Coconut Cream Pie Bites
This post may contain affiliate links. Please read our disclosure policy.
When it comes to pie, Coconut Cream Pie is a perennial favorite. This new twist delivers everything you love about coconut cream pie, in bite-sized portions.
I’m an apple, blueberry, peach pie kind of girl. But there is something simply divine about coconut cream pie. It’s a newfound love! It’s so creamy, soft, and delicious. The coconut flavor and texture are 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 or with a tart tamper. 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; pour it into the pie plate instead.
More Recipes You May Also Love
If you try this recipe, I’d love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
Coconut Cream Pie Bites
Equipment
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
Crust:
- Preheat the oven to 350℉. Combine graham crumbs, 2 tablespoons sugar, and melted butter; press into the bottom of 12 paper-lined muffin cups. Bake in preheated oven for 5 minutes to set.
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.
Whipped 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Your recipe is wrong. It says add 2 tablespoons of butter to the gram mixture. It should be 3 tablespoons like listed in the ingredients.
Thank you for catching that, I’ve updated the instructions.
Filling tastes great so I assume the finished product will be delicious. HOWEVER 10 minutes to make? Impossible. The crusts bake for 5 minutes, the filling boils for 4 minutes, plus all the other steps. It’s not hard at all, but it’s also not 10 minutes.