Description
Delight in these Mini Coconut Cream Pies, bite-sized tropical treats featuring a buttery graham cracker crust filled with a creamy coconut custard and topped with fluffy whipped cream and toasted coconut flakes. Perfect for parties or a sweet snack, these easy-to-make pies combine rich coconut flavors with a crisp crust for an irresistible dessert.
Ingredients
Scale
Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons melted unsalted butter
Filling:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Topping:
- 1 cup whipped topping or freshly whipped cream
- Toasted coconut flakes for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted unsalted butter until the mixture is evenly moistened. Press about 1 to 2 tablespoons of the crust mixture firmly into the bottom of each cavity of a mini muffin pan or silicone cupcake molds to form the crust base. Bake in the preheated oven for 6 to 8 minutes until set and slightly golden. Remove from the oven and allow the crusts to cool completely before filling.
- Make the filling: In a medium saucepan, whisk together the full-fat coconut milk, whole milk, granulated sugar, cornstarch, salt, and egg yolks until smooth. Cook over medium heat, stirring constantly to prevent lumps and scorching, until the mixture thickens and begins to bubble, approximately 8 to 10 minutes. Once thickened, remove from heat and immediately stir in the shredded coconut and vanilla extract for a rich, aromatic custard filling.
- Assemble and chill: Spoon the coconut filling evenly into the cooled crusts, filling each mini pie to the top. Transfer the filled pies to the refrigerator and chill for at least 2 hours or until the filling is fully set and firm enough to hold its shape.
- Add toppings and serve: Before serving, top each mini pie with a generous dollop of whipped topping or freshly whipped cream. Garnish with a sprinkle of toasted coconut flakes for added texture and flavor. Serve chilled and enjoy these delightful, creamy mini coconut pies.
Notes
- Use a mini tart pan with removable bottoms for easy and neat serving of the pies.
- For a richer crust, incorporate crushed shortbread cookies into the graham cracker crumb mixture.
- Make sure to stir the filling constantly while cooking to avoid curdling the eggs.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5 minutes, stirring occasionally until golden.
