Description
Delightful mini coconut cream pies promise a tropical escape with each creamy, dreamy bite. Buttery crusts and silky coconut filling create an irresistible dessert you won’t want to miss.
Ingredients
Scale
Pie Crust:
- 1 1/2 cups graham cracker crumbs (or crushed vanilla wafers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 1 1/2 cups whole milk
- 1 cup coconut milk (from a can, not coconut water)
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup toasted coconut flakes (optional)
Instructions
- Prepare the oven at 350F (175C) for creating a crisp base for the mini coconut cream pies.
- Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the texture resembles coarse, damp sand.
- Distribute the crust mixture evenly into each cup of a standard muffin pan, pressing firmly to create a compact foundation.
- Bake the crusts for 8-10 minutes until they turn golden and firm, then allow them to cool completely at room temperature.
- Craft the coconut cream filling by heating milk, coconut milk, and sugar in a saucepan over medium heat until it steams gently without boiling.
- Whisk cornstarch and egg yolks in a separate bowl until achieving a smooth, lump-free consistency.
- Gradually introduce a portion of the warm milk mixture into the egg yolk blend, continuously whisking to prevent curdling.
- Return the tempered yolk mixture to the saucepan, cooking and stirring constantly for 5-7 minutes until the filling thickens substantially.
- Remove from heat and incorporate vanilla extract and shredded coconut, blending thoroughly for enhanced flavor.
- Let the filling cool slightly, then carefully spoon it into the prepared crusts, covering and refrigerating for a minimum of 2 hours to set completely.
- Whip heavy cream with powdered sugar and vanilla extract until stiff, glossy peaks form, creating a luxurious topping.
- Decorate each mini pie by piping or spooning the whipped cream generously on top.
- Optionally, sprinkle toasted coconut flakes over the cream for an elegant, textural finish.
- Chill thoroughly before serving and savor the delicate coconut cream pies.
Notes
- Ensure graham cracker crumbs are finely ground for a smooth, compact crust that holds together perfectly.
- Use full-fat coconut milk for a richer, more intense coconut flavor that elevates the entire dessert.
- Temper egg yolks carefully by adding hot milk slowly to prevent scrambling, creating a silky-smooth custard filling.
- Chill pies thoroughly before serving to allow the filling to set completely and develop a delightful, creamy texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 251 kcal
- Sugar: 19 g
- Sodium: 57 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 105 mg