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Coconut Cream Pie Bites

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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.

Side view of Coconut Cream Pie Bite topped with freshly whipped cream and coconut flakes on a white plate

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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 if you can believe that. It’s so creamy, soft, and delicious. The coconut flavor and texture are perfect. Just enough, without overwhelming the pie.

Top view of Coconut Cream Pie Bites on a white wood background

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; pour it into the pie plate instead.

Side view of Coconut Cream Pie Bite on a white plate with more in the background

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Side view of Coconut Cream Pie Bite topped with freshly whipped cream and coconut flakes on a white plate

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.
5 from 3 votes
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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 Mini Pies or 1 9-inch pie
Author: Stephanie Wilson

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 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.

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

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.

Nutrition

Calories: 169kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 199mg | Potassium: 56mg | Fiber: 1g | Sugar: 19g | Vitamin A: 199IU | Calcium: 27mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Dessert
Cuisine: American
Keyword: mini coconut cream pies, coconut cream pie, mini coconut pie
Coconut Cream Pie Bites, Perfect in Every Way | 31Daily.com

One Comment

  1. 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.

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