Mini Coconut Cream Pie Recipe
Imagine biting into a soft, buttery graham cracker crust that gives way to a silky, coconut-kissed custard, all topped with fluffy whipped cream and a sprinkle of golden toasted coconut—each portion perfectly sized for individual indulgence. These delightful Mini Coconut Cream Pie treats transform classic coconut cream pie into charming hand-held desserts, making them just right for celebrations or whenever you crave a taste of island-inspired bliss. Every bite balances creamy, crispy, and light flavors, creating an irresistible dessert that’s simple enough to whip up on a weeknight but impressive enough for your next party!
Ingredients You’ll Need
It’s truly amazing how a handful of well-chosen ingredients can create something as magical as Mini Coconut Cream Pie. Each ingredient brings its own special magic—ensuring the crust is crisp, the filling is luscious, and the topping is cloud-like—so don’t skip or skimp! Here’s what you’ll need and why:
- Graham cracker crumbs: The start of an irresistibly crunchy, buttery base with a sweet-and-salty note.
- Granulated sugar (for crust): Adds just the right touch of sweetness and caramelizes slightly when baked.
- Unsalted butter: Melted butter binds the crust together and infuses it with rich, classic flavor.
- Full-fat coconut milk: The heart of the creamy filling—choose canned, high-quality coconut milk for richness.
- Whole milk: A splash of dairy rounds out the coconut’s flavor for a smooth, custardy texture.
- Granulated sugar (for filling): Sweetens the filling and helps everything set just right.
- Cornstarch: This essential thickener ensures your mini pies have a silky, sliceable custard.
- Salt: A dash sharpens flavors and keeps the sweetness in check.
- Egg yolks: For that gorgeous richness and unmistakable custard creaminess.
- Vanilla extract: Grounds the tropical notes with familiar warmth and depth.
- Coconut extract: Intensifies the coconut flavor for a real “wow” factor in every mouthful.
- Sweetened shredded coconut: Stirred right into the custard, these little threads deliver chewy texture and bursts of flavor.
- Heavy whipping cream: Whipped to soft peaks for the dreamiest, cloud-like topping.
- Powdered sugar: Sweetens and stabilizes the whipped cream so it holds its shape.
- Toasted shredded coconut: The golden, crunchy finish that makes every mini pie look as good as it tastes!
How to Make Mini Coconut Cream Pie
Step 1: Prepare and Bake the Graham Cracker Crusts
Kick things off by preheating your oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until everything is evenly combined—trust me, this scent alone will have eager taste-testers hovering nearby! Press the mixture firmly into the bottoms and sides of a 12-cup muffin tin lined with paper liners (or use silicone cups for extra-easy removal). You want a compact layer that will hold up to the creamy filling. Bake for 8 to 10 minutes until lightly golden and fragrant, then let the crusts cool completely before moving on.
Step 2: Whisk Up the Coconut Cream Filling
While the crusts cool, start the star of the show: that luscious coconut custard! In a saucepan, combine the coconut milk, whole milk, sugar, cornstarch, and salt. Cook over medium heat, whisking often to prevent lumps, until the mixture is warm and just beginning to thicken. In a separate bowl, whisk your egg yolks, then slowly whisk in about ½ cup of the hot milk mixture to temper the yolks and avoid any scrambled-egg surprises. Pour the tempered yolks back into the saucepan, and continue whisking over medium heat until thick—about 5 to 7 minutes. Remove from the heat, then stir in vanilla extract, coconut extract, and sweetened shredded coconut. The result is a vibrant, fragrant filling you’ll have to resist eating straight from the pan!
Step 3: Fill and Chill Your Mini Coconut Cream Pie Crusts
Distribute the creamy coconut filling evenly among the cooled crusts, smoothing the tops with a spoon or spatula. It’s fine if they dome a bit—the topping will cover any imperfections. Pop the tray into the refrigerator for at least two hours (overnight works beautifully too). Chilling allows the custard to set up, making each Mini Coconut Cream Pie easy to unmold and gorgeously sliceable.
Step 4: Whip Up the Dreamiest Topping
Right before serving, grab a bowl and beat together the heavy whipping cream, powdered sugar, and vanilla extract. Use a hand mixer or stand mixer until stiff peaks form—that means when you lift the beaters, the cream holds its shape perfectly. Pipe the whipped cream high on each mini pie, or simply dollop it on generously for a more rustic look.
Step 5: Garnish with Toasted Coconut and Serve
Finish your Mini Coconut Cream Pies with a generous sprinkle of toasted shredded coconut for crunch, flavor, and the ultimate finishing touch. The contrast of the cool cream and toasty coconut is just dreamy! Arrange them on a platter, and watch them disappear as guests ooh and aah.
How to Serve Mini Coconut Cream Pie
Garnishes
Generosity is key here—pile on that freshly whipped cream and scatter plenty of toasted coconut for both crunch and color. A little extra grated dark chocolate or a sprig of mint can add flair, if you’re feeling fancy. These additions highlight the tropical notes of each Mini Coconut Cream Pie and turn a simple dessert into a showstopper, perfect for entertaining!
Side Dishes
If you’re serving your Mini Coconut Cream Pie as part of a dessert spread, think about light, fresh compliments like a fruit salad brimming with pineapple and kiwi, or an ice-cold cup of freshly brewed coffee. The pies themselves are rich and creamy, so cool, juicy fruit balances things beautifully and lets the coconut flavor shine.
Creative Ways to Present
For parties, arrange your Mini Coconut Cream Pie treats on an elegant cake stand or serve each one on a colorful small plate with a fork tucked underneath. You could even layer slices of fresh mango or lime wedges around the pies for a burst of color on your dessert table. Packing them in pretty cupcake boxes transforms them into irresistible edible gifts—just the thing for birthdays, showers, or “just because” moments!
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Coconut Cream Pie in an airtight container in the fridge. They’ll stay fresh and delicious for up to three days—though in most homes, they disappear much faster! Keep the whipped cream and toasted coconut separate for the best texture, adding them just before serving.
Freezing
While the coconut cream filling handles freezing well, the whipped cream is best added fresh. To freeze, tightly wrap the cooled, filled crusts (before topping) and place in a freezer-safe container for up to one month. Thaw overnight in the fridge, then add the finishing touches right before enjoying.
Reheating
No reheating needed! These are best enjoyed straight from the fridge, though you can let them sit out for 10-15 minutes if you prefer a softer, silkier filling. Just remember to wait to add the whipped cream and toasted coconut until you’re ready to serve.
FAQs
How do I prevent the crust from crumbling when removing the mini pies?
Use paper liners or silicone muffin cups for the best results—they make the graham crust easy to lift out without breaking. Letting the pies cool and chill fully also helps the crust firm up for clean, easy removal.
Can I use light coconut milk instead of full-fat?
For the creamiest Mini Coconut Cream Pie filling, stick with full-fat coconut milk. Light versions have more water, which will give you a thinner, less luscious custard. If you need a lighter option, simply make smaller portions!
What’s the best way to toast coconut?
Spread your shredded coconut on a baking sheet and toast at 325°F for 5–7 minutes, stirring every couple of minutes until it’s golden and fragrant. Watch closely—coconut can go from golden to burnt in seconds!
Can I make Mini Coconut Cream Pie gluten-free?
Absolutely! Just swap the graham crackers with a gluten-free alternative or even use finely chopped gluten-free cookies. All other ingredients are naturally gluten-free, so everyone can enjoy a taste of paradise.
How far in advance can I make these?
You can assemble the crusts and filling up to a day ahead—store them covered in the refrigerator. Add whipped cream and toasted coconut just before serving for that pillowy-soft, crisp-topped finish.
Final Thoughts
If you need a crowd-pleasing dessert that’s sure to deliver smiles, look no further than these Mini Coconut Cream Pie gems. They’re pure comfort, a little tropical escape, and utterly irresistible in every bite. You deserve a treat this good—so go ahead, whip up a batch and share (or don’t!) with someone you love.
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Mini Coconut Cream Pie Recipe
- Total Time: 3 hours (including chilling)
- Yield: 12 mini pies 1x
- Diet: Non-Vegetarian
Description
These Mini Coconut Cream Pies are a delightful individual dessert featuring a buttery graham cracker crust filled with a luscious coconut custard and topped with whipped cream and toasted coconut. Perfect for coconut lovers!
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3/4 cup sweetened shredded coconut
Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- toasted shredded coconut for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into muffin tin and bake.
- Make the filling: Whisk together coconut milk, whole milk, sugar, cornstarch, salt. Temper egg yolks, cook until thickened, then add extracts and shredded coconut.
- Fill the crusts: Spoon filling into cooled crusts and chill.
- Prepare the topping: Whip cream, sugar, and vanilla until stiff peaks form. Top each pie with whipped cream and toasted coconut.
Notes
- To toast coconut, bake at 325°F for 5–7 minutes until golden.
- Pies can be made a day ahead; add whipped cream just before serving.
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus stovetop time for filling)
- Category: Dessert
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 290
- Sugar: 17g
- Sodium: 140mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
