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No-Bake Lemon Coconut Pie
And easy and elegant no-bake dessert
- 2 1/2 cups coconut cookie crumbs
- 4 oz butter melted
- 14 oz can condensed milk .
- 1/2 cup (about 3 medium lemons) fresh lemon juice
- 2 tsp grated lemon peel
- 2 cups frozen whipped topping thawed
For crust, mix ingredients together in a small bowl until all the cookie crumbs are coated with butter. Press into a 9-inch deep pie dish.
Whisk together sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel
Real sweetened whipped cream may be substituted for the whipped topping.
Melted unrefined coconut oil may be substituted for part (not all) of the butter--about 2 tbs maximum.
A graham cracker, or any cookie crust may be substituted for the coconut-flavored crust.
Serving: 1slice | Calories: 279kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 234mg | Potassium: 177mg | Fiber: 1g | Sugar: 25g | Vitamin A: 334IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 1mg