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Mini Coconut Cream Pie

Creamy coconut filling topped with whipped cream and toasted coconut
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Prep Time 10 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 egg only use 2/3 of the egg
  • 1/2 cup half-n-half
  • 1/2 cup coconut milk
  • 2 Tbsp cornstarch
  • 1/4 cup white sugar
  • pinch salt
  • 1/4 cup shredded sweetened coconut
  • 1/2 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla

Instructions
 

  • Scoop out the coconut cream and milk from the can of coconut milk into a microwave safe bowl. Microwave for 40 seconds so that the cream is melted. Stir until all combined. Pour 1/2 cup into a measuring cup. Add1/2 cup of half-n-half to the same measuring cup. Pour milk mixture into a small pan.
  • Crack 1 egg and whisk with a fork to scramble the yolk. Pour 2/3 of the egg into the pan. Add sugar, cornstarch, and salt to the pan. Whisk until all combined.
  • Place pan over medium-low heat and whisk frequently until the mixture gets hot and starts to thicken. This will take about 8-10 minutes, but you want to go slow to make sure the custard stays nice and smooth. Once it starts to thicken into a custard consistency remove from heat and add in vanilla and shredded coconut. Stir to combine.
  • Pour custard into the pre-baked and cooled pie crust. I used my home made Pie Crust Recipe linked below recipe.
  • Cover the pie/custard with plastic wrap and refrigerate for at least 4 hours. At this time I also put the bowl of my stand mixer in the refrigerator to get chilled for making the whipped cream. Right before serving make the whipped cream by combining heavy cream, powdered sugar and vanilla in the chilled mixing bowl. Use the whisk attachment and beat cream until stiff peaks form. Remove plastic wrap from pie and top with whipped cream. You will also want to toast a little coconut for topping the pie. So heat a small skillet over medium heat. Add 2 Tbsp of shredded coconut and toast until golden in color. Allow to cool for a few minutes before topping pie.
  • Slice pie into 3-4 pieces depending on how big a slice you want. Store left over pie in the refrigerator for up to a few days.
Keyword coconut cream pie