Foodrecipes

Recipes 2025-04-04 10:03:24

πŸ₯₯ Mini Coconut Cream Pies

πŸ₯₯ Mini Coconut Cream Pies

Mini Coconut Cream Pies

Preparation Time: 20 minutes
Chilling Time: 3-4 hours (or overnight)
Servings: 6-8 mini pies
Best Time to Serve: Ideal for dinner parties, holiday gatherings, or as a special treat for coconut lovers!

Ingredients

1. For the Crust:

  • 1 ½ cups graham cracker crumbs (about 12 graham crackers)

  • 2 tbsp sugar

  • ½ tsp salt

  • 6 tbsp unsalted butter, melted (85g)

2. For the Coconut Cream Filling:

  • 1 ½ cups full-fat coconut milk (360ml)

  • 1 cup whole milk (240ml)

  • ½ cup granulated sugar (100g)

  • 3 large egg yolks

  • 3 tbsp cornstarch

  • ¼ tsp salt

  • 1 tbsp unsalted butter (14g)

  • 1 tsp vanilla extract

  • 1 ½ cups sweetened shredded coconut (for filling)

3. For the Topping:

  • 1 cup heavy cream (240ml)

  • 2 tbsp powdered sugar (25g)

  • 1 tsp vanilla extract

  • ¼ cup toasted coconut (for garnish)

Instructions

πŸ”Ή Step 1: Prepare the Crust

  1. Preheat your oven to 350°F (175°C). Lightly grease 6-8 mini pie pans or tartlet pans.

  2. In a medium bowl, combine the graham cracker crumbs, sugar, and salt. Stir in the melted butter until the mixture is evenly combined.

  3. Press the graham cracker mixture into the bottom and up the sides of each mini pie pan, creating a compact crust. Use the back of a spoon or your fingers to press the crumbs down firmly.

  4. Bake the crusts in the preheated oven for 8-10 minutes, or until they are golden brown and set. Remove from the oven and let them cool completely while you make the filling.

πŸ”Ή Step 2: Make the Coconut Cream Filling

  1. In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer (don’t let it boil).

  2. In a separate bowl, whisk the egg yolks and cornstarch together until smooth.

  3. Slowly pour a little bit of the hot milk mixture into the egg yolk mixture to temper the eggs, whisking constantly to prevent curdling. Gradually add the rest of the hot milk mixture into the egg yolks, whisking to combine.

  4. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until the filling thickens (about 5-7 minutes). You’ll know it’s ready when it coats the back of a spoon and holds its shape.

  5. Remove the saucepan from the heat and whisk in the butter, vanilla extract, and shredded coconut. Continue stirring until everything is well incorporated and the butter is melted.

  6. Let the coconut cream filling cool for a few minutes before filling the mini crusts. Once cooled, spoon the filling evenly into each pie crust. Smooth the tops with a spatula and refrigerate the pies for 3-4 hours or overnight to allow the filling to set.

πŸ”Ή Step 3: Make the Whipped Cream Topping

  1. In a chilled mixing bowl, beat the heavy cream with a hand mixer or stand mixer on medium-high speed until soft peaks form.

  2. Add the powdered sugar and vanilla extract and continue beating until stiff peaks form.

  3. Once the mini pies are set and chilled, top each with a dollop of whipped cream and sprinkle with toasted coconut.

πŸ”Ή Step 4: Serve and Enjoy

  1. Garnish each mini coconut cream pie with additional toasted coconut for a beautiful finish.

  2. Serve chilled and enjoy these deliciously creamy, coconut-filled treats!

Tips for the Perfect Mini Coconut Cream Pies

  • Toasted Coconut: To toast the coconut, spread it out on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown. Keep an eye on it as coconut can burn quickly.

  • Coconut Milk: Use full-fat coconut milk for the creamiest, richest filling. If you prefer a dairy-free option, you can use all coconut milk instead of whole milk.

  • Crust Alternatives: If you prefer a different crust, you can use a pre-made pie crust, or even a shortbread crust for a different flavor.

  • No Egg Yolks Option: You can use egg replacers or a different thickening agent, such as agar-agar, for a vegan version.

Calories (estimated)

  • 1 mini pie: ~300-350 kcal (depending on size and specific ingredients used)

Energy-Saving Tips

  • Make the crusts and filling ahead of time and refrigerate the pies overnight. This allows you to prepare the dessert in advance and saves time when you’re ready to serve.

  • If you have a few extra minutes, make a batch of whipped cream and store it in the fridge to quickly top your pies just before serving.

Who Would Enjoy This?

  • Coconut lovers will fall for the creamy filling and crisp crust.

  • Perfect for those who love individual-sized desserts.

  • Ideal for holidays, spring gatherings, or any occasion where you want a show-stopping dessert that’s also delicious.

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