Mini Coconut Cream Pies with Toasted Meringue
Delightful mini coconut cream pies with a buttery graham cracker crust, rich coconut filling, and topped with fluffy toasted meringue. Perfect for gatherings or a sweet treat at home.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs Can substitute with gluten-free cookies.
- 6 tablespoons unsalted butter Melted.
For the Coconut Filling
- 2 cups coconut milk Can substitute coconut cream for a richer flavor.
- 1 cup sugar
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
For the Meringue
- 3 large egg whites
- 0.25 teaspoon cream of tartar To stabilize the meringue.
- 1 cup sugar Gradually added to the egg whites.
Instructions
Preparation
- Gather all your ingredients and have utensils ready.
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into mini tart pans and bake for 8-10 minutes until golden.
Coconut Cream Filling
- In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt over medium heat. Stir until thickened (about 5-7 minutes).
- In a bowl, beat egg yolks and temper them with some hot coconut mixture before returning to the saucepan. Stir until thickened again (2-3 minutes).
- Remove from heat and mix in vanilla extract and shredded coconut.
Assembly
- Pour the coconut cream filling into the cooled crusts and refrigerate until set (2-3 hours).
- For the meringue, beat egg whites with cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
- Spread the meringue over the cooled pies and toast under the broiler for about one minute until golden brown.
Notes
Store in an airtight container in the refrigerator for up to three days. Best enjoyed fresh.