Description
Make individual lemon coconut cream pie cups without using your oven. This recipe creates tangy, creamy, single-serving desserts perfect for quick assembly.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup sweetened shredded coconut, toasted
Instructions
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Press about 2 tablespoons of the crumb mixture into the bottom of 12 standard muffin cups lined with paper liners. Chill the crusts for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until fully combined.
- Stir in the lemon juice, lemon zest, and vanilla extract until the mixture thickens slightly.
- In a separate bowl, whip the heavy whipping cream until medium peaks form. Gently fold the whipped cream into the lemon mixture until just combined.
- Spoon the filling evenly over the chilled crusts in the muffin cups.
- Refrigerate the cups for at least 4 hours, or until the filling is firm.
- Before serving, top each cup with toasted shredded coconut.
Notes
- For a gluten-free crust, substitute the graham crackers with an equal amount of gluten-free vanilla wafer crumbs or almond flour mixed with butter.
- Toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown.
- You can use a small glass or ramekin instead of muffin cups for serving.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 28
- Sodium: 150
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
- Cholesterol: 45