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Cheesy Creamy Coconut-Lemon Pie

A delightful and refreshing dessert blending creamy cheese, zesty lemon, and sweet coconut, perfect for busy moms.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie
  • 1 crust pre-made pie crust (store-bought or homemade) A homemade crust made from crushed graham crackers is a sweet alternative.
  • 1 cup cream cheese, softened Use dairy-free alternative for a dairy-free version.
  • 1 cup sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 cup shredded coconut (sweetened)
  • 1 tablespoon Zest of 1 lemon Don't skip on the lemon zest; it enhances the flavor.
  • to taste Whipped cream (for topping)
  • optional Toasted coconut flakes (for garnish)

Method
 

Preparation
  1. If using a store-bought pie crust, press it into a 9-inch pie pan, crimping the edges. Alternatively, prepare a homemade crust.
  2. In a mixing bowl, combine the softened cream cheese and sweetened condensed milk. Beat with an electric mixer until silky and smooth.
  3. Slowly mix in fresh lemon juice, lemon zest, and shredded coconut until fully incorporated.
  4. Pour the filling into the prepared pie crust and smooth the top. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.
  5. Once chilled, top with whipped cream and sprinkle with toasted coconut flakes before serving.
  6. Slice up, serve, and enjoy!

Notes

Store leftovers in the refrigerator covered with plastic wrap or foil for about 3-4 days. Best served chilled.