Mango Coconut Mini Cream Pies Recipe

Name: Mango Coconut Mini Cream Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup graham cracker crumbs; 1/4 cup Land O Lakes Butter, melted; 3 tablespoons sugar; 1/2 teaspoon ground ginger; 3 Land O Lakes Eggs (yolks only), lightly beaten; 1/2 cup sugar; 3 tablespoons cornstarch; 2 cups whole milk; 1 cup coconut milk; 1/4 cup Land O Lakes Butter; 1 teaspoon vanilla; 3/4 teaspoon coconut extract; 2 cups finely chopped fresh mango; Raspberries, if desired; Land O Lakes Heavy Whipping Cream, whipped, if desired

Servings: persons

1 cup graham cracker crumbs
1/4 cup Land O Lakes Butter, melted
3 tablespoons sugar
1/2 teaspoon ground ginger
3 Land O Lakes Eggs (yolks only), lightly beaten
1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
1 cup coconut milk
1/4 cup Land O Lakes Butter
1 teaspoon vanilla
3/4 teaspoon coconut extract
2 cups finely chopped fresh mango
Raspberries, if desired
Land O Lakes Heavy Whipping Cream, whipped, if desired

1
Heat oven to 350F.
2
Combine all crust ingredients in bowl.
3
Press 3 tablespoons into bottom of 8 (8-ounce) wide-mouth canning jars or (10-ounce) custard cups.
4
Bake 9-11 minutes or until crust is golden brown.
5
Cool completely.
6
Place egg yolks into bowl; set aside.
7
Combine 1/2 cup sugar and cornstarch in 3-quart saucepan.
8
Stir in milk and coconut milk until smooth.
9
Cook over medium-high heat 8-10 minutes or until thickened and bubbles begin to form.
10
Remove from heat.
11
Stir about 1 cup filling into yolks.
12
Stirring constantly, stir yolk mixture into milk mixture in saucepan.
13
Cook over medium heat, stirring constantly, until mixture reaches 160F.
14
Continue cooking, stirring constantly, 2-3 minutes or until mixture is smooth and thickened.
15
Remove from heat; stir in 1/4 cup butter, vanilla and coconut extract until well mixed.
16
Cool 10 minutes.
17
Top each crust with 1/4 cup mango, spreading evenly along bottom of jar.
18
Place about 1/2 cup filling into each jar.
19
Refrigerate 1-2 hours or until chilled.
20
Just before serving, top each with raspberries and whipped cream, if desired.

780

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 1/4 cup Land O Lakes Butter, melted, 3 tablespoons sugar, 1/2 teaspoon ground ginger, and more.

Yes, Mango Coconut Mini 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.

Mango Coconut Mini Cream Pies

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