How to Make Delicious 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!

Mini Coconut Cream Pies with a double dosing of shredded coconut.. because you can never have too much coconut. Mini Key Lime and Coconut Pies. click here to see more like this. 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 cook that.

Ingredients of Mini Coconut Cream Pies

1. Prepare 3 of egg yolks, beaten.
2. It's of Whites from 3 eggs from above.
3. It's 3/4 cups of granulated sugar.
4. You need 1/3 cup of flour.
5. You need 1/4 teaspoon of salt.
6. You need 2 tablespoons of butter.
7. It's 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. Prepare 1/4 teaspoon of cream of tartar.
11. You need 1/4 cup of sugar.
12. Prepare 1 package of mini pie tarts found in frozen section with pie crust.
13. You need 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. This Homemade Coconut Cream Pie is the best I've tried and I consider myself a pie connoisseur. Rich, velvety coconut custard in a deep dish flaky pie crust and topped with a huge Mini Coconut Cream Pies - Country Cleaver.

Mini Coconut Cream Pies instructions

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..

Classic coconut cream pie made in miniature pre-baked phyllo cups. This was the first Keto recipe I've ever made, and it actually got a good review from those who ate it! 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). Optional toppings: toasted coconut, sliced bananas.

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