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Mini Lemon Coconut Cream Pies

A delightful burst of sunshine in every bite, these mini pies combine zesty lemon and sweet coconut in a buttery graham cracker crust, perfect for impressing guests or treating yourself.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar
  • 6 tablespoons unsalted butter, melted
For the filling
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1 cup cold whole milk
  • 0.5 cups sweetened condensed milk
  • 8 ounces cream cheese, softened
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup sweetened shredded coconut
  • 0.5 cups sweetened shredded coconut, toasted for topping

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Mix graham cracker crumbs, sugar, and melted butter until moistened.
  3. Press about 2 tablespoons of the mixture onto a parchment-lined baking sheet to shape 12 small crust rounds or press into muffin liners.
  4. Bake for 8 minutes and let cool completely.
Filling
  1. In a large bowl, whisk together pudding mix and cold milk for about 2 minutes until thickened.
  2. Incorporate the sweetened condensed milk, cream cheese, lemon zest, and lemon juice, beating until smooth.
  3. Fold in sweetened shredded coconut.
Assembly
  1. Spoon or pipe the lemon coconut filling onto each cooled crust.
  2. Sprinkle with toasted coconut and chill for at least 2 hours.
Serving
  1. Serve chilled, optionally topped with whipped cream and a wedge of lemon.

Notes

For an extra zing, use freshly squeezed lemon juice. Substitute coconut with crushed cookies or almonds for a nutty twist. Experiment with the crust by blending graham crackers with crushed digestive biscuits.