These delicious mini coconut cream pies feature a flaky pie crust filled with a creamy coconut pie filling, a homemade whipped cream topping, and toasted coconut for the finishing touch. The perfect size to indulge in without eating the whole pie.
Coconut is one of my favorite sweet flavors. Don’t get me wrong, I love the other classics like chocolate, vanilla, lemon, and anything fruity, but coconut just hits different, as the kids say. I’ve been making all kinds of coconut desserts for years, but one of my favorites is this recipe for mini coconut cream pies. These pies have all the flavor of their full-sized counterparts, but I can serve them in fun little single-serve packages that are as adorable as they are delicious. I love to make them for dessert, and love to keep a big batch in the refrigerator on special occasions.
Mini Coconut Cream Pies
These delicious little pies start with mini graham cracker crusts. I make a rich, homemade coconut custard and fill the crusts. Then, I chill them for a few hours. Finally, to complete the flavor, I top them with homemade whipped cream and toasted coconut for classic coconut cream pie flavor in a cute little package! It’s an easy recipe to make, and it’s perfect for both weeknight desserts or as a fun treat at special events and holiday gatherings.
Why You’ll Love This Mini Coconut Cream Pie Recipe
- These mini coconut cream pies offer a delightful twist on the classic coconut cream pie and offer a taste of island paradise in every bite.
- The creamy coconut pie filling is rich and easy to make, and the single serving size makes it the perfect size dessert for parties, potlucks, or a midday snack.
- The flavor combination of creamy coconut pie filling, homemade whipped cream, and toasted coconut, all nestled in a pre-made pie crust, is simply irresistible.
Mini Coconut Cream Pie Ingredients
It only takes a few simple ingredients to make these decadent little pies. Cream pies use just a handful of basic cooking staples, so they’re as easy to shop for as they are to make!
Mini Pies
- Mini pie crusts (12 total)
- Whole milk
- Egg yolks
- Cornstarch
- Salt
- Granulated sugar
- Sweetened shredded coconut
- Vanilla extract
Whipped Topping
- Heavy whipping cream
- Granulated sugar
- Vanilla extract
- Toasted coconut for topping
How to Make Mini Coconut Cream Pies
This recipe only takes a little stirring and chilling. That’s all there is to it. It’s a quick and easy dessert that anyone can make, and it’s almost entirely foolproof!
Step 1: Prep
Combine the cornstarch with ¼ cup milk. Then, whisk the eggs and salt together.
Step 2: Make the Coconut Custard
Bring the remaining 2 ¾ cups milk and sugar to a simmer in a large pot over medium heat. Then, turn off the heat, pour half the milk mixture into the egg yolk mixture, and whisk to combine. Pour the mixture into the pot with the remaining milk mixture and stir in the shredded coconut and vanilla extract until well combined. Continue stirring until the custard is thickened.
Step 3: Fill and Chill
Fill the pie crusts ⅔ full, spreading the custard into an even layer into each. Then, top each pie with plastic wrap or parchment paper, pressing down gently to fully cover the custard, and chill for 2 to 3 hours.
Step 4: Make the Whipped Cream
Beat the heavy whipping cream, sugar, and vanilla in a heavy bowl with a hand mixer until stiff peaks form.
Step 5: Top
Spoon the whipped cream onto the chilled pies and top with toasted coconut. Enjoy!
Recipe Tips
- It’s important to add half the heated milk mixture to the eggs before adding them to the full custard mix. This keeps them from scrambling.
- Stir the custard constantly until it’s thickened for a uniform texture.
- Be sure your plastic wrap or parchment paper is in contact with the entire surface of the pies to prevent a skin from forming on the custard.
Variations
- You can use whipped topping if you prefer.
- Omit the shredded coconut for vanilla cream pies.
- Use a standard graham cracker crust and make a full-sized pie.
What to Serve with Mini Coconut Cream Pies
Serve these pies with classic beverages like milk, coffee, or tea. They’re also wonderful when paired with fresh fruits like berries, mango, pineapple, and other tropical flavors. For special events, add them to a larger dessert spread with all your favorite sweet treats.
Recipe FAQ
Cornstarch is the classic thickener for a cream pie. It creates a thick, luxurious custard without adding flour that can change the flavor of the filling if it’s not cooked properly.
Two things can keep your coconut cream pie from setting. First, if you don’t fully thicken the custard before filling the pie, it won’t be as rich and creamy. Second, and much more common, is not letting the custard cool fully before topping and serving.
Any pie filling with a thickening agent will get thicker as it cools down.
Coconut cream will stay fresh for about 4 days in the refrigerator.
Freezing these pies is not recommended. The custard will break as the pies defrost, creating a watery, grainy mess.
How to Store Leftover Mini Coconut Cream Pies
Wrap the pies individually in plastic wrap and store them for up to 4 days in the refrigerator.
Try This Delicious Mini Coconut Cream Pie Recipe Today
These mini coconut cream pies are super easy and incredibly delicious, and their fun, single-serve size makes them a hit at dinnertime or any party or special occasion. Everyone will be coming back for more! Give these pies a try, and I know you’ll make this recipe a permanent part of your dessert rotation.
More Delicious Mini Dessert Recipes You’ll Enjoy
These Mini Pumpkin Cheesecakes are absolutely delicious. Two classic favorites in one delicious dessert: a creamy cheesecake layer and a rich and custardy layer of pumpkin pie.
Mini Coconut Cream Pies
Ingredients
- 2 packages mini pie crusts, 12 total
Coconut Cream
- 3 cups milk, divided
- 5 egg yolks
- 5 tablespoons cornstarch
- ¼ teaspoon salt
- ½ cup sugar
- ½ cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla
- Toasted coconut, for topping
Instructions
Coconut Cream Custard
- In a mixing bowl, whisk together egg yolks, cornstarch, salt, and ¼ cup of milk. Set aside.
- In a large pot, mix together sugar and remaining 2 ¾ cups of milk. Bring to a simmer over medium heat.
- Once mixture comes to a simmer, turn off heat and pour half into the egg yolk mixture and whisk to combine well and then pour egg yolk mixture into the pot with remaining milk and sugar mixture. Stir in shredded coconut and vanilla extract until well combined.
- Stir well until custard thickens.
- Spoon custard into mini pie crusts, filling about ⅔ full, and spread evenly.
- Place a piece of plastic wrap or parchment paper on top of custard, pressing down lightly to cover entire pie filling of each mini pie.
- Place in fridge to cool and set up for 2-3 hours.
Whipped Cream
- In a large bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
- Spoon whipped cream onto chilled pies and top each with toasted coconut.
Video
Notes
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