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.
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
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
2 cups whipping cream
1/3 cup sugar
1 teaspoon vanilla extract
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.
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.
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.
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.