Mini Coconut Cream Pies

Featured in Irresistible Sweet Treats.

Mini Coconut Cream Pies are a delightful and elegant dessert perfect for parties or individual servings. These pies start with a buttery graham cracker crust baked to golden perfection. The creamy coconut filling is made from a mixture of whole milk, coconut milk, shredded coconut, and a hint of vanilla, creating a rich and indulgent flavor. Topped with fluffy whipped cream and optional toasted coconut flakes, these mini pies offer the perfect balance of textures and flavors. Whether you're hosting a gathering or treating yourself, these Mini Coconut Cream Pies are sure to impress!

Clare Greco
Updated on Mon, 20 Jan 2025 16:07:51 GMT
Mini Coconut Cream Pies Pin it
Mini Coconut Cream Pies | recipesbyclare.com

Mini Coconut Cream Pies are a delightful, individual-sized dessert that combines a buttery graham cracker crust with a rich and creamy coconut filling. Topped with fluffy whipped cream and a sprinkle of toasted coconut, these pies are as beautiful as they are delicious.

INGREDIENTS
  • Graham cracker crumbs: 1 ½ cups (or substitute with crushed vanilla wafers)
  • Granulated sugar: ¼ cup
  • Unsalted butter: ½ cup, melted
  • Whole milk: 1 ½ cups
  • Coconut milk: 1 cup (from a can, not coconut water)
  • Granulated sugar: ⅔ cup
  • Cornstarch: ¼ cup
  • Egg yolks: 4 large
  • Vanilla extract: 1 teaspoon
  • Sweetened shredded coconut: 1 cup
  • Heavy whipping cream: 1 cup
  • Powdered sugar: 2 tablespoons
  • Vanilla extract: ½ teaspoon
  • Toasted coconut flakes (optional): ¼ cup
INSTRUCTIONS
Step 1:
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press about 2 tablespoons of the mixture into the bottoms of each cup in a standard muffin pan (or mini tart pans) to form crusts. Bake for 8-10 minutes until golden and set. Let cool completely.
Step 2:
In a medium saucepan, combine the milk, coconut milk, and sugar. Heat over medium heat until it just begins to steam, but do not let it boil. In a separate bowl, whisk together the cornstarch and egg yolks until smooth. Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks. Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove from heat and stir in the vanilla extract and shredded coconut. Allow the filling to cool slightly, then spoon it into the cooled crusts. Cover and refrigerate for at least 2 hours, or until set.
Step 3:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spoon or pipe the whipped cream on top of each mini coconut pie. Sprinkle with toasted coconut flakes if desired.
Serving and Storage Tips
  • Serve chilled for the best texture and flavor.
  • Store leftover pies in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
  • For a gluten-free option, use gluten-free graham crackers.
  • Toast the coconut flakes for garnish to enhance their flavor and add a crunchy texture.

Tips from Well-Known Chefs

  • Ensure the crust is well-pressed into the pan to prevent crumbling.
  • Use full-fat coconut milk for a richer filling.
Mini Coconut Cream Pies Pin it
Mini Coconut Cream Pies | recipesbyclare.com

Mini Coconut Pies

Mini Coconut Cream Pies feature a graham cracker crust, coconut cream filling, and fluffy whipped topping. A delightful dessert for any occasion!

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (12 mini coconut cream pies)

Dietary: Vegetarian

Ingredients

01 1 ½ cups graham cracker crumbs (or crushed vanilla wafers).
02 ¼ cup granulated sugar.
03 ½ cup unsalted butter, melted.
04 1 ½ cups whole milk.
05 1 cup coconut milk (from a can, not coconut water).
06 ⅔ cup granulated sugar.
07 ¼ cup cornstarch.
08 4 large egg yolks.
09 1 teaspoon vanilla extract.
10 1 cup sweetened shredded coconut.
11 1 cup heavy whipping cream.
12 2 tablespoons powdered sugar.
13 ½ teaspoon vanilla extract.
14 ¼ cup toasted coconut flakes (optional).

Instructions

Step 01

Preheat the oven to 350°F (175°C).

Step 02

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Step 03

Press about 2 tablespoons of the mixture into the bottoms of each cup in a standard muffin pan (or mini tart pans) to form crusts.

Step 04

Bake for 8-10 minutes, until golden and set. Let cool completely.

Step 05

In a medium saucepan, combine the milk, coconut milk, and sugar. Heat over medium heat until it just begins to steam, but do not let it boil.

Step 06

In a separate bowl, whisk together the cornstarch and egg yolks until smooth.

Step 07

Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.

Step 08

Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.

Step 09

Once thickened, remove from heat and stir in the vanilla extract and shredded coconut.

Step 10

Allow the filling to cool slightly, then spoon it into the cooled crusts. Cover and refrigerate for at least 2 hours, or until set.

Step 11

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 12

Spoon or pipe the whipped cream on top of each mini coconut pie.

Step 13

Sprinkle the tops with toasted coconut flakes for added flavor and texture, if desired.

Step 14

Serve chilled and enjoy.

Notes

  1. Mini Coconut Cream Pies are perfect for individual servings, making them ideal for parties or gatherings.
  2. Toast the coconut flakes for garnish for added flavor and a crunchy texture.

Tools You'll Need

  • Medium bowl.
  • Muffin pan or mini tart pans.
  • Medium saucepan.
  • Mixing bowl.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 15 g
  • Total Carbohydrate: 28 g
  • Protein: 4 g