MINI COCONUT CREAM PIES: A DESSERT EVERYONE WILL ADORE

We love my Mini Chocolate Cream Pies so much that for a while I’ve wanted to create a new similar recipe in one of my hubby’s favorite pie flavors: coconut cream!

These mini coconut cream pies turned out SO good, and I’m thrilled to share them with you today.

MINI COCONUT CREAM PIES

INGREDIENTS

- Flour  - Salt  - Crisco  - Cold Water  - Coconut milk  - Half-and-half - Sugar

- Egg yolk  - Cornstrach  - Salt  - Vanilla extract - Cool whip  - Shredded coconut 

INSTRUCTION PART 1

Sift the flour and salt together into a large mixing bowl. Cut in the shortening thoroughly with a fork or pastry cutter. Stir in the water, starting with 4 tablespoons and adding up to a tablespoon more if the dough seems too dry.

INSTRUCTION PART 2

Press the dough circles into the cups of a 12-cup muffin tin so that the dough goes all the way up the side of the cup.

INSTRUCTION PART 3

Bake in the preheated oven for 6-8 minutes, or until the dough is firm and lightly golden. Cool in the pan on a wire rack for at least 5 minutes before removing from the pan to cool on the wire rack completely.

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