Description
Delight in these Mini Coconut Cream Pies, featuring a smooth and creamy coconut custard nestled in crisp mini tart shells, topped with fluffy whipped cream and toasted coconut for a perfect bite-sized dessert.
Ingredients
Scale
Crust
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
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 custard base: In a medium saucepan over medium heat, whisk together the whole milk, granulated sugar, cornstarch, and salt until smooth and starting to steam.
- Beat egg yolks: In a separate bowl, lightly beat the egg yolks until combined and smooth.
- Temper the eggs: Slowly whisk about 1/2 cup of the hot milk mixture into the beaten egg yolks to gradually raise their temperature and prevent curdling.
- Combine and thicken custard: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture while whisking constantly. Continue cooking for 4 to 5 minutes, until the custard thickens and begins to bubble.
- Finish the custard: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Allow the custard to cool slightly to room temperature.
- Assemble pies: Spoon or pipe the coconut custard evenly into the pre-baked mini tart shells. Refrigerate the filled tart shells for at least 1 hour, or until fully chilled and set.
- Add topping before serving: Just before serving, top each mini pie with a generous dollop of whipped cream and sprinkle with toasted shredded coconut for garnish.
Notes
- Use pre-baked tart shells to save time and ensure crispiness.
- Tempering the egg yolks is essential to prevent lumps in the custard.
- To toast shredded coconut, place it in a dry pan over medium heat, stirring frequently until golden brown.
- For a dairy-free alternative, substitute coconut milk and vegan butter, and use dairy-free whipped topping.
- These mini pies can be prepared a day ahead and stored covered in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
