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
- 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.
- 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.
- 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.
- 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.
- Whip heavy cream with powdered sugar and vanilla until it forms elegant, stable peaks that will crown each miniature dessert.
- 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