Easy Mini Coconut Cream Pies

by Lynn Lilly, May 25 2017

Summer is full of opportunities to entertain and there is no reason to stress over hosting! Think simple but delicious! These mini coconut cream pies are my absolute favorite and I can't wait to serve them at all my upcoming Summer festivities! 

Ingredients: 

  • 2 Packages of Pre-made Pie Dough
  • Circle Punch (I used the bottom of a frosting can)
  • Non-stick Cupcake or Muffin Tin
  • Instant Vanilla Pudding
  • 2 tsp Coconut Extract
  • 1 Cup Cold Milk
  • Whisk
  • Ready Whip
  • 1/2 cup Sweetened Coconut Shreds

*Makes 24 mini pies

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Roll out pie dough on a floured surface. Punch out circles. The bottom of a frosting can was a perfect size and worked really well. 
  3. Put dough circles into the non-stick cupcake tin forming mini bowls. 
  4. Bake for 8-10 minutes or until pie crusts is slightly browned.                                  
  5. Let pie crusts cool for 10-15 minutes. 
  6. Make instant pudding according to the box recipe and let sit for 5 minutes.
  7. Using a whisk, whisk together instant pudding, coconut extract, and milk until you have a pudding consistency. 
  8. Place coconut shreds in a skillet and toast on medium for 2-3 minutes. Watch carefully because they burn quickly (I burned my first batch). They should be slightly browned and crispy. 
  9. Remove pie crusts from cupcake tin. 
  10. Put a small spoonful of pudding mix into each crust.                                          
  11. Top with Ready Whip and a sprinkle of toasted coconut. Serve immediately. 
  12. If you are not serving immediately put shell with pudding in the refrigerator and add Ready Whip and toasted coconut right before serving. 

Mini Coconut Cream Pies

Enjoy! Happy Summering! 

xoxo- LL 

Mini Coconut Cream Pies Recipe



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