Description
Mini Coconut Cream Pies are delightful bite-sized desserts featuring a crisp graham cracker crust filled with a creamy coconut custard, topped with fluffy whipped cream and toasted coconut flakes. Perfectly balanced between rich and refreshing, these pies are ideal for parties, holiday gatherings, or any sweet craving.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes for garnish
Instructions
- Prepare the crust: Preheat oven to 350°F. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottoms and up the sides of a muffin tin (about 12 wells). Bake for 8–10 minutes or until golden brown. Let cool completely.
- Make the filling: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Slowly whisk in the whole milk until smooth. Place over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble. Reduce heat to low. In a small bowl, whisk the egg yolks, then slowly add a few spoonfuls of the hot mixture to temper them, preventing curdling. Pour the tempered yolks back into the saucepan and continue to cook, stirring, for 2–3 minutes until thickened. Remove from heat and stir in shredded coconut, unsalted butter, and vanilla extract until fully combined.
- Assemble and chill: Let the filling cool slightly, then spoon it evenly into the cooled crusts. Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours or until the filling is fully set and chilled.
- Prepare the topping: Just before serving, whip the heavy whipping cream, powdered sugar, and vanilla extract together using a mixer until soft peaks form. Spoon or pipe a generous dollop on top of each mini pie. Garnish with toasted coconut flakes for added texture and flavor.
Notes
- Use a silicone muffin pan or line with paper liners to make removal easier and prevent sticking.
- The filling can be made ahead and chilled separately, then spooned into the crusts before serving.
- For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
- To toast coconut flakes, spread them evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 270
- Sugar: 15g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
