Mini Coconut Cream Pies

Creamy, coconutty, and perfectly bite-sized, these Mini Coconut Cream Pies are the kind of dessert that makes every gathering feel a little more special.

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Course: Dessert

Cuisine: American

Keyword: Coconut, Easy, Mini

Prep Time: 20

Cook Time: 20

Total Time: 4

Servings: servings

Calories: 250kcal

Equipment

Muffin Tin
Mixing Bowl
Saucepan
Whisk

Ingredients

Crust Ingredients

1.5 cups All-purpose flour
0.5 tsp Salt
1 tbsp Granulated sugar
0.25 cups Butter (cold, cut into small pieces) For crust

Filling Ingredients

1 cup Shredded coconut Sweetened or unsweetened as preferred
0.75 cups Granulated sugar
2 cups Heavy cream Use cold
4 large Egg yolks Room temperature
0.25 cups Cornstarch
1 tsp Vanilla extract

Instructions

Preheat the oven to 350°F (175°C) and grease a muffin tin.
In a bowl, mix flour, salt, and granulated sugar. Cut in cold butter until the mixture looks like coarse crumbs. Press about 2 tablespoons of the mixture into each muffin cup.
Bake the crusts until golden brown around the edges, about 15–20 minutes. Remove from oven and let cool completely.
In a saucepan, whisk together sugar, cornstarch, and a pinch of salt. Gradually whisk in heavy cream and shredded coconut until smooth.
Temper the mixture by whisking a small amount of warm cream into the egg yolks, then return the yolks to the saucepan.
Cook over medium heat, stirring constantly until thickened, about 6–8 minutes. Remove from heat and stir in butter and vanilla extract.
Pour the coconut mixture into the cooled crusts. Chill in the refrigerator for at least 2–4 hours before serving.

Notes

Top with whipped cream and toasted coconut before serving.

Nutrition