Description
These Mini Coconut Cream Pies feature a rich and creamy coconut custard filling nestled in flaky mini pie crusts, topped with fluffy homemade whipped cream and toasted coconut for a delightful tropical treat. Perfect for gatherings or a sweet snack, these pies require chilling time to set but no baking for the custard, resulting in a luscious, smooth dessert.
Ingredients
Scale
Pie Crusts
- 2 packages mini pie crusts (12 total)
Coconut Cream Custard
- 3 cups milk (divided)
- 5 egg yolks
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Toasted coconut (for topping)
Instructions
- Prepare Coconut Cream Custard: In a mixing bowl, whisk together the egg yolks, cornstarch, salt, and ¼ cup of the milk until smooth. Set this mixture aside.
- Heat Milk and Sugar: In a large pot, combine the remaining 2 ¾ cups of milk with ½ cup sugar and heat over medium heat until it reaches a gentle simmer.
- Temper Egg Mixture: Remove the pot from heat and slowly pour half of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Then pour this combined mixture back into the pot with the remaining milk mixture.
- Add Coconut and Vanilla: Stir in the shredded coconut and 1 teaspoon vanilla extract, mixing thoroughly.
- Thicken Custard: Return the pot to medium heat and stir the mixture continuously until the custard thickens to a pudding-like consistency.
- Fill Pie Crusts: Spoon the custard into the mini pie crusts, filling each about two-thirds full and spread evenly.
- Chill Custard Pies: Cover the custard surface with plastic wrap or parchment paper pressed directly onto the filling to prevent a skin from forming. Refrigerate the pies for 2 to 3 hours until set.
- Make Whipped Cream: In a large bowl, use an electric mixer to beat the heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla extract until stiff peaks form.
- Top and Garnish: Spoon or pipe the whipped cream onto the chilled custard pies and sprinkle each pie with toasted coconut for garnish.
Notes
- Using plastic wrap pressed directly on the custard surface prevents a skin from forming.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown, stirring occasionally.
- Make sure to temper the egg yolks carefully to avoid scrambling.
- Custard will thicken more as it cools in the fridge.
- For extra flavor, you can add a splash of coconut extract to the custard or whipped cream.
- This recipe can be made a day ahead and stored covered in the refrigerator.
