Description
These mini coconut cream pies feature a buttery crust filled with a rich, creamy coconut pudding, topped with whipped cream and toasted coconut flakes for a delightful dessert.
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs
- For the crust: 1/4 cup granulated sugar
- For the crust: 6 tablespoons unsalted butter, melted
- For the filling: 1 can (13.5 oz) coconut milk
- For the filling: 1/2 cup granulated sugar
- For the filling: 1/4 cup cornstarch
- For the filling: 3 large egg yolks
- For the filling: 1 cup sweetened shredded coconut
- For topping: 1 cup heavy whipping cream
- For topping: 2 tablespoons powdered sugar
- For topping: Toasted shredded coconut, as needed
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini pie pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the mini pie pan to form crusts.
- Bake the crusts for 8-10 minutes, then let cool.
- In a saucepan, whisk together coconut milk, sugar, and cornstarch over medium heat until thickened.
- In a separate bowl, beat egg yolks and slowly add to the coconut mixture, stirring constantly. Cook for another 2 minutes.
- Stir in shredded coconut and pour the filling into the cooled crusts. Refrigerate for at least 2 hours.
- Whip the heavy cream with powdered sugar until stiff peaks form, then top each pie with whipped cream and toasted coconut.
Notes
For the best texture, chill the pies overnight. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 3g