1 pkg (14 oz each) refrigerated pie crust
1 cup unsweetened coconut flakes, divided
1 can (13.5 oz each) coconut milk
1/4 cup granulated sugar
2 tablespoons firmly packed light brown sugar
3 tablespoons cornstarch
1/8 teaspoon salt
4 egg yolks (from large eggs)
1 teaspoon vanilla extract
Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk
Mini Coconut Cream Pies
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||3 g||16%|
|Vitamin A||12 iu||0|
Preheat oven to 450°F. Roll each pie crust out to 1/8-inch thickness. Using a 3-inch circle, cut out as many rounds as possible, about 15. Transfer circles of dough to a muffin tin making sure they are flush against the pan. Prick the bottom and sides of each crust with a fork. Bake for 8-10 minutes. Let cool before filling.
While the pie crusts are baking, toast all the coconut in a skillet over medium heat for about 5 minutes; set aside.
Add milk to a small stainless-steel saucepan and bring just to a boil over medium heat.
While the milk comes to a boil, combine both sugars, cornstarch and salt in a medium bowl. Combine mixture with egg yolks using a whisk until mixture lightens in color.
Add a small amount of the boiled coconut milk to the egg mixture, whisking continuously to combine. Repeat this until half of the milk is added and then return to the saucepan. Don't forget to keep whisking the entire time! Bring the mixture to a boil over medium heat, whisking continuously. As soon as the custard starts to bubble, boil exactly two more minutes. Remove from the heat and stir in 1/2 cup toasted coconut and vanilla.
Transfer pie crusts to a platter and scrape equal amounts of the filling into each crust. Let cool for about 30 minutes. Top each pie with Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk and remaining toasted coconut.
Mini Coconut Cream Pies
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