Directions:
Preheat the oven to 350°F (180°C) and grease a muffin tin.
In a mixing bowl, combine sweetened condensed milk, lemon juice, eggs, melted butter, self-rising flour, vanilla extract, and lemon zest. Mix until smooth.
In a separate bowl, mix graham cracker crumbs, sugar, and shredded coconut.
Spoon a layer of the crumb mixture into each muffin tin cavity.
Pour the lemon mixture over the crumb mixture, filling each cavity about ¾ full.
Bake for 15-20 minutes, or until the pies are set and golden brown.
Allow the pies to cool before serving.
Tips:
You can top the pies with whipped cream or fresh berries for extra flavor.
Make sure to properly measure the ingredients for the best results.
Store any leftovers in the refrigerator for up to 3 days.
Experiment with different citrus fruits for a unique twist on this recipe.
Prep time: 10 minutes
Calories: 250 per serving (1 pie)