Mini Coconut Cream Pies

These mini coconut cream pies are a super easy mini version of coconut cream pie.

Course Dessert
Cuisine American
Keyword coconut cream pies, mini
Prep Time 15 minutes
Cook Time 8 minutes
Servings 24 mini pies
Author Lauren Brennan


  • 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


  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.