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According to the calendar it might not officially be summer yet, but here in the south it definitely feels like it is! I’ve had the air conditioner running for over a month already, and the temperatures and my electricity bill are constantly climbing. It’s getting more difficult to concentrate on work because summer makes me dream of going to the beach and lounging by the ocean. Since there’s no beach nearby, I’m bringing the beach home to us with this delicious and ridiculously easy dessert: key lime coconut cream mini pies!
Yes, I have a thing for lime and coconut together (remember the coconut lime chicken I made?). This dessert is so easy to make that it’s actually effortless. It’s a perfect recipe for your little ones to help make, and it’s healthy.
During our last family outing at Walmart I saw these Keebler® Ready Crust® Mini Pie Crusts and fell in love with them. And they are mini – about 3-inches wide. Perfect for the kids! So I grabbed some Oikos® Key Lime Greek Yogurt, some coconut greek yogurt, whipped cream cheese, and of course the Reddi-wip® (those were all in the dairy section). You can’t have pie without Reddi-wip®! I wanted a little extra coconut flavor, so I went back down the baking aisle and grabbed the sweetened coconut flakes. And as we went back to the front of the store, I swung through the produce section and grabbed a bag of key limes.
Now that you have your shopping done, here comes the hard part – making the pies. Just kidding! These are really effortless! Shopping with kids is way more difficult than making these mini pies! Here’s the recipe:
- 1 container Oikos® Key Lime Greek Yogurt
- 1 container coconut greek yogurt
- 4 ounces whipped cream cheese
- 2 key limes, juice and zest
- 1/4 cup sweetened coconut flakes
- Keebler® Ready Crust® Mini Graham Cracker Pie Crusts
- Reddi-wip® for topping
Zest and juice the two key limes. Then in a bowl, mix together the two containers of yogurt, 4 ounces of whipped cream cheese (half of an 8-ounce container – I didn’t even bother measuring it), the coconut flakes, and the key lime zest and juice. Spread out your Keebler® Ready Crust® Mini Graham Cracker Pie Crusts and spoon the mixture into them. I let ours rest in the fridge for about half an hour to let the flavors mingle, but you can serve them immediately if you want to. When you’re ready to eat them, make sure to top them with the Reddi-wip®, and a little extra lime zest for decoration.
That’s it, that’s all it takes. I don’t think there’s ever been an easier dessert to make. It tastes like summer, and the kids will never know they’re actually eating a healthy dessert. There’s a left-over pie in the fridge (no idea how that happened), and I’m pretty sure my son will be getting that for breakfast this morning. It’s yogurt, so why not?
These pies also do well in the freezer! If you want to make them ahead for a special occasion or entertaining, mix together your ingredients and fill the Keebler® Ready Crust® Mini Graham Cracker Pie Crusts. Store them in an airtight container in the freezer. Let them thaw in the fridge for a few hours, then top them with the Reddi-wip® when you’re ready to serve.
If you like this recipe, check out these other effortless mini pies. And make sure you pin this so you can make it, too!