Mini Coconut Cream Pies
These delightful mini pies are creamy, sweet, and utterly irresistible!
Equipment
- Muffin Tin
- Saucepan
Ingredients
- 2 cups flour (240g)
- 1 tsp salt (5g)
- 2/3 cup Crisco shortening (150g)
- 4-5 tbsp cold water (60-75ml)
- 1 can coconut milk (13.5 oz / 400ml)
- 3/4 cup half-and-half (180ml)
- 3/4 cup sugar (150g)
- 3 egg yolks
- 3 tbsp cornstarch (30g)
- 1 pinch salt
- 1 cup sweetened shredded coconut divided (100g)
- 1 tbsp margarine (14g)
- 1 tsp vanilla extract (5ml)
- Cool Whip whipped topping thawed
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine flour and salt. Cut in shortening until well mixed. Gradually add cold water until the dough holds together.
- Roll out the dough on a floured surface and cut out 12 circles using a 4" cookie cutter.
- Press the dough circles into a 12-cup muffin tin, pricking the bottoms and sides with a fork.
- Bake for 6-8 minutes until lightly golden. Cool in the pan for 5 minutes, then transfer to a wire rack.
- In a saucepan over medium heat, combine coconut milk, half-and-half, sugar, egg yolks, cornstarch, and salt. Stir until thickened (12-15 minutes).
- Mix in 3/4 cup shredded coconut, margarine, and vanilla until blended. Remove from heat.
- Let the filling cool slightly, then pour into the baked crusts. Cool on the counter for 30 minutes, then refrigerate for at least 3 hours.
- Toast the remaining shredded coconut at 325°F (160°C) for 5-10 minutes until golden.
- Top the chilled pies with whipped topping and toasted coconut before serving.
Notes
Feel free to adjust the sweetness or toppings to your preference!
