Delicious Mini Coconut Cream Pies Recipe to Try!

Why You’ll Love This Recipe

• Irresistibly Creamy: These mini coconut cream pies are the epitome of creamy goodness, with a luscious filling that melts in your mouth.
• Perfectly Portable: Their mini size makes them easy to serve at parties, picnics, or just for a sweet treat at home.
• Customizable Toppings: You can get creative with toppings, from toasted coconut to fresh fruit, making each pie uniquely yours.
• Quick and Easy: With a straightforward recipe, you’ll have these delightful desserts ready in no time, perfect for both novice and experienced bakers!

Introduction

Are you ready to embark on a tropical adventure without leaving your kitchen? Say hello to the delightful world of Mini Coconut Cream Pies! These little wonders are not just desserts; they are tiny bites of paradise that will transport your taste buds straight to a sun-soaked beach. Imagine creamy coconut filling nestled in a flaky crust, topped with fluffy whipped cream and toasted coconut. Sounds heavenly, right? Whether you’re hosting a gathering or simply treating yourself, these mini pies are sure to impress. Let’s dive into this fun and easy recipe that will have everyone asking for seconds!

Ingredients

• 2 cups flour (240g)
• 1 teaspoon salt (5g)
• 2/3 cup plus 2 tablespoons Crisco shortening (150g)
• 4-5 tablespoons cold water (60-75ml)
• 1 can (13.5 oz) coconut milk (400ml)
• 3/4 cup half-and-half (180ml)
• 3/4 cup sugar (150g)
• 3 egg yolks
• 3 tablespoons cornstarch (30g)
• Pinch salt
• 1 cup sweetened shredded coconut, divided (100g)
• 1 tablespoon margarine (14g)
• 1 teaspoon vanilla extract (5ml)
• Cool Whip whipped topping, thawed

Directions

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C). This will ensure your crusts bake to golden perfection.
2. Make the Dough: In a large bowl, combine the flour and salt. Cut in the Crisco shortening until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough holds together.
3. Roll Out the Dough: On a floured surface, roll out the dough and use a 4″ cookie cutter to cut out 12 circles.
4. Prepare the Muffin Tin: Press the dough circles into a 12-cup muffin tin, making sure to prick the bottoms and sides with a fork to prevent bubbling.
5. Bake the Crusts: Bake the crusts for 6-8 minutes until they are lightly golden. Allow them to cool in the pan for 5 minutes before transferring to a wire rack.
6. Make the Filling: In a saucepan over medium heat, combine the coconut milk, half-and-half, sugar, egg yolks, cornstarch, and a pinch of salt. Stir continuously until the mixture thickens, about 12-15 minutes.
7. Add Coconut and Flavor: Once thickened, mix in 3/4 cup of shredded coconut, margarine, and vanilla extract until well blended. Remove from heat and let cool slightly.
8. Fill the Crusts: Pour the coconut filling into the baked crusts. Allow them to cool on the counter for 30 minutes, then refrigerate for at least 3 hours to set.
9. Toast the Coconut: Preheat your oven to 325°F (160°C) and toast the remaining shredded coconut for 5-10 minutes until golden brown.
10. Serve: Top the chilled pies with Cool Whip whipped topping and sprinkle with toasted coconut before serving. Enjoy your mini coconut cream pies!

Presentation Ideas

When it comes to serving your Mini Coconut Cream Pies, presentation is key! Here are some fun ideas:

• Garnish with Fresh Fruit: Add slices of fresh mango or strawberries on top for a pop of color and flavor.
• Chocolate Drizzle: Drizzle melted chocolate over the whipped topping for a decadent touch.
• Mini Coconut Flags: Use small flags or toothpicks with fun designs to add a festive flair for parties.
• Serve in Individual Cups: For a more casual presentation, serve the filling in small cups with a dollop of whipped topping and a sprinkle of toasted coconut.

Storage Tips

Your Mini Coconut Cream Pies can be stored in the refrigerator for up to 3 days. Make sure to cover them with plastic wrap or store them in an airtight container to keep them fresh. If you want to prepare them in advance, you can make the crusts and filling separately and assemble them just before serving for the best texture.

FAQs

1. Can I use fresh coconut instead of shredded coconut? Yes, fresh coconut can be used, but make sure to finely grate it for the best texture.
2. Can I make these pies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.
3. How can I make the filling dairy-free? Use coconut cream instead of half-and-half for a completely dairy-free option.
4. Can I freeze these mini pies? Yes, you can freeze them without the whipped topping. Thaw in the refrigerator before serving.
5. What can I use instead of Crisco shortening? You can use butter or a plant-based shortening as a substitute.
6. How do I know when the filling is thick enough? The filling should coat the back of a spoon and hold its shape when you run your finger through it.
7. Can I use a different type of milk? Yes, you can use almond milk or oat milk, but the flavor and texture may vary slightly.
8. What other toppings can I use? Consider using crushed nuts, chocolate shavings, or even a sprinkle of cinnamon for added flavor.
9. How long do these pies take to set in the fridge? They should set for at least 3 hours, but overnight is even better for a firmer filling.
10. Can I make these pies larger? Yes, you can use a larger muffin tin or a pie dish, but adjust the baking time accordingly.