Mini Coconut Cream Pie
The ultimate sweet treat! These Mini Coconut Cream Pies are rich, creamy, and perfectly bite-sized. With a flaky crust and luscious coconut filling, they make a delightful dessert for any occasion. Easy to prepare, these little pies will impress your family and friends, so why not make them tonight?
Equipment
- Baking Sheet
- Chef's Knife
- Oven
Ingredients
- 2 pre-rolled refrigerated pie crusts Pie Crusts
- 1 small box Instant Vanilla Pudding
- 1 and 2/3 cup Cold Milk
- 1 teaspoon Coconut Extract
- 1 cup Heavy Whipping Cream
- 3 tablespoons Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cornstarch (optional)
- Sweetened Shredded Coconut for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This is an essential step to ensure that your crusts bake evenly and become beautifully golden.
- Grease your mini muffin tins with non-stick cooking spray, ensuring that the crusts won’t stick. Make sure to cover each cup thoroughly.
- Unroll the prepared pie crusts and use a round cutter, about 2 to 2 and 1/2 inches in diameter, to cut out rounds. You can typically get about twelve rounds from each crust. If you're careful, you might manage to cut out a few extra!
- Gently place the dough circles into the mini muffin tins. It’s important to press them down lightly so they fit snugly into the cups.
- Bake in the preheated oven for 5 to 8 minutes, or until the crusts turn a lovely golden brown. Keep an eye on them to avoid overbaking!
- Once baked, remove the crusts from the oven and let them cool completely. This is crucial as warm crusts may become soggy when filled.
- In a separate bowl, combine the cold milk, instant vanilla pudding, and coconut extract. Using a whisk, mix them together for about 2 minutes until well blended.
- Set the pudding mixture aside for about 5 minutes to thicken, allowing it to reach the perfect consistency.
- Spoon the thickened pudding evenly into each cooled pie shell, filling them just below the rim for a nice presentation.
- In a large mixing bowl, whip the heavy cream with sugar, vanilla extract, and optional cornstarch until stiff peaks form. This is what gives the pies their creamy topping.
- Spoon or pipe the whipped cream onto the pudding filling in each mini pie. This step makes them look extra fancy!
- Finally, sprinkle the tops with sweetened shredded coconut to finish them off beautifully. Refrigerate the mini pies until you're ready to serve. This will keep them fresh and delicious.
Notes
Storage: Keep uneaten mini pies in an airtight container in the refrigerator for up to three days. Freezing: These pies freeze well, but for best texture, freeze without the whipped cream. Pairing: Serve with fresh fruit or ice cream for a delightful dessert experience.