Description
Indulge in these delightful Mini Coconut Cream Pies, featuring a buttery graham cracker crust, creamy coconut filling, and a dollop of whipped cream. These individual pies are perfect for any sweet occasion!
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 2 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/4 cups sweetened shredded coconut, toasted and divided
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into muffin tin lined with cupcake liners and bake.
- Prepare the Filling: In a saucepan, whisk together milk, sugar, cornstarch, and salt. Temper egg yolks and add to the saucepan. Stir in vanilla and toasted coconut.
- Assemble the Pies: Spoon the filling into the cooled crusts. Chill for at least 2 hours.
- Make the Topping: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Top the pies with whipped cream and remaining toasted coconut.
Notes
- For an extra indulgent version, drizzle with melted chocolate before serving.
- You can make the crusts and filling a day ahead and add the whipped cream just before serving.
- To save time, use store-bought mini tart shells.
Nutrition
- Serving Size: 1 mini pie
- Calories: 285
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg
