Mini Coconut Cream Pie Recipe
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Mini Coconut Cream Pie Recipe
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This Mini Coconut Cream Pie Recipe is to die for! Cute little tarts with coconut flavoring and shreds all served in buttery pie crust shells!
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Ingredients
- 2 pre-rolled refrigerated pie crusts 1 box
- 1 small box instant vanilla pudding
- 1 2/3 cup cold milk
- 1 teaspoon coconut extract
- 1 cup heavy whipping cream
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch optional
- sweetened shredded coconut for garnish
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Instructions
- Preheat oven to 400 degrees. Grease mini muffin tins with non stick cooking spray and set aside.
- Unroll prepared pie crusts and using a 2-2 1/2 inch circle, cut out rounds-about 12 per crust. {If you are careful, you can get 13 or 14 per crust.} Gently place the dough circles into the mini muffin tins. Bake 5-8 minutes or until golden. Cool completely.
- For the filling, whip milk, vanilla pudding and coconut extract together for 2 minutes. Set aside to thicken, 5 minutes. Spoon evenly into cooled pie shells.
- Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto filling. Top each pie with shredded coconut and refrigerate until ready to serve.
Nutrition Information
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Calories
133kcal
(7%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
15mg
(5%)
Sodium
94mg
(4%)
Potassium
44mg
(1%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
173IU
(3%)
Vitamin C
1mg
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mini pies
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 94mg | 4% |
| Potassium | 44mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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