I love coconut cream pie the way some people love a warm sweater: it comforts, it smells like nostalgia, and it makes you breathe easier. When I was little my grandmother let me press dough into tiny tart pans and sneak toasted coconut between my fingers while nobody watched. These mini coconut cream pies bring that same cozy kitchen magic to a weeknight or a small celebration—creamy filling, toasty coconut, and a buttery crisp shell that sings when you bite it. They chill quickly, travel well, and feel fancy without fuss. If you want something that smells like browned coconut and vanilla and looks like you slaved for hours, welcome to my favorite shortcut to homemade charm.
Quick Facts
- Yield: Serves 6
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes (includes chilling)
Why This Recipe is Awesome
This recipe gives you the dreamy, silky coconut custard of a classic pie in a cute handheld package. The contrast between a crisp, golden mini crust and a rich, velvety filling makes every bite a little celebration. It’s forgiving, quick to chill, and looks impressive—so it’s perfect when you want to bring something homemade but not overcomplicated. Plus, who doesn’t love the smell of coconut toasting and vanilla filling bubbling on the stove?
Ingredients
For the Main Dish:
- 2 refrigerated pie crusts (store-bought) or 1 batch of your favorite dough to make about 6 mini shells
- 1 cup granulated sugar
- 3 tbsp cornstarch
- Pinch of fine sea salt
- 2 large egg yolks
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup sweetened shredded coconut (plus 1/2 cup for toasting)
- 2 tbsp unsalted butter
- 1 tsp pure vanilla extract
- Fresh lime zest (optional, for brightness)
For the Sauce / Garnish (if applicable):
- 1 cup heavy cream (for whipped topping)
- 2 tbsp powdered sugar
- Extra toasted coconut for sprinkling
How I Make It
Step 1:
I preheat the oven to 375°F. Roll out the refrigerated pie crust and cut rounds a little larger than your mini tart pans (I use six 3.5–4 inch pans). Press the rounds into the pans, trim edges, and poke a few holes in the bottom so steam escapes. Line them with foil and fill with pie weights or dried beans. Bake for 12–15 minutes until the edges turn golden and the centers set. Remove foil and weights, then bake another 2–3 minutes to dry the bottoms. Let the shells cool while you make the filling.
Step 2:
Toast 1/2 cup of the shredded coconut in a dry skillet over medium heat, stirring constantly until it smells nutty and turns golden—about 3–4 minutes. That smell will make your kitchen sing. In a medium saucepan whisk together 1 cup sugar, 3 tbsp cornstarch, and a pinch of salt. Whisk in the egg yolks until smooth.
Step 3:
Warm the 1 1/2 cups milk and 1/2 cup heavy cream in another pan until it just begins to steam and form tiny bubbles at the edge (don’t let it boil). Temper the yolk mixture by whisking in a ladleful of warm milk, then slowly pour the warmed milk into the saucepan while stirring. Return the mixture to medium heat and cook, stirring constantly, until it thickens and makes a clean line across the bottom of the pan when you drag a spoon—about 3–5 minutes. You’ll hear a gentle bubbling and smell vanilla as it thickens.
Step 4:
Remove from heat and immediately stir in 2 tbsp butter, 1 tsp vanilla, and the toasted coconut. Taste and add a pinch of salt if you want more depth. Spoon the filling into the cooled tart shells, smoothing the tops with a spatula. Refrigerate the pies uncovered until set—about 1 hour (longer if you have time).
Step 5:
When the filling feels set, whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form and dollop or pipe it onto each mini pie. Sprinkle with more toasted coconut and a little lime zest if you like a bright pop. Serve chilled and listen for the satisfied sighs.
Pro Tips
- Use chilled pie dough and work quickly so the butter stays cold—this builds flakiness in your crust.
- Temper eggs carefully: add warm milk slowly while whisking to avoid scrambled eggs in the filling.
- Toast coconut on medium heat and watch it like a hawk—nutty aroma turns to burnt in seconds.
- Make the filling a day ahead and chill; it gets creamier and cuts cleanly when you slice.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk and heavy cream for full-fat coconut milk and a dairy-free butter to make this dairy-free—expect a stronger coconut flavor and slightly looser texture.
- Use a graham cracker or gluten-free pie crust for a gluten-free version; it adds crunch and a sweeter base.
- Replace sugar with coconut sugar for a deeper, caramel note; color will darken slightly.
- For a lighter take, use 1/2 cup heavy cream and 1 cup whole milk; the texture stays silky but pulls back on richness.
Variations & Tips
- Add 2 tbsp dark rum to the filling for an adult twist—rum plays wonderfully with coconut.
- Stir in 1/4 cup finely chopped pineapple for a pina colada mini pie.
- Mix in a couple tablespoons of melted dark chocolate into the filling for a coconut-chocolate swirl.
- Top with a toasted macadamia nut crumble for extra crunch and a tropical feel.
- Make them tartlets with a lemon-coconut curd filling for a tangy version.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the filling and shells a day ahead, fill and chill, and add whipped cream just before serving. Store covered in the fridge for up to 3 days.
- Can I double the recipe?
- Sure thing. If you double, use two baking sheets and rotate them halfway through baking so shells brown evenly. Chilling time stays the same but make filling in batches if your pan is small.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for a thick, glossy custard that holds a line when you drag a spoon through it. The crust should have golden edges and a dry bottom. After chilling, the filling should be set but still creamy.
- What if I don’t have ingredient X?
- Short on heavy cream? Use whole milk plus a tablespoon of cornstarch for stability. No pie crust? Press graham crackers and melted butter into mini muffin cups for an easy crust swap.
How I Like to Serve It
I love these mini pies on a sunny porch with strong coffee or after a big family dinner with just a tiny scoop of extra whipped cream. They make a perfect potluck offering because people can grab one and carry on talking. For a tropical party, set them next to a pitcher of iced tea with lime wedges.
Notes
- Store covered in the refrigerator for up to 3 days. Don’t freeze after adding whipped cream—the texture suffers.
- If you plan to travel with them, chill until very firm and transport in a single layer in a shallow box with parchment between layers.
Final Thoughts
Closing: These mini coconut cream pies give you all the cozy, creamy comfort without a giant pie to wrestle—now go impress someone—or just yourself—with your homemade masterpiece!