Here’s a delightful recipe for Mini Coconut Cream Pies, perfect for satisfying your sweet tooth with creamy, tropical flavors.
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Coconut Cream Filling:
1 1/2 cups whole milk
1/2 cup coconut milk (optional for extra coconut flavor)
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
1 teaspoon vanilla extract
1/2 cup shredded sweetened coconut
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Toasted coconut flakes (for garnish)
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into a greased muffin tin or mini tart pans to form small crusts.
Bake for 8-10 minutes, then let them cool completely.
2. Make the Coconut Cream Filling:
In a medium saucepan, combine the whole milk, coconut milk (if using), granulated sugar, and cornstarch. Whisk until smooth.
Place the saucepan over medium heat and cook, whisking constantly, until the mixture begins to thicken.
In a small bowl, whisk the egg yolks. Gradually add a few spoonfuls of the hot milk mixture to the yolks to temper them, then whisk the tempered yolks back into the saucepan.
Continue to cook for 2-3 minutes, stirring constantly, until thickened.
Remove from heat and stir in the vanilla extract and shredded sweetened coconut.
Let the filling cool slightly, then spoon it into the prepared crusts. Refrigerate for at least 2 hours or until set.
3. Whip the Topping:
In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Spoon or pipe the whipped cream onto the chilled pies.
4. Garnish and Serve:
Sprinkle toasted coconut flakes over the top of each pie for a beautiful and flavorful garnish.
Serve chilled and enjoy!
Tips:
Make Ahead: The coconut cream filling can be prepared a day in advance and stored in the fridge.
To Toast Coconut: Spread the coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
Storage: Store the pies in the refrigerator for up to 3 days.
Enjoy your adorable Mini Coconut Cream Pies—a little tropical escape in every bite!
