Easy Mini Coconut Cream Pies – a delicious recipe with Pre-rolled, Milk, Vanilla Pudding, Coconut, Cream, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees F. Grease 24 mini muffin tins with non stick cooking spray and set aside.
2
Unroll prepared pie crusts and using a 2-2 1/2 inch circle cutter, cut out rounds - you should get 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.
3
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.
4
Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto the top of the filling. Top each pie with shredded coconut and refrigerate until ready to serve.
5
*If you are making these pies in advance, then I would recommend adding the cornstarch to act as a stabilizer. If not, then you can omit it completely.*
354
kcal
Calories
22
g
Fat
21
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 boxes Pre-rolled Refrigerated Pie Crusts (1 Box Comes With 2 Crusts), 1-2/3 cup Cold Milk, 1 box Instant Vanilla Pudding (3 Ounce Box), 1 teaspoon Coconut Extract, and more.
Yes, Easy Mini Coconut Cream Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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