Prepare individual servings of a bright, creamy lemon and coconut pie without using your oven. This dessert sets in the refrigerator.
Author:Ahazzam
Prep Time:25 min
Cook Time:0 min
Total Time:4 hr 25 min
Yield:6 servings
Category:Dessert
Method:Refrigeration
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup unsweetened shredded coconut, toasted
6 tablespoons melted unsalted butter
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
1/4 cup powdered sugar
Extra toasted coconut for topping
Instructions
Combine graham cracker crumbs, toasted coconut, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
Press about 2 tablespoons of the crust mixture firmly into the bottom of six small serving cups or ramekins. Place the cups in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until fully combined and smooth.
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
Gently fold the whipped cream into the lemon mixture until no streaks remain. This creates the creamy filling.
Spoon or pipe the lemon coconut filling evenly over the chilled crusts in the cups.
Cover the cups loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
Before serving, top each cup with extra toasted coconut.
Notes
Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Let it cool completely before using.
For a smoother filling, ensure your cream cheese is fully softened to room temperature.
You can substitute vanilla wafers for graham crackers in the crust mixture if desired.