Description
These Mini Coconut Cream Pies feature a buttery graham cracker crust, creamy coconut filling, and a light whipped topping—perfect for a deliciously indulgent, bite-sized treat.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, toasted
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and mix until the crumbs are fully coated and the mixture sticks together.
- Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup, packing it down firmly to form a crust.
- Bake the crusts in the preheated oven for 5-7 minutes, or until golden brown. Let them cool completely while you prepare the filling.
- For the filling, whisk together the milk, heavy cream, sugar, egg yolks, cornstarch, and salt in a medium saucepan over medium heat. Stir continuously to prevent the mixture from sticking to the pan.
- Once the mixture begins to thicken, cook for 1-2 more minutes until it reaches a pudding-like consistency. Remove from heat and stir in the vanilla extract, toasted coconut, and butter until fully combined and smooth.
- Pour the coconut cream filling into the cooled crusts, dividing it evenly among each muffin cup. Refrigerate the pies for at least 3 hours, or until the filling is set.
- To make the whipped topping, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Once the pies are set, top each mini pie with a dollop of whipped cream.
- Garnish with additional toasted coconut flakes if desired.
Notes
- Make sure the filling has cooled slightly before pouring it into the crusts to prevent sogginess.
- You can substitute the toasted coconut with regular shredded coconut if preferred.
- These mini pies can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 22g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 80mg