Easiest Way to Cook Perfect Mini Coconut Cream Pies

Mini Coconut Cream Pies. Individual coconut cream pies made the old fashioned way-with real coconut milk are topped with Non-dairy Reddi-wip® Coconut. There is no better way to start the week than with a big, giant SURPRISE! Especially when it's a surprise for someone as positively lovely as Christina - our lovely friend Dessert for Two!

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. You can have Mini Coconut Cream Pies using 13 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mini Coconut Cream Pies

1. You need 3 of egg yolks, beaten.
2. Prepare of Whites from 3 eggs from above.
3. You need 3/4 cups of granulated sugar.
4. It's 1/3 cup of flour.
5. Prepare 1/4 teaspoon of salt.
6. Prepare 2 tablespoons of butter.
7. You need 2 cups of milk. Coconut milk is fantastic in this.
8. It's 1 of and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish.
9. You need 2 teaspoons of vanilla extract.
10. You need 1/4 teaspoon of cream of tartar.
11. It's 1/4 cup of sugar.
12. Prepare 1 package of mini pie tarts found in frozen section with pie crust.
13. It's of Or use 1 9 inch pie crust baked until brown.

But coconut cream pie isn't *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought. Classic coconut cream pie made in miniature pre-baked phyllo cups. A quick and simple mini coconut cream pie recipe that is perfect for parties.

Mini Coconut Cream Pies step by step

1. Bake pie shells according to directions. Let cool..
2. Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature..
3. Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible..
4. Add the milk and stir to combine well..
5. Heat in heavy saucepan over medium heat stirring constantly..
6. Continue to cook until thick. Remove from heat..
7. Add butter and vanilla mixing well until all butter is melted and combined..
8. Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor..
9. Pour into prepared shells..
10. Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form..
11. Spoon or pipe meringue onto pies..
12. Brown under broiler until slightly browned. This doesnt take long so keep watch on them..
13. Sprinkle with additional toasted coconut..

Mini Coconut Cream Pies - I enjoy desserts! I took a class for cake decorating and it was exciting to make, decorate, and eat the cake. This was the first Keto recipe I've ever made, and it actually got a good review from those who ate it! These rich and creamy mini vegan coconut cream pies are a breeze to whip up, and are a perfect treat to prepare for loved ones, enjoy as a new Easter tradition, or make as a regular sweet (yes, you can freeze them!) to enjoy right through spring and summer. There's something about individual desserts that makes them all the more appealing.