Mini Coconut Cream Pies
These mini coconut cream pies are super easy to make. They are filled with a creamy coconut cream custard and topped with homemade whipped cream and toasted coconut.
Servings: 12 Mini 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.
Notes
Coconut cream filling from Cook's Country.