Mini Coconut Cream Pies
Ingredients:
- 1 1/2 cups shredded sweetened coconut
- 1 cup whole milk
- 1 cup heavy cream, divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package mini pie crusts (about 6 mini crusts)
- Whipped cream, for topping
- Toasted coconut flakes, for garnish
Directions:
1. Preheat oven to 350°F (175°C). Bake the mini pie crusts according to package instructions until golden brown. Let cool completely.
2. In a medium saucepan, combine shredded coconut and 1 cup whole milk. Heat over medium heat until milk is warm and coconut is softened, about 5 minutes. Remove from heat and let steep for 10 minutes.
3. Strain the coconut milk mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Discard the coconut solids.
4. In a separate bowl, whisk together sugar, cornstarch, egg yolks, and salt until smooth.
5. Return the strained coconut milk to the saucepan and heat over medium heat until warm. Slowly pour the warm coconut milk into the egg mixture, whisking constantly to temper the eggs.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling, about 5-7 minutes.
7. Remove from heat and stir in vanilla extract and 1/2 cup heavy cream. Let cool slightly.
8. Whip the remaining 1/2 cup heavy cream to soft peaks.
9. Fold the whipped cream gently into the cooled coconut custard until smooth.
10. Spoon the coconut cream filling into the cooled mini pie crusts and chill in the refrigerator for at least 2 hours.
11. Before serving, top each mini pie with a dollop of whipped cream and a sprinkle of toasted coconut flakes.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 2 hours 40 minutes
Kcal: 320 kcal | Servings: 6 mini pies
Tips:
Use freshly toasted coconut flakes for a crunchy garnish and enhanced coconut flavor.
Chill the pies thoroughly to allow the coconut cream filling to set perfectly.