Can I Make "Coconut, Chocolate & Lime [Lemon] Pie"?
Updated: Aug 24, 2020
The Coconut, Chocolate & Lime Pie from the Scran Line on YouTube looked really good. The crust made out of shredded coconut and a little chocolate and butter looked really tasty and was something I hadn't seen! I decided to make a smaller version (1/4 batch) and make mini pies.
When I went to look at my limes in the fridge, they had gone bad! Argh! I decided to make it with some lemons. I forgot I had True Lime powder packets; maybe I'll try it with the True Lime powder packets before. I have used True Lemon packets to make Clear Lemon pies.
Mini Clear Lemon Pies
What I used:
- 1/2 block of cream cheese (~4 oz.)
- 1/4 can of sweetened condensed milk
- juice of 1 lemon
- 3/4 cup of shredded coconut
- 3/8 cup of chocolate
- 1 tablespoon of butter
First, I made the crust by melting the chocolate and butter and combining it with the shredded coconut. As I mentioned, I made 1/4 batch and made mini ones. I used a 4" springboard pan and then I also used cupcake cups and sprayed the cupcake liners with cooking spray.
I saw it work in the video, but for some reason I was sure the crust wasn't going to work for me. Haha! :) I baked it at 325 degrees for ~10 min. It worked! They did harden!
While the crust was in the oven, I softened the cream cheese in a bowl without the packaging. I learned my lesson after there was a small microwave fire when I made this tasty no-bake cheesecake from fruitstips.com. :)
Once the crust cooled, then I added the filling into some of the pies. The amount of filling I made fit into one 4" springboard pan and 2 cupcakes. The crusts are basically like choco coconut cookies! I'm going to experiment with them and make ice cream sandwiches. Stay tuned!
Then I put it in the fridge overnight. I did this before bed for the next day. In the video, it says you can also let it chill for 2 hours in the fridge to set.
The next day-- When I tried to pop the 4" tart out of the pan, I couldn't get it out. Haha! :) I had to flip it over and really press hard. And then this happened...
Haha! :) I don't know if it was just me (haha!) or if no bake desserts don't work with springboard pans. I've used 4" springboard pan for baked cheesecake successfully.
The two minis in the cupcake liners turned out well and you can see the choco coconut crust in the photos below.
RESULT: Success / Fail.
We are good at this. / We are good at this? Everything was really good, except for the mishap with trying to get the 4" tart out. Haha! :) Anyways, it will still taste good in its "deconstructed" mashed up form.
It's tasty! The choco coconut is really good and an unexpected crust! You could use it for other different fillings. I'm going to experiment with a mint filling. Stay tuned!
I've heard that the combination of lemon and chocolate can be controversial, but here the taste is more coconut and chocolate is a binder, so even if you don't like lemon, you would probably like it or obviously you can use limes like in the original recipe. :) You could even it try it plain for a plain cheesecake like filling with choco coconut.
Give it a try! We are good at this!