It’s defiantly not the end of the Summer around here as there seems to be no cooling off in sight — it’s downright HOT! So this recipe is perfect – it’s no bake and scrumptious! And, if you know me, or have read my other posts, you will know I am not a huge pie maker. That is, the kind of pies that require making a pastry crust. With my husband’s love for Coconut Cream Pie, I decided to try out one of his favorites in a mini version. Gotta love anything mini! My thinking is that these are easier to make and the single serving is just right for a snack or fun little dessert. Not much more perfect than these!
Mini Coconut Cream Pies
(inspired from Jamie Cooks it Up)
1 pint heavy whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 (3.4 ounce) packages coconut cream instant pudding
2 pints heavy whipping cream
1/2 cup whole milk
1/4 cup sour cream
1/4 teaspoon pure vanilla extract
1/4 cup sweetened coconut
12 Mini pre-made graham cracker pie crusts
Sweetened coconut for garnish
First make the whipped cream topping. In a large bowl of an electric mixer with the whisk attachment, add the heavy whipping cream and beat on high until soft peaks form. Then add the sugar and vanilla and continue beating until stiff peaks form. Put in the refrigerator until ready to use.
For the filling: In a large bowl of an electric mixer, add the pudding mix along with 2 pints of the heavy whipping cream and 1/2 cup milk. Mix the ingredients on low-speed for about 30 seconds to incorporate, stop mixer and scrape the bottom of your mixer with a rubber spatula to be sure everything is blended. Then mix on medium speed until the pudding is thick. Add the vanilla extract and sour cream. Mix until just until combined. Remove bowl from mixer and add the 1/2 cup of sweetened coconut and gently stir by hand just until blended.
Spread the filling into the mini crusts.Spread the whipped cream over the tops of each mini pie then sprinkle with sweetened coconut on top. Refrigerate for at least 1 hour.