Mini Coconut Cream Pies

mini coconut cream pies

You don’t have to share these mini coconut cream pies.

Mini Coconut Cream Pies
Makes 1 dozen
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  1. 3/4 cup sugar
  2. 1/3 cup all-purpose flour
  3. 1/4 teaspoon salt
  4. 2 large eggs
  5. 2 egg yolks
  6. 2 1/2 cups milk
  7. 1 cup sweetened flaked coconut
  8. 1 tablespoon butter
  9. 1 teaspoon vanilla extract
  10. 2 (4-ounce) packages miniature graham cracker pie crusts
  11. 1 (12-ounce) container frozen whipped topping, thawed
  12. Garnish: toasted sweetened flaked coconut
  1. In a medium bowl, whisk together sugar, flour, and salt. Whisk in eggs and yolks until well combined.
  2. In a medium saucepan, heat milk and coconut over medium heat just until bubbles form around edges of pan (do not boil). Slowly whisk one-third of hot milk mixture into egg mixture. Whisk egg mixture into remaining hot milk mixture in pan. Cook, stirring constantly, over medium-low heat until mixture is very thick. Stir in butter and vanilla until melted. Spoon mixture into pie crusts.
  3. Cover and refrigerate for at least 4 hours. Top pies with whipped topping just before serving; garnish with toasted coconut, if desired.
  1. To toast coconut, spread it onto a small rimmed baking sheet, and bake at 350° for 10 minutes or until lightly browned and fragrant.
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