Instructions

1. Preheat the oven to 350F. 
2. Roll out your chilled pie crust to a 1/4 inch thick sheet on a piece of parchment paper. 
3. Using a biscuit cutter, circular cookie cutter or the rim of a wide glass, cut 12 circles out of the dough. 
4. Flip a muffin tin so that the underside is facing up. Flour the muffin tin.
5. 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. 
6. 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. 
7. Place the muffin tin in the oven, and bake for 15 minutes.
8. 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.
9. Bake for an additional 2-3 minutes until golden brown. Let the crusts cool while you prepare the filling. 
10. To make the filling, whisk together the coconut milk, sugar, starch, and egg yolks in a large saucepan. 
11. Place the saucepan over medium-low heat and bring it to a slow boil, stirring continuously.
12. After 1 minute of boiling time, remove the saucepan from the heat and stir in the butter.
13. Once the butter has melted, stir in the coconut and one teaspoon of the vanilla. 
14. 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. 
15. 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.
16. 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!