Adorable, mini coconut cream pies! You get all the coconut cream pie goodness, in a tiny package!
Mini Coconut Cream Pies
I love coconut cream pie! I had a craving for coconut cream pie, and needed some in my life! I was going to bake a whole pie, but decided not to. Why…? Because, I would have felt obligated to eat the whole thing. My husband doesn’t like coconut, so he wouldn’t have been any help. So… I thought about making smaller pies. Actually, “mini” pies!
I ate two, and thought to myself, “I should have made a bigger pie!” Oh well, you eat and you learn.
How do I… mini cream pie?
To make these little cutie: Grab 4 (4oz.) individual, sized ramekins. Place 2 vanilla wafers in each one, set aside. You will need to make a custard filling: With milk, sugar, salt, cornstarch, and egg yolk. Remove from heat and add in the vanilla, coconut extract(optional), butter and coconut flakes. Pour over the vanilla wafers, in ramekin dishes.Then make a meringue: Whip together the egg white and cream of tarter, to soft peaks. Add in the sugar, and whip until firm peaks form. Gently spread the meringue over the tops of custard cream. Sprinkle on some coconut, and bake for 7 -10 minutes.
Note: I made mine in cupcake tins with liners, for these pictures.
Mini Coconut Cream Pies – Makes 4
- 8 vanilla wafers
- 1 cup of milk
- 1/2 cup sugar
- 2 Tablespoons corn starch
- pinch of salt
- 1 egg yolk (save egg white)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract *optional
- 1 Tablespoon butter
- 1/3 cup of flaked coconut, roughly chopped.
- 1/4 cup flaked coconut (for topping)
- 1 egg white
- 1 Tablespoon sugar
- pinch of cream of tarter
Step One: Place 2 vanilla wafers, in the bottom of 4 (4oz.) ramekins. Set aside. Pour the milk, sugar, corn starch, and salt, into a medium saucepan. Cook of a very low – medium heat, for 5 minutes. Stir constantly, until thickened. Once mixture has thickened, remove from heat. Add a little bit of the hot mixture, to the egg yolk. Whisk together. (This will temper the egg, and prevent scrambling the egg yolk.) Scrape the tempered egg yolk, back into the pan. Turn the heat down to low, and cook for 2 minutes. Stirring constantly. Turn off the heat and add in the vanilla, coconut extract, butter and coconut. Mix well. Evenly pour the mixture over the vanilla wafers, in the ramekin dishes. Place filled ramekins, to the side.
Step Two: Preheat the oven to 350 F degrees. Make the meringue: Whip the egg white and cream of tarter together, until soft peaks form. Add in the sugar and whip until stiff peaks form. Gently, spoon over the coconut cream. Spread to the edges of ramekins, to form a seal. Divide a 1/4 cup of flaked coconut, and sprinkle over the tops of meringue. Bake in preheated oven, for 7 -10 minutes. Or until the meringue is a nice golden color. Cool from the oven for 30 minutes. Refrigerate for at least 1 1/2 hours, before serving. Store left overs in fridge.
Note: To make them in cupcake tins – Line a cupcake tin, with 4 – 5 baking cups. Place one vanilla wafer, at the bottom of each lined tin. Follow the directions and evenly fill the prepared cupcake tins, with custard filling. Continue with step two. For easy removal of baking cups: Allow them to set in fridge for the recommended time. Then place in the freezer, for about 1 hour. Carefully remove the baking cups.
Note: You can top with whipped cream and skip the meringue step!