Mini Coconut Cream Pie Recipe

Dreamy Mini Coconut Cream Pie Recipe for Sweet Moments

When baking a mini coconut cream pie, pure tropical magic awaits your kitchen adventure.

Sweet memories of island getaways dance through every delicate bite.

Creamy coconut whispers promise of delightful textures that melt softly on your tongue.

Tiny desserts pack enormous flavor into charming bite-sized portions perfect for gatherings.

Delicate pastry shells cradle silky smooth filling that captures pure coconut essence.

Each miniature pie becomes a personal slice of paradise, inviting you to savor its delicate charm.

We bet you can’t stop at just one of these irresistible little treasures.

Why Mini Coconut Cream Pies Are Bite-Sized Bliss

  • Perfect for gatherings, these adorable mini pies offer individual servings that everyone can enjoy without messy cutting.
  • Prepare these treats in under an hour, making them ideal for spontaneous dessert cravings or last-minute entertaining.
  • Easily adapt the recipe by adding extra toppings like chocolate shavings or experimenting with different extract flavors to suit personal preferences.

What Goes Into Each Mini Coconut Pie

Pie Crust Ingredients:
  • Graham Cracker Crumbs: Provides a sweet, crunchy base for the mini pies.
  • Sugar: Adds sweetness to the crust.
  • Butter: Helps bind the crust and creates a rich flavor.
Coconut Cream Filling Ingredients:
  • Milk, Coconut Milk: Creates a creamy, rich base for the filling.
  • Sugar: Sweetens the filling.
  • Cornstarch: Helps thicken the filling.
  • Egg Yolks: Adds richness and helps set the filling.
  • Vanilla Extract, Coconut Extract: Enhances the flavor profile.
  • Shredded Coconut: Adds texture and intense coconut flavor.
Whipped Cream Topping Ingredients:
  • Heavy Cream: Creates a light, fluffy topping.
  • Powdered Sugar: Sweetens the whipped cream.
  • Vanilla Extract: Adds subtle flavor to the topping.
  • Toasted Shredded Coconut: Provides a crunchy, caramelized garnish.

How to Make Mini Coconut Pies

Step 1: Craft a Crispy Crust

Grab graham cracker crumbs, sugar, and melted butter. Mix these ingredients thoroughly until they form a consistent texture. Press the mixture into a mini muffin tin, creating a compact base for each tiny pie. Slide the tin into a preheated oven at 350°F and bake for 5-7 minutes until the crusts turn a beautiful golden brown. Remove and let them cool completely.

Step 2: Cook Creamy Coconut Filling

Combine in a saucepan:
  • Milk
  • Coconut milk
  • Sugar
  • Cornstarch
Whisk these ingredients over medium heat. In a separate bowl, smooth out egg yolks. When the milk mixture starts steaming, carefully add a ladle of hot liquid to the egg yolks while whisking constantly. Pour the tempered egg mixture back into the saucepan. Stir continuously until the filling thickens and bubbles, which takes about 3-4 minutes. Remove from heat and stir in:
  • Vanilla extract
  • Coconut extract
  • Shredded coconut

Allow the filling to cool slightly.

Step 3: Fill the Mini Crusts

Carefully spoon the coconut cream filling into each cooled crust. Use the back of a spoon to create smooth, even tops. Cover the mini pies and refrigerate for at least one hour to set firmly.

Step 4: Whip up Dreamy Topping

In a mixing bowl, combine:
  • Heavy cream
  • Powdered sugar
  • Vanilla extract

Whip these ingredients until stiff peaks form, creating a light and fluffy cream topping.

Step 5: Garnish and Delight

Top each mini pie with a generous dollop of whipped cream. Sprinkle toasted shredded coconut over the cream for extra texture and flavor. Serve chilled and watch everyone smile with delight!

Tips for Flaky Crusts and Silky Fillings

  • Customize Crust Texture: Use different types of graham crackers or mix in crushed nuts for added crunch and unique flavor profile.
  • Prevent Lumpy Filling: Whisk egg yolks continuously and strain the mixture through a fine-mesh sieve to ensure ultra-smooth coconut cream filling.
  • Boost Coconut Intensity: Add coconut extract or replace some milk with additional coconut milk for deeper tropical taste and aroma.
  • Control Sweetness Levels: Adjust sugar quantity in crust and filling to suit personal preference or dietary requirements.
  • Master Whipped Cream Technique: Chill mixing bowl and whisk beforehand to achieve perfect, stable whipped cream peaks quickly.

Best Ways to Store and Serve These Minis

  • Store mini coconut cream pies in an airtight container in the refrigerator for up to 3 days. Cover loosely with plastic wrap to prevent condensation from forming on the whipped cream topping.
  • Place individual pies in a freezer-safe container, separating layers with parchment paper. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.
  • These mini pies are best enjoyed cold. Avoid microwaving, as this can make the crust soggy and separate the cream filling. Let chilled pies sit at room temperature for 5-10 minutes before serving to soften slightly.
  • For the best texture and flavor, consume within 2 days of preparation. The whipped cream topping may start to lose its fluffy consistency after this time.

What Pairs Perfectly With Coconut Cream

  • Mix a classic piña colada with light rum, pineapple juice, and coconut cream to echo the dessert's tropical notes and enhance the coconut flavor profile.
  • Select a crisp, cold-brew coffee or a light espresso to cut through the richness of the mini pies, providing a refreshing palate cleanser between bites.
  • Serve alongside fresh passion fruit or mango slices to add a zesty, tangy complement that brightens the creamy coconut filling and creates a delightful flavor contrast.
  • Pour a chilled moscato or prosecco with subtle sweet undertones to harmonize with the dessert's creamy texture and complement its delicate coconut essence.

Unique Twists on Mini Coconut Pie

Gluten-Free Coconut Cream Pie Bites: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version that maintains the same delicious texture and flavor.

Vegan Coconut Cream Mini Pies: Swap dairy milk with coconut milk, use cornstarch instead of egg yolks, and replace heavy cream with coconut whipped cream made from chilled coconut cream for a plant-based alternative.

Low-Sugar Coconut Cream Cups: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the creamy coconut taste. Use sugar-free whipped topping for a diabetic-friendly dessert option.

Tropical Rum Coconut Mini Pies: Add a splash of dark rum to the coconut cream filling for an adult version. Garnish with caramelized pineapple chunks or toasted macadamia nuts to enhance the tropical flavor profile.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Coconut Cream Pie Recipe

Mini Coconut Cream Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 16 reviews

  • Total Time: 30 minutes
  • Yield: 8 1x
Print Recipe

Description

Delightful mini coconut cream pie brings tropical sweetness to classic dessert lovers. Creamy coconut filling nestled in buttery crust promises pure indulgence with each delectable bite.

Ingredients

Scale

Crust Ingredients:

  • 1 ½ cups (360 milliliters) graham cracker crumbs
  • 6 tablespoons (84 grams) unsalted butter, melted
  • ¼ cup (50 grams) granulated sugar

Filling Ingredients:

  • 1 cup (240 milliliters) whole milk
  • 1 cup (240 milliliters) coconut milk
  • ½ cup (100 grams) granulated sugar
  • 4 large egg yolks
  • ¼ cup (30 grams) cornstarch
  • ½ cup (40 grams) shredded sweetened coconut
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional, for extra coconut flavor)

Topping Ingredients:

  • 1 cup (240 milliliters) heavy whipping cream
  • 2 tablespoons (15 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ cup (20 grams) toasted shredded coconut, for garnish

Instructions

  1. Craft a crisp graham cracker foundation by pulverizing crackers with sugar and melted butter, then meticulously press the mixture into mini muffin tin cavities, creating uniform shells that will bake to a delicate golden hue.
  2. Construct a velvety coconut cream filling by whisking milk, coconut milk, sugar, and cornstarch in a saucepan, carefully tempering egg yolks with the heated liquid to prevent curdling, stirring continuously until the mixture transforms into a thick, luxurious custard.
  3. Incorporate vanilla and coconut extracts into the warm custard, folding in shredded coconut for added texture, then allow the filling to cool slightly to maintain its silky consistency.
  4. Delicately spoon the coconut cream into the pre-baked graham cracker shells, smoothing the surface with precision and refrigerating the mini pies to set the filling completely.
  5. Whip heavy cream with powdered sugar and vanilla until it forms elegant, stable peaks that will crown each miniature dessert.
  6. Embellish the chilled mini pies with a generous swirl of whipped cream and a sprinkle of toasted coconut, creating an irresistible visual and textural finale to these petite tropical treasures.

Notes

  • Ensure graham crackers are finely crushed for a smooth, uniform crust that holds together perfectly in mini muffin tins.
  • Temper egg yolks carefully by slowly adding hot milk to prevent scrambling, creating a silky-smooth coconut cream filling.
  • Toast shredded coconut beforehand to enhance its nutty flavor and add a delightful crunch to the garnish.
  • Experiment with alternative crusts like almond meal or gluten-free graham crackers for dietary restrictions, maintaining the same delicious texture and taste.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts, Snacks
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 8
  • Calories: 394
  • Sugar: 25 g
  • Sodium: 205 mg
  • Fat: 26 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 37 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 108 mg

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Dave Mitchell

Dave Mitchell

Founder & Chief Recipe Developer

Expertise

  • Grilling Techniques and Innovations​
  • Recipe Development and Testing
  • Culinary Education and Workshops​
  • Food Photography and Styling

Education

Asheville-Buncombe Technical Community College
Associate of Applied Science in Culinary Arts
Focus: Comprehensive training in culinary techniques, kitchen management, and menu planning, with a special emphasis on grilling and outdoor cooking. ​

Dave Mitchell is the heart behind Daves Grill, a cook, writer, and lover of all things grilled. He studied Culinary Arts at Asheville-Buncombe Technical Community College and spent years cooking, testing, and sharing recipes that actually work.

Dave started Daves Grill to keep things simple: one great recipe at a time. His food is bold, easy to follow, and made for real people with regular kitchens. From juicy steaks to quick sides, Dave’s recipes bring the heat without the hassle.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star