon filling into the prepared crusts, ensuring it is evenly distributed and smooth on top.
Chilling
- Place the filled mini pies in the refrigerator for at least two hours to allow the filling to set.
Garnishing and Serving
- Before serving, top the pies with a dollop of heavy whipping cream and sprinkle with toasted shredded coconut if desired.
Notes
Chill the pies for at least two hours to allow them to firm up properly. Consider adding coconut extract for an intense coconut flavor.