Mini Coconut Cream Pies are a delightful treat perfect for any occasion! Here’s a simple recipe you can follow to make them at home:
Mini Coconut Cream Pies
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- 3 tbsp sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 1 ½ cups coconut milk (canned)
- 1 ½ cups heavy cream
- ⅓ cup sugar
- 2 large egg yolks
- 3 tbsp cornstarch
- ½ tsp vanilla extract
- 1 ½ cups sweetened shredded coconut (divided)
- Pinch of salt
For the topping:
- Whipped cream
- Toasted coconut flakes (optional)
Instructions:
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly coated with butter.
- Press the mixture evenly into the bottoms of muffin tins or mini tart pans, about 2 tbsp of crust mixture per cup. Use the back of a spoon or your fingers to press it down firmly.
- Bake for about 8-10 minutes, until lightly golden. Let the crusts cool completely before adding the filling.
- Make the coconut cream filling:
- In a medium saucepan, combine the coconut milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat, stirring occasionally, until the mixture is just below a simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Slowly add a little of the hot coconut mixture to the egg mixture, whisking constantly to temper the eggs. Gradually add the remaining coconut mixture to the eggs while whisking.
- Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until it thickens, about 3-5 minutes.
- Remove from heat and stir in the vanilla extract and 1 cup of the shredded coconut (save the remaining ½ cup for topping).
- Pour the filling into the cooled crusts, smoothing the tops with a spatula. Chill the pies in the refrigerator for at least 3 hours to set.
- Prepare the topping:
- Before serving, top each mini pie with a dollop of whipped cream and sprinkle with toasted coconut flakes for extra flavor and texture.
- Serve:
- Serve chilled and enjoy your creamy, coconutty mini pies!
These mini coconut cream pies are the perfect bite-sized indulgence, combining a crunchy graham cracker crust with a rich, creamy coconut filling. You can also garnish them with extra toasted coconut or even a drizzle of chocolate sauce for a twist!
