Mini Coconut Cream Pies
Mini Coconut Cream Pies are individual-sized treats filled with rich coconut custard, nestled in flaky tart shells, and topped with billowy whipped cream and toasted coconut. Perfect for gatherings, parties, or sweet bites at home.
Ingredients
For the Mini Pie Crusts:
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp granulated sugar
- ½ cup unsalted butter cold and cubed
- 4 –5 tbsp ice water
OR use:
- 12 store-bought mini tart shells or phyllo cups
- OR 1 roll refrigerated pie crust dough cut and shaped
For the Coconut Cream Filling:
- 1 13.5 oz can full-fat coconut milk
- 1 cup whole milk or use more coconut milk for extra coconut flavor
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- ¼ tsp salt
- 1½ tsp pure vanilla extract
- 1 cup sweetened shredded coconut toasted or untoasted
For the Whipped Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Optional: 2 tbsp mascarpone or cream cheese for stability
- Garnish:
- ½ cup toasted sweetened coconut flakes
- Optional: white chocolate curls fresh mint, or lime zest
Instructions
- Mix flour, salt, sugar, and cold butter until crumbly. Add ice water until dough forms. Divide into 12 balls, press into muffin tins, and chill 30 minutes.
- Bake at 375°F for 12–15 minutes. Cool completely. Shortcut: Use pre-made tart shells or phyllo cups.
- Whisk coconut milk, whole milk, sugar, salt, and cornstarch in a saucepan. Cook over medium heat, stirring until thick, 5–7 minutes.
- Temper egg yolks with ½ cup hot mix, return to pot, and cook 2–3 minutes more. Stir in vanilla, shredded coconut, and optional butter.
- Fill crusts with warm custard. Cover with plastic wrap touching the surface. Chill at least 2 hours or overnight.
- Beat cold cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone or cream cheese if desired. Don’t overwhip.
- Top with whipped cream, toasted coconut, and optional lime zest or white chocolate curls.