Coconut Cream Mini Pies Recipe

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour

These Coconut Cream Mini Pies are a delightful dessert that combines a flaky crust with a rich coconut filling and a light whipped topping. Perfect for any occasion, these mini pies are sure to impress your guests.

The recipe is simple and allows you to enjoy a classic dessert in a fun, bite-sized format. Ideal for parties or as a sweet treat at home, this Coconut Cream Mini Pies Recipe is a must-try for dessert lovers.

Delicious Coconut Cream Mini Pies

These mini pies feature a buttery crust filled with a creamy coconut custard, topped with whipped cream and toasted coconut flakes. The recipe takes about 1 hour from start to finish and yields 12 mini pies.

Ingredients

1 pre-made pie crust or 1 cup crushed graham crackers mixed with 4 tablespoons melted butter
1 cup coconut milk
1 cup whole milk
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1 cup shredded coconut (sweetened or unsweetened)
1 cup heavy cream
2 tablespoons powdered sugar
Toasted coconut flakes for garnish

Instructions

Prepare the Crust: If using a pie crust, bake according to package instructions. If using graham cracker crust, mix crushed crackers with melted butter and press into mini pie tins. Bake for 5-7 minutes and let cool.
Make the Coconut Filling: In a saucepan, combine coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in egg yolks, vanilla extract, and shredded coconut.

Fill the Crusts: Pour the coconut filling into the cooled crusts, distributing evenly. Refrigerate for at least 2 hours to set.
Whip the Cream: In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
Top the Pies: Once the mini pies are set, top each with a dollop of whipped cream and sprinkle with toasted coconut flakes.