Mini Coconut Cream Pies with Toasted Meringue
These delightful little mini pies encapsulate the flavors of a tropical vacation with creamy coconut filling and airy, toasted meringue, perfect for any occasion.
Ingredients
For the crust
- 1 cup crushed graham crackers
- ¼ cup unsweetened coconut flakes
- ¼ cup sugar
- ½ cup butter, melted
For the filling
- 2 cups coconut milk
- ½ cup sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
For the meringue
- ½ cup heavy cream
- 2 tablespoons sugar
- 2 large egg whites
- ¼ teaspoon cream of tartar
Instructions
Preparation
- Gather and measure all ingredients.
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine crushed graham crackers, coconut flakes, 1/4 cup sugar, and melted butter. Mix until combined and press into mini pie pans.
- Bake for about 10 minutes or until golden brown. Allow crusts to cool completely.
- In a saucepan, combine coconut milk, 1/2 cup sugar, cornstarch, egg yolks, and vanilla extract. Cook over medium heat, stirring constantly until thickened.
- Once thickened, let the filling cool for approximately 10 minutes.
- Carefully pour the coconut cream filling into each cooled mini pie crust.
- Refrigerate for at least 2 hours.
- In a clean bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add 2 tablespoons of sugar until stiff peaks form.
- Spread meringue on top of each filled pie and seal edges.
- Toast the meringue using a kitchen torch until golden brown.
- Allow to cool before refrigerating for an additional 30 minutes to 1 hour.
- Serve and enjoy!
Notes
For best results, add meringue just before serving to maintain its texture. Can be made ahead of time but store without meringue.