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Mini Coconut Cream Pie

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These Mini Coconut Cream Pies are bite-sized treats packed with creamy coconut custard, topped with fluffy whipped cream, and sprinkled with toasted coconut. Perfect for parties or whenever you want a taste of tropical sweetness, these mini pies offer all the flavors of a classic coconut cream pie in a handheld size!

Ingredients

Scale
  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 6 tbsp unsalted butter, melted
  • For the Coconut Cream Filling:
    • 1 cup whole milk
    • 1 cup coconut milk
    • 1/2 cup granulated sugar
    • 1/4 cup cornstarch
    • 4 large egg yolks
    • 1/2 tsp vanilla extract
    • 1/2 tsp coconut extract (optional, for extra coconut flavor)
    • 1/2 cup shredded sweetened coconut
  • For the Topping:
    • 1 cup heavy whipping cream
    • 2 tbsp powdered sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup toasted shredded coconut, for garnish

Instructions

  • Make the Crust:
    Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter, mixing until evenly combined. Divide the crust mixture into a mini muffin tin, pressing down to form a crust in each cup. Bake for 5-7 minutes until golden, then remove and let cool completely.
  • Prepare the Coconut Cream Filling:
    In a medium saucepan, whisk together the milk, coconut milk, sugar, and cornstarch over medium heat. In a separate bowl, whisk the egg yolks until smooth. When the milk mixture begins to steam, slowly add a ladle of the hot milk mixture to the egg yolks while whisking (this tempers the eggs to prevent scrambling). Pour the egg mixture back into the saucepan, stirring constantly until the mixture thickens and starts to bubble, about 3-4 minutes. Remove from heat and stir in vanilla extract, coconut extract (if using), and shredded coconut. Allow to cool slightly.
  • Fill the Crusts:
    Spoon the coconut cream filling into each cooled mini crust. Smooth the tops with the back of a spoon. Cover and refrigerate the mini pies for at least 1 hour to set.
  • Make the Whipped Cream Topping:
    In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Garnish and Serve:
    Top each mini pie with a dollop of whipped cream and a sprinkle of toasted shredded coconut. Serve chilled and enjoy!

Notes

  • For an extra touch, drizzle melted chocolate or caramel sauce over the pies before serving.
  • To toast the shredded coconut, place it in a dry skillet over medium heat, stirring constantly until golden brown.

Find it online: https://recipe.ukfinda.com/mini-coconut-cream-pie/