Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mini coconut cream pies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Mini Coconut Cream Pies is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Mini Coconut Cream Pies is something which I have loved my whole life.
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!
To begin with this particular recipe, we have to first prepare a few components. You can have mini coconut cream pies using 13 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Mini Coconut Cream Pies:
- Take 3 egg yolks, beaten
- Make ready Whites from 3 eggs from above
- Prepare 3/4 cups granulated sugar
- Take 1/3 cup flour
- Get 1/4 teaspoon salt
- Take 2 tablespoons butter
- Take 2 cups milk. Coconut milk is fantastic in this
- Prepare 1 and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish
- Take 2 teaspoons vanilla extract
- Take 1/4 teaspoon cream of tartar
- Prepare 1/4 cup sugar
- Take 1 package mini pie tarts found in frozen section with pie crust
- Get 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. When you cross banana cream pie and coconut cream pie you get a luscious, velvety custard-like filling that blows boxed pudding away, made with coconut milk and mixed with sweetened coconut flakes all cradled in a mini sugar cookie crust. These little coconut pies are sturdy enough to travel in a lunch box or picnic basket.
Steps to make Mini Coconut Cream Pies:
- Bake pie shells according to directions. Let cool.
- Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature.
- Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible.
- Add the milk and stir to combine well.
- Heat in heavy saucepan over medium heat stirring constantly.
- Continue to cook until thick. Remove from heat.
- Add butter and vanilla mixing well until all butter is melted and combined.
- Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor.
- Pour into prepared shells.
- Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form.
- Spoon or pipe meringue onto pies.
- Brown under broiler until slightly browned. This doesnt take long so keep watch on them.
- Sprinkle with additional toasted coconut.
Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. 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. At Tom Douglas's three Seattle restaurants–Dahlia Lounge, Etta's Seafood, and Palace Kitchen–the triple coconut cream pie is a perennial bestseller. We love the miniature version (and have made them even smaller here, since they're so rich).
So that is going to wrap it up with this exceptional food mini coconut cream pies recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
