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.