Mini Coconut Cream Pies Recipe

Mini Coconut Cream Pies Recipe 🥥✨

Introduction: Savor the tropical delight of Mini Coconut Cream Pies, perfect for any occasion. These delectable treats combine a buttery graham cracker crust with a luscious coconut cream filling, topped with fluffy whipped cream and toasted coconut flakes for a delightful finish.

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Coconut Cream Filling:

• 1 ½ cups whole milk
• 1 cup coconut milk (from a can, not coconut water)
• ⅔ cup granulated sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For Garnish:

• ¼ cup toasted coconut flakes (optional)

Instructions:

Prepare the Crust:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press about 2 tablespoons of the mixture into the bottoms of each cup in a standard muffin pan (or mini tart pans) to form crusts.
4. Bake for 8-10 minutes, until golden and set. Let cool completely.

Make the Coconut Cream Filling:

1. In a medium saucepan, combine the milk, coconut milk, and sugar. Heat over medium heat until it just begins to steam, but do not let it boil.
2. In a separate bowl, whisk together the cornstarch and egg yolks until smooth.
3. Slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the yolks.
4. Pour the yolk mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens, about 5-7 minutes.
5. Once thickened, remove from heat and stir in the vanilla extract and shredded coconut.
6. Allow the filling to cool slightly, then spoon it into the cooled crusts. Cover and refrigerate for at least 2 hours, or until set.

Make the Whipped Topping:

1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spoon or pipe the whipped cream on top of each mini coconut pie.

Garnish and Serve:

1. Sprinkle the tops with toasted coconut flakes for added flavor and texture, if desired.
2. Serve chilled and enjoy!

Tips for Perfect Mini Coconut Cream Pies:

• Tip 1: Ensure the crust is pressed firmly into the pan to avoid crumbling.
• Tip 2: Temper the egg yolks gradually to prevent curdling.
• Tip 3: Use chilled bowls and beaters to achieve perfectly whipped cream.

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini pies

Enjoy these Mini Coconut Cream Pies and bring a taste of the tropics to your table! 🥥✨

If you need any more help, feel free to ask! 😊

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