Mini Coconut Cream Pies

Mini Coconut Cream Pies are individual-sized, delightful desserts with a buttery crust, a rich coconut-flavored custard filling, and a fluffy whipped cream topping. They’re perfect for a special treat or for sharing at gatherings. Here’s an easy and delicious recipe to make these adorable mini pies!

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the Coconut Custard Filling:

• 1 cup whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 3 large egg yolks
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional, for extra coconut flavor)

For the Whipped Cream Topping:

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

For Garnish (optional):

• Toasted coconut flakes
• Shaved chocolate
• Maraschino cherries or fresh fruit (optional)

Instructions:

1. Prepare the Crust:

• Preheat your oven to 350°F (175°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
• Press the mixture firmly into the bottoms and up the sides of 12 mini tart pans or muffin tin cups.
• Bake the crusts for about 8-10 minutes, or until lightly golden. Let them cool completely.

2. Make the Coconut Custard Filling:

• In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
• In a separate bowl, whisk the egg yolks, cornstarch, and salt together until smooth.
• Gradually pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the egg mixture back into the saucepan with the remaining milk mixture, continuing to whisk constantly.
• Cook the mixture over medium heat, whisking constantly, until it thickens (about 5-7 minutes). Once thickened, remove from heat.
• Stir in the shredded coconut, butter, vanilla extract, and coconut extract (if using). Let the mixture cool slightly before filling the crusts.

3. Fill the Mini Pies:

• Spoon the coconut custard filling into the cooled mini crusts. Smooth the tops with a spatula.
• Refrigerate the mini pies for at least 2-3 hours, or until the filling is fully set.

4. Make the Whipped Cream Topping:

• In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
• Spoon or pipe the whipped cream onto each mini pie, covering the custard layer.

5. Garnish:

• Optionally, top the mini pies with toasted coconut flakes, shaved chocolate, or a maraschino cherry for extra decoration and flavor.

6. Serve:

• Serve the mini coconut cream pies chilled and enjoy these creamy, coconut-filled delights!

These Mini Coconut Cream Pies are a perfect balance of crunchy, creamy, and sweet. The individual size makes them ideal for parties or gatherings, and the coconut flavor will surely delight coconut lovers!