When it comes to pie, Coconut Cream is a perennial favorite. This new twist delivers everything you love about coconut cream pie, in bite-size portions.
I’m an apple, blueberry, peach pie kind of girl. But there is something simply divine about coconut cream pie. It’s a new found love, if you can believe that. It’s so creamy, soft, and delicious. The coconut flavor and texture is perfect. Just enough, without overwhelming the pie.
Traditional coconut cream pies are made with pastry crusts. These Coconut Cream Pie Bites are made with a graham crust, similar to a cheesecake base. Which delivers a decidedly yummy crunch.
The assembly of these pie bites couldn’t be easier. Simply line a 12-cup muffin tin with paper liners. Then drop the 3-ingredient graham crust into the bottom of each. Tap it down with a 1/4 cup measure. Cook the pastry cream in a saucepan, then portion evenly into each muffin cup, and chill. When ready to serve, whip some cream and top with toasted coconut.
Perfect for brunch, showers, teas, or… just because you love them.
Want to make a pie? The crust and coconut pastry cream can easily convert to a 9-inch pie. Everything remains the same, simply pour it into the pie plate instead.
Coconut Cream Pie Bites
When it comes to pie, Coconut Cream is a perennial favorite. This new twist delivers everything you love about coconut cream pie, in bite-size portions.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 Mini Pies or 1 9-inch pie
Ingredients
For crust:
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
For filling:
2/3 cup sugar
2 large eggs
1 large egg yolk
1/4 cup cornstarch
1/2 teaspoon salt
1-1/2 cups milk (whole milk is best for texture)
1-1/2 cups sweetened flaked coconut
1 tablespoon butter
1-1/2 teaspoon vanilla extract
For topping:
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
Instructions
For crust:
Preheat oven to 350 degrees. Combine graham crumbs, 2 tablespoons sugar and butter; press onto bottoms of 12 paper-lined muffin cups. Bake in preheated oven for 5 minutes to set.
For filling:
Whisk sugar, eggs, and egg yolk in a size medium bowl. Set aside.
Bring milk, coconut, and cornstarch to simmer in medium saucepan over medium heat. Cook, stirring constantly until the mixture thickens and boils. Boil and stir 1 minute. Gradually add hot milk mixture to the egg mixture, whisking constantly. Return the custard to the same saucepan; cook until it boils, stirring constantly, about 4 minutes. Remove from heat. Mix in butter and vanilla.
Portion custard evenly into paper-lined lined muffin cups. Chill until cold, at least 2 hours and up to 1 day.
When ready to serve, top each Coconut Cream Pie Bite with freshly whipped cream and toasted coconut flakes.
For topping:
Toast coconut in a heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.
Beat whipping cream on high speed (with an electric mixer or whisk attachment in a stand mixer) until foamy; gradually add 1/3 cup sugar and 1 teaspoon vanilla, beating until soft peaks form. Spread or pipe whipped cream on each mini pie.
Notes
Want to make a pie? The crust and coconut pastry cream easily converts to a 9-inch pie. Everything remains the same, simply pour it into the pie plate instead.
