Recipe of Homemade Mini Coconut Cream Pies

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, mini coconut cream pies. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

There is no better way to start the week than with a big, giant SURPRISE! Especially when it's a surprise for someone as positively lovely as Christina - our lovely friend Dessert for Two! We're all here today to help celebrate her impending nuptials and how better to celebrate. This was the first Keto recipe I've ever made, and it actually got a good review from those who ate it!

Mini Coconut Cream Pies is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Mini Coconut Cream Pies is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have mini coconut cream pies using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Mini Coconut Cream Pies:

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

These little coconut pies are sturdy enough to travel in a lunch box or picnic basket. Check the baking section at your grocery store for vegan-friendly, ready-made graham cracker pie crusts. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill.

Instructions to make Mini Coconut Cream Pies:

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.

Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill. 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). An easy coconut cream pie recipe featuring a rich custard filling and topped with an simple meringue topping.

So that’s going to wrap this up with this special food mini coconut cream pies recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!