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Mini Coconut Cream Pies

Course Dessert
Servings 24 mini pies
Author Lauren Brennan

Ingredients

  • 2 pre-rolled refrigerated pie crusts {1 box}
  • 1 small box instant vanilla pudding
  • 1 2/3 cup cold milk
  • 1 teaspoon coconut extract
  • 1 cup heavy whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch {optional}
  • sweetened shredded coconut for garnish

Instructions

  1. Preheat oven to 400 degrees. Grease mini muffin tins with non stick cooking spray and set aside.
  2. Unroll prepared pie crusts and using a 2-2 1/2 inch circle, cut out rounds-about 12 per crust. {If you are careful, you can get 13 or 14 per crust.} Gently place the dough circles into the mini muffin tins. Bake 5-8 minutes or until golden. Cool completely.
  3. For the filling, whip milk, vanilla pudding and coconut extract together for 2 minutes. Set aside to thicken, 5 minutes. Spoon evenly into cooled pie shells.
  4. Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto filling. Top each pie with shredded coconut and refrigerate until ready to serve.