Coconut Lemon Million Dollar Pie
A no bake pie with a creamy lemon coconut filling in a graham cracker crust.
Equipment
- 9-inch pie dish
- Mixing bowl
- Sharp knife
Ingredients
Main Ingredients
- 1 graham cracker pie crust 9 inch, store bought or homemade
- 14 oz sweetened condensed milk one can
- ¼ cup lemon juice fresh
- 7 oz sweetened flaked coconut about one small bag
Instructions
Cooking
- Mix. Stir the condensed milk and lemon juice until smooth and thickened.
- Fold. Add the flaked coconut and stir until fully coated.
- Fill. Pour the filling into the crust and level the top.
- Chill. Refrigerate for at least 4 hours until the pie is set.
- Serve. Slice with a clean knife and serve cold.
Notes
Substitutions: Use a homemade graham crust for store bought.
Tips: Chill for the full 4 hours so the pie slices cleanly.
Storage: Cover and refrigerate for up to 5 days.
Nutrition does not include the optional whipped cream, toasted coconut, or lemon zest.