No-Bake Lemon Coconut Freezer Pie (Mini)
A refreshing and easy no-bake pie featuring a creamy lemon coconut filling and a delicious crust, perfect for a quick dessert without the hassle of baking.
Servings: 12 pieces
Calories: 180kcal
Ingredients
For the crust
- 1 cup Graham cracker crumbs or vanilla wafer crumbs Graham crackers are classic, but vanilla wafers can add a bakery-style flavor.
- 1/2 cup Shredded coconut, sweetened or unsweetened Unsweetened is recommended but adjust sugar if using sweetened.
- 1/4 cup Butter, melted Helps to hold the crust together.
- a pinch Salt Enhances flavor.
For the filling
- 8 oz Cream cheese, softened Ensure cream cheese is properly softened to avoid lumps.
- 1 cup Sweetened condensed milk Provides smoothness and sweetness.
- 2 tbsp Lemon zest Fresh is best, zests before juicing.
- 1/4 cup Lemon juice Freshly squeezed preferred.
- 1 cup Whipped topping or whipped cream For a light, fluffy finish.
Instructions
Preparation
- Line your muffin tin with paper or silicone liners for easy removal.
- To make the crust, mix together graham cracker crumbs, shredded coconut, melted butter, and a pinch of salt until it resembles damp sand. Spoon the mixture into the liners and press down firmly.
- Freeze the crust for about 10 minutes to help it set.
- Meanwhile, prepare the filling. Beat the softened cream cheese in a bowl until smooth, then add sweetened condensed milk, lemon zest, and lemon juice.
- Fold in whipped topping or whipped cream gently to maintain fluffiness.
- Spoon the lemon coconut filling over the crusts and smooth the tops.
- Freeze until firm, ideally at least 4 hours or overnight.
Notes
Let the mini pies sit at room temperature for 3-5 minutes before serving for easier slicing. They can be stored in a sealed container in the freezer for 2-3 weeks.