Mini Coconut Pies

I’m a sucker for a good homemade dessert, especially pie. I have the utmost respect for someone who can make pie crust, because I cannot. This is a recipe by Martha Stewart that I absolutely love, printed and keep in my recipe binder. I swear by it, it’s a perfect dessert for any occasion.


Refrigerated pie crust *

1 cup Sweetened coconut flakes

1 can coconut milk

1/2 granulated sugar

1/4 corn starch

1/2 teaspoon salt

1 1/4 whole milk

4 large egg yolks

Cool whip *

* I use pillsbury pie crust found in the freezer aisle

* You can make your own whipped cream, it’s very simple to make.


  1. Preheat oven 350F. Take out pie dough so it’s room temperature. To prepare the mini pie crusts, roll out the pie on a flat surface, dusted with flour. Take a mini glass or cookie cutter to cut small circles, slightly larger than a mini cupcake baking tray. Place the circle into the holes of the tray and bake as directed on box, until golden brown. Let cool, set aside.
  2. Make filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in coconut milk and whole milk. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes. Whisk egg yolks in a medium bowl. Add milk mixture to yolks in a slow, steady stream, whisking until completely incorporated. Return to saucepan; bring to a boil over medium heat, stirring constantly, 1 to 2 minutes. It should resemble a pudding.
    [This is taken from Martha Stewart’s Coconut Cream Pie Recipe]
  3. Strain custard through a fine sieve into a bowl, and stir in vanilla and shredded coconut. Pour one teaspoon into each pie crust, and then refrigerate.
  4. Once the pies are set, top with a small dollop of cool whip and a pinch of coconut flakes. Serve cooled.


Dessert spread at my dinner party



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