Mini Coconut Cream Pies

Source : Bake Pie Shells According To Directions Let Cool Seperate Egg Whites From Yolks Being Careful Not To Get Any Yolk In The Whites Set Whites Aside To Ge...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 27, 2020

Step:

  1. Bake pie shells according to directions. Let cool.

    Mini Coconut Cream Pies recipe step 1 photo
  2. Seperate egg whites from yolks being careful not to get any yolk in the whites. Set whites aside to get room temperature.

  3. Beat yolks well. To this add sugar, salt and flour. Mixing well until no lumps are visible.

  4. Add the milk and stir to combine well.

  5. Heat in heavy saucepan over medium heat stirring constantly.

  6. Continue to cook until thick. Remove from heat.

  7. Add butter and vanilla mixing well until all butter is melted and combined.

  8. Add toasted coconut and stir. You do not have to toast the coconut but it makes it have a great flavor.

  9. Pour into prepared shells.

  10. Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar and beat on high until stiff peaks form.

  11. Spoon or pipe meringue onto pies.

  12. Brown under broiler until slightly browned. This doesnt take long so keep watch on them.

  13. Sprinkle with additional toasted coconut.


Ingredients

  1. 3 egg yolks, beaten
  2. Whites from 3 eggs from above
  3. 3/4 cups granulated sugar
  4. 1/3 cup flour
  5. 1/4 teaspoon salt
  6. 2 tablespoons butter
  7. 2 cups milk. Coconut milk is fantastic in this
  8. 1 and 1/4 cup toasted coconut. Reserve the 1/4 cup for garnish
  9. 2 teaspoons vanilla extract
  10. 1/4 teaspoon cream of tartar
  11. 1/4 cup sugar
  12. 1 package mini pie tarts found in frozen section with pie crust
  13. Or use 1 9 inch pie crust baked until brown

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