Our Mini Coconut Cream Pies are perfect for summer entertaining.
Mini Coconut Cream Pies
MAKES 4 (4-INCH) PIES
Ingredients
- 1¼ cups sweetened flaked coconut, divided
- 1½ cups speculoos biscuit cookie crumbs
- ⅔ cup plus ¼ cup sugar, divided
- ½ teaspoon kosher salt, divided
- ¼ cup unsalted butter, melted
- 1½ cups coconut milk, divided
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 300°. Line a baking sheet with parchment paper.
- Sprinkle ¼ cup flaked coconut evenly over prepared sheet. Bake, stirring every 3 minutes, until evenly toasted and fragrant, 10 to 12 minutes. Let cool completely. Increase oven temperature to 325°.
- In a medium bowl, stir together cookie crumbs, 2 tablespoons sugar, and ¼ teaspoon salt. Add melted butter, stirring just until moistened. Divide crumb mixture among 4 (4-inch) tart pans, pressing into bottom and up sides.
- Bake until firm, about 10 minutes. Let cool completely on a wire rack.
- In a large saucepan, bring 1¼ cups coconut milk and ⅔ cup sugar to a simmer over medium-high heat.
- In a medium bowl, whisk together eggs, cornstarch, and remaining ¼ cup coconut milk. Gradually add half of hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture, whisking to combine. Cook over medium heat, stirring constantly, until mixture thickens, 4 to 5 minutes. Remove from heat; stir in 1 tablespoon butter, vanilla, and remaining ¼ teaspoon salt. Fold in remaining 1 cup flaked coconut. Let cool for 5 minutes. Divide filling among prepared crusts. Cover with plastic wrap; refrigerate for 3 hours.
- In a large bowl, beat cream with a mixer at high speed until thickened. Gradually add remaining 2 tablespoons sugar, beating until soft peaks form. Spread whipped cream onto pies. Top with toasted coconut. Refrigerate until ready to serve.
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