Recipe of Appetizing Mini Coconut Cream Pies

Mini Coconut Cream Pies Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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!

Here is the best “Mini Coconut Cream Pies” recipe we have found until now. This is gonna really delicious.

Ingredients of Mini Coconut Cream Pies

1. You need 3 of egg yolks, beaten.
2. Make ready of Whites from 3 eggs from above.
3. Prepare 3/4 cups of granulated sugar.
4. It’s 1/3 cup of flour.
5. It’s 1/4 teaspoon of salt.
6. Take 2 tablespoons of butter.
7. Make ready 2 cups of milk. Coconut milk is fantastic in this.
8. You need 1 of and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish.
9. Make ready 2 teaspoons of vanilla extract.
10. Make ready 1/4 teaspoon of cream of tartar.
11. You need 1/4 cup of sugar.
12. You need 1 package of mini pie tarts found in frozen section with pie crust.
13. It’s of Or use 1 9 inch pie crust baked until brown.

If you appreciate thick creamy pies, flaky pie crust, and all that fresh (not store-bought.A quick and simple mini coconut cream pie recipe that is perfect for parties.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 mountain of fresh whipped.

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..

Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts.This coconut cream pie recipe features a creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut.But coconut cream pie isn't just for coconut lovers.

When you cross banana cream pie and coconut cream pie you get a luscious, velvety custard-like filling that blows boxed pudding away, made with coconut milk and mixed with sweetened coconut flakes all cradled in a mini sugar cookie crust.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).These rich and creamy mini vegan coconut cream pies are a breeze to whip up, and are a perfect treat to prepare for loved ones, enjoy as a new Easter tradition, or make as a regular sweet (yes, you can freeze them!) to enjoy right through spring and summer.These little coconut pies are sturdy enough to travel in a lunch box or picnic basket.