Mini Coconut Cream Pies
Mini Coconut Cream Pies

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, mini coconut cream pies. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Mini Coconut Cream Pies is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Mini Coconut Cream Pies is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have mini coconut cream pies using 13 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Mini Coconut Cream Pies:
  1. Prepare 3 egg yolks, beaten
  2. Prepare Whites from 3 eggs from above
  3. Make ready 3/4 cups granulated sugar
  4. Make ready 1/3 cup flour
  5. Take 1/4 teaspoon salt
  6. Take 2 tablespoons butter
  7. Get 2 cups milk. Coconut milk is fantastic in this
  8. Prepare 1 and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish
  9. Take 2 teaspoons vanilla extract
  10. Get 1/4 teaspoon cream of tartar
  11. Take 1/4 cup sugar
  12. Prepare 1 package mini pie tarts found in frozen section with pie crust
  13. Prepare Or use 1 9 inch pie crust baked until brown

Individual coconut cream pies made the old fashioned way-with real coconut milk are topped with Non-dairy Reddi-wip® Coconut. 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. Optional toppings: toasted coconut, sliced bananas.

Instructions to make Mini Coconut Cream Pies:
  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.

Notes: Pastry cream can be made ahead and kept, refrigerated, for two days; unbaked, formed pastry shells keep, frozen, a few weeks. The baked shells can be filled with the pastry cream several hours ahead, then topped with whipped cream and garnishes just before serving. Cream pies do not usually do well in the freezer so I don't recommend freezing this pie. We absolutely LOVED this chocolate coconut cream pie! While it was a little time consuming, it was definitely worth it.

So that is going to wrap it up for this special food mini coconut cream pies recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!