Description
Delight in these Mini Coconut Cream Pies, featuring a smooth, creamy coconut custard nestled in crisp pre-baked tart shells, topped with whipped cream and toasted shredded coconut for a perfect bite-sized treat.
Ingredients
Scale
Tart Shells
- 1 package (12 count) mini pre-baked tart shells or mini graham cracker crusts
Coconut Custard
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1 cup sweetened shredded coconut
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Toppings
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup toasted shredded coconut (for garnish)
Instructions
- Prepare the milk mixture: In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt over medium heat until the mixture begins to steam, ensuring it doesn’t come to a boil.
- Beat the egg yolks: In a separate bowl, lightly beat the 3 egg yolks until smooth and evenly combined.
- Temper the egg yolks: Slowly whisk about 1/2 cup of the hot milk mixture into the egg yolks to gradually raise their temperature and prevent curdling.
- Combine and thicken the custard: Pour the tempered egg yolks back into the saucepan with the remaining milk mixture, whisking constantly. Continue to cook the mixture over medium heat until it thickens and starts to bubble, approximately 4-5 minutes.
- Add flavorings: Remove the saucepan from the heat and stir in the unsalted butter, vanilla extract, and sweetened shredded coconut. Mix until smooth and slightly cooled.
- Fill tart shells: Spoon or pipe the coconut custard evenly into the mini pre-baked tart shells, filling each one generously.
- Chill the pies: Place the filled mini pies in the refrigerator and chill for at least 1 hour, or until the custard is fully set and cold.
- Add toppings: Before serving, top each mini pie with a dollop or swirl of whipped cream and sprinkle with the toasted shredded coconut for added texture and flavor.
- Serve: Serve the mini coconut cream pies chilled and enjoy their creamy coconut delight.
Notes
- To toast shredded coconut, spread it in a thin layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
- Whipped cream can be homemade using heavy cream, sugar, and vanilla extract or store-bought for convenience.
- Ensure to temper egg yolks carefully to avoid scrambling and achieve a smooth custard.
- These mini pies can be made a day ahead and stored in the refrigerator for best flavor and texture.
- Use mini graham cracker crusts as a flavorful alternative to pre-baked tart shells if preferred.
