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–+ servings
Side view of Coconut Cream Pie Bite topped with freshly whipped cream and coconut flakes on a white plate
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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 Time10 minutes
Total Time10 minutes
Servings: 12 Mini Pies or 1 9-inch pie
Calories: 169kcal
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 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

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