Mini Coconut Cream Pies

Mini Coconut Cream Pies

Instructions

Step 1: Make the Crust

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom and sides of a greased mini muffin tin or mini tart pans.
4. Bake for 5–7 minutes, then let cool completely.

Step 2: Prepare the Coconut Filling

1. In a medium saucepan, whisk together whole milk, coconut milk, sugar, and cornstarch until smooth.
2. Heat over medium, stirring constantly, until the mixture starts to thicken.
3. In a small bowl, whisk the egg yolks. Slowly add a ladleful of the hot milk mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan.
4. Cook for another 2–3 minutes, stirring, until thick and creamy.
5. Remove from heat and stir in shredded coconut, vanilla extract, and almond extract. Let the filling cool slightly.

Step 3: Assemble the Mini Pies

1. Spoon the coconut filling into the cooled crusts, smoothing the tops.
2. Chill in the refrigerator for at least 2–3 hours, or until set.

Step 4: Make the Whipped Cream Topping

1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Pipe or dollop the whipped cream onto each mini pie.

Step 5: Garnish and Serve

1. Sprinkle toasted coconut on top of the whipped cream.
2. Serve chilled and enjoy!

Conclusion

Mini Coconut Cream Pies are the perfect handheld treat for coconut lovers. With their creamy filling, buttery crust, and light, fluffy topping, these mini pies deliver big flavor in a small package. They’re sure to impress and become a favorite for any occasion!