Mini Coconut Cream Pies: Easy Indulgence for Homemade Delights
Indulge in these delightful mini coconut cream pies, perfect for satisfying your sweet tooth at home.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 12 mini pies
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/2 cup shredded coconut
- 3 large egg yolks
- 1/4 cup cornstarch
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into mini pie tins.
- Bake for 10 minutes until golden. Let cool.
- In a saucepan, combine coconut milk, heavy cream, shredded coconut, and egg yolks.
- Whisk in cornstarch until smooth. Cook over medium heat, stirring constantly until thick.
- Pour filling into cooled crusts and chill for at least 2 hours before serving.
Notes
- Garnish with whipped cream and extra coconut before serving.
- For a richer flavor, use toasted coconut.
Nutrition
- Serving Size: 1 mini pie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg