These mini coconut cream pies are as adorable as they are delicious. You won’t believe how easy it is to make the mini crusts and the luscious filling.
Aren’t these adorable?! I’m not going to lie, these are about as fun as they are to make as they are to eat.
If I’m being honest, I’ve been battling a bit of burn out where recipe ideas are concerned, and these have been a big bright spot over the past few weeks.
I’m going to show you below how to make the mini cruts, but first I’ll spill the big secret. I took my pie crust recipe, rolled it out, punched out circles and placed them on the underside of a muffin tin. How simple is that?
You don’t even need to buy anything new to whip these up. I’m not the biggest gadget gal, so any excuse to repurpose something I already have, aka a muffin tin, is perfect for me!
That’s why I thought these would be the PERFECT dessert to hold a recipe contest with! All through the month of April, if you make these, show me some proof & you’ll be entered into a drawing to win a $50 VISA card! Come tag me on Instagram, or send me a message!
How do you make the mini crusts?
After I made my pie crust, I put half of it in the freezer to save for later. You only need 1/2 of a recipe for this.
I flipped over a muffin tin and cut out rounds of dough with a biscuit cutter. You can also use the edge of a wide glass or a cookie cutter.
The dough gets draped over the back of the muffin tin and pierced with a fork so the crusts don’t puff up too much. Bake them for a few minutes and then press a baking sheet over the top of them to create a flat base.
Transfer right side up and bake for 2 more minutes until perfectly golden and flakey.
What is coconut cream pie?
Classic coconut cream pie is a lot like my chocolate silk pie, without the chocolate. Egg yolks, coconut milk, sugar, tapioca starch, butter and coconut come together in a saucepan.
They get poured into the mini pie crusts and let them set up in the fridge like pudding.
How to make these perfect for springtime easily!
I love to top these with fresh whipped cream and a sprinkling of coconut. If it’s springtime, place on some jelly beans or mini chocolate eggs for decoration!
I love to set these up on a platter or pretty white plate for something festive! Happy Spring!
Looking for another great pie for spring? Try my Lemon Cream Pie! Don’t forget to enter into the recipe challenge All through the month of April, if you make these, show me some proof & you’ll be entered into a drawing to win a $50 VISA card! Come tag me on Instagram, or send me a message!
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Mini Coconut Cream Pies
These mini coconut cream pies are as adorable as they are delicious. You won’t believe how easy it is to make the mini crusts and the luscious filling.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes + cooling time
- Yield: 12 mini pies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 unbaked pie crust – here’s my recipe which makes 2 crusts*
- 15 oz. full fat, unsweetened coconut milk ( one can)
- 1/2 cup granulated sugar
- 1/4 cup tapioca starch or cornstarch
- 4 egg yolks
- 3 Tbsp. butter
- 2/3 cup sweetened, shredded coconut
- 1 and 1/2 tsp. vanilla, divided
- 8 oz. heavy whipping cream*
- 1/3 cup powdered sugar
For decoration:
- about 1 cup sweetened, shredded coconut
- about 36 egg-shaped jelly beans or chocolates
Instructions
- Preheat the oven to 350F.
- Roll out your chilled pie crust to a 1/4 inch thick sheet on a piece of parchment paper.
- Using a biscuit cutter, circular cookie cutter or the rim of a wide glass, cut 12 circles out of the dough.
- Flip a muffin tin so that the underside is facing up. Flour the muffin tin.
- Place a dough circle over each muffin cup and shape the dough around the cup so that a mini crust is formed. You may need to stretch the dough a little.
- Once all of the crusts are molded on the muffin tin, pierce each of the pieces of dough with a fork to let steam escape so they don’t shrivel up.
- Place the muffin tin in the oven, and bake for 15 minutes.
- Remove the tin from the oven, and press a baking sheet on top of the muffin tin to create a flat surface on the bottom of the crusts. Remove the crusts from the tin, and place them on a baking sheet right side up.
- Bake for an additional 2-3 minutes until golden brown. Let the crusts cool while you prepare the filling.
- To make the filling, whisk together the coconut milk, sugar, starch, and egg yolks in a large saucepan.
- Place the saucepan over medium-low heat and bring it to a slow boil, stirring continuously.
- After 1 minute of boiling time, remove the saucepan from the heat and stir in the butter.
- Once the butter has melted, stir in the coconut and one teaspoon of the vanilla.
- Pour the filling contents evenly between each of the mini pie crusts and place them in the fridge to set up for at least 2 hours, or until cold.
- Once the pies have set, whip the heavy whipping cream until soft peaks form. Add the powdered sugar and remaining vanilla and whip until stiff peaks form.
- Evenly top all of the pies generously with the whipped cream and sprinkle on the coconut. If desired, top with the mini eggs and serve!
Notes
- if you have mini pie or tart pans, feel free to use them and follow the directions exactly!
- For an easy dairy-free version, make whipped coconut cream. I like this recipe
Nutrition
- Serving Size: 1 mini pie
- Calories: 376
- Sugar: 19 g
- Sodium: 165 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 100 mg
Keywords: pie, coconut, spring, easter, dessert
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