Once you have the graham cracker crusts cooled (link above for crust recipe), place them back into the muffin tin to prepare to fill them with the pie mix.
In a large mixing bowl, combine the unsweetened coconut milk with the lemon juice. Stir to combine thoroughly. Then you'll add in the berries and sugar. Mix everything together. Next, gently fold in the coconut cool whip into the berries and coconut milk.
NOTE: the less you stir the coconut cool whip, the better consistency. So the key is to gently fold it in until it's mixed with the berries and coconut milk, but DO NOT vigorously stir. It will just get more and more runny the more it is stirred, it won't ruin the flavor or anything.
Finally, you will spoon in the pie mix into each of the 9 mini crusts. Gently mound the pie mix into each crust. It will overfill each crust, which is why it works best if you make these in the muffin tin! Once you have made each pie, pop them in the freezer for at least 2 hours before enjoying. Use a knife to gently pop out each pie after they freeze.
Store in the freezer and set out for 5 to 10 minutes before serving.
Serving Size 1 pie