Individual Coconut Cream Pies

These are perfect pies for summer! Creamy and sweet, with coconut two ways - in the filling and toasted on top. And, they're super simple to make. After you prepare a quick stovetop custard and fold in coconut, butter and vanilla, the filling is finished.  

About the crusts: I love those adorable, mini, ready-made graham cracker pie crusts, so that's why I created these pies. Plus, serving is a lot easier. If you want to make ONE pie, the filling is perfect for that too. 


Want to prep ahead? You can make the pies up to 24 hours in advance; cover with plastic and refrigerate until ready to serve. 


Individual Coconut Cream Pies

Note: For toasted graham cracker crusts, brush the shells with egg whites (you have 4 leftover egg whites from this recipe anyway) and bake in a 375 degree oven for 5 minutes. 

6 mini graham cracker pie crusts (I used Keebler)
1/2 cup granulated sugar
1/4 cup cornstarch
2 cups half & half
4 large egg yolks
3 tablespoons unsalted butter
1 cup sweetened flaked coconut
1 1/2 teaspoons vanilla extract
Whipped cream for topping
Toasted coconut, shreds or chips (spread out on a baking sheet and toast in a 300 degree oven for 3 to 5 minutes, until golden brown)

Whisk together the sugar and cornstarch in a medium saucepan. In a separate bowl, whisk together the half & half and egg yolks. Gradually whisk the egg mixture into the sugar mixture. 

Set the pan over medium heat and bring to a boil, whisking constantly. 

Boil for 1 minute, then remove the pan from the heat. Stir in the butter and vanilla and stir until the butter melts. Fold in the coconut. Cover with plastic wrap, pressing the plastic wrap directly onto the mixture (this prevents a "skin" from forming). Let stand for 30 minutes. Spoon the mixture into the mini crusts, cover with plastic and chill for 30 minutes.

Top with whipped cream and toasted coconut before serving. 

Makes 6 individual pies