Mini Coconut Cream Pies

Mini Coconut Cream Pies are a delightful twist on a classic dessert, offering the perfect balance of creamy coconut filling and buttery crust in a bite-sized treat. These charming pies are ideal for parties, gatherings, or whenever you want a sweet, tropical indulgence.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2–3 tablespoons cold water

For the Coconut Cream Filling:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Toasted coconut flakes (for garnish)

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add cold water, one tablespoon at a time, until the dough comes together.
4. Roll out the dough on a floured surface and cut into circles to fit mini tart pans or a muffin tin.
5. Press the dough into the pans and prick the bottoms with a fork to prevent puffing.
6. Bake for 10–12 minutes, or until golden brown. Let cool completely.

Step 2: Make the Coconut Cream Filling

1. In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
2. In a separate bowl, whisk egg yolks. Slowly add a small amount of the hot milk mixture to the yolks, whisking constantly, to temper the eggs.
3. Pour the egg mixture back into the saucepan and cook for another 2 minutes, stirring constantly.
4. Remove from heat and stir in coconut milk, vanilla extract, and shredded coconut. Let cool slightly.

Step 3: Assemble the Pies

1. Spoon the coconut cream filling into the cooled crusts, filling each to the top.
2. Chill in the refrigerator for at least 2 hours, or until the filling is set.

Step 4: Add the Topping

1. In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Pipe or spoon whipped cream onto each mini pie.
3. Garnish with toasted coconut flakes for added flavor and texture.

Tips

• Toast coconut flakes in a dry skillet over medium heat, stirring frequently, until golden brown.
• Use pre-made tart shells for a quicker version.
• Add a teaspoon of coconut extract to the filling for extra coconut flavor.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Calories

Approximately 180–200 calories per mini pie, depending on size and ingredients.

Conclusion

Mini Coconut Cream Pies are a delectable treat that captures the essence of tropical flavors in a small and elegant package. Perfect for any occasion, these mini pies are sure to impress your guests and satisfy your sweet tooth. Enjoy the rich, creamy filling paired with a crispy crust and delightful whipped topping!