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Coconut cream pies are a classic dessert that showcases the tropical allure of coconut in a delightful format. Traditionally, they consist of a flaky pie crust filled with a rich and creamy coconut-flavored custard that is topped with fluffy whipped cream. The contrast between the smooth filling and the crunchy crust creates a delightful sensory experience that has made this dessert a staple in many households.

Mini Coconut Cream Pie Recipe

Indulge in the tropical sweetness of mini coconut cream pies! These bite-sized delights feature a crunchy graham cracker crust, rich coconut filling, and fluffy whipped topping, making them perfect for any occasion. Easy to make and gorgeous on display, these mini treats are ideal for sharing at parties or enjoying at home. Discover the perfect balance of flavors and impress your guests with this delightful dessert! #CoconutCreamPie #MiniDesserts #TropicalTreats #Baking #DessertIdeas
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsweetened shredded coconut

½ cup unsalted butter, melted

2 tablespoons sugar

¼ teaspoon salt

For the coconut cream filling:

1 cup coconut milk

1 cup heavy cream

½ cup granulated sugar

¼ cup cornstarch

½ teaspoon salt

1 teaspoon vanilla extract

1 cup unsweetened shredded coconut, toasted

For the whipped topping:

1 cup heavy cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Toasted coconut flakes, for garnish

Instructions
 

Prepare the crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and salt.

        - Stir in the melted butter until the mixture resembles wet sand.

          - Press the mixture firmly into the bottom and up the sides of a muffin tin, creating mini crusts.

            - Bake for about 8–10 minutes, or until golden brown. Remove from oven and let cool completely.

              Make the coconut cream filling:

                - In a medium saucepan over medium heat, whisk together coconut milk, heavy cream, sugar, cornstarch, and salt.

                  - Cook while continuously stirring until the mixture thickens and comes to a gentle boil, about 5-7 minutes.

                    - Remove from heat and stir in vanilla extract and toasted coconut.

                      - Let the mixture cool for about 10 minutes.

                        Assemble the pies:

                          - Spoon the coconut cream filling evenly into the cooled mini crusts.

                            - Cover and refrigerate for at least 2 hours to set.

                              Prepare the whipped topping:

                                - In a medium mixing bowl, beat heavy cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.

                                  Serve:

                                    - Just before serving, top each mini pie with a dollop of whipped cream and sprinkle with toasted coconut flakes.

                                      Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini pies