Description
These Mini Coconut Cream Pies are delightful individual-sized desserts featuring a smooth coconut custard filling inside pre-baked tart shells. Creamy, sweet, and topped with whipped cream and toasted coconut, they make a perfect treat for any occasion.
Ingredients
Scale
Crust
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
Coconut Custard Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Topping
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup toasted shredded coconut (for garnish)
Instructions
- Prepare the milk mixture: In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt over medium heat until combined and the mixture starts steaming.
- Beat the egg yolks: In a separate bowl, lightly beat the 3 egg yolks until smooth and well mixed.
- Temper the egg yolks: Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to gently raise their temperature without cooking them, stirring constantly.
- Cook the custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Whisk constantly and cook until the custard thickens and begins to bubble, approximately 4 to 5 minutes.
- Finish the custard: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, and sweetened shredded coconut thoroughly. Allow the custard to cool slightly.
- Fill tart shells: Spoon or pipe the slightly cooled coconut custard evenly into each of the 12 mini pre-baked tart shells. Place them in the refrigerator and chill for at least 1 hour until set and fully chilled.
- Add toppings and serve: Before serving, top each mini pie with a dollop of whipped cream and sprinkle with toasted shredded coconut for garnish.
Notes
- Use pre-baked tart shells or graham cracker crusts to save time.
- Be sure to temper the egg yolks carefully to avoid curdling the custard.
- To make homemade whipped cream, whip heavy cream with a little sugar and vanilla until stiff peaks form.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- These pies keep well refrigerated for up to 2 days; do not freeze.
