Mini Baby Lemon Impossible Pies
Delightful mini pies that blend tangy lemon and sweet coconut in a custardy texture, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 mini pies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh lemon juice
- 4 eggs
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the lemon juice, eggs, sugar, milk, vanilla, flour, and salt until smooth.
- Stir in the shredded coconut, allowing the texture to blend beautifully.
- Pour the mixture into greased mini pie pans, filling them about halfway.
- Bake for 25-30 minutes or until the edges are golden brown and the center is set.
- Cool and let them settle before serving.
Notes
For a different flavor, try using lime juice instead of lemon juice, or almond extract instead of vanilla.
Nutrition
- Serving Size: 1 pie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg