These miniature pies are the perfect cool and creamy summertime treat.
Mini Coconut Cream Icebox Pies
Serves: 4 (6-inch) pies
Ingredients
- Crust:
- 1 1⁄2 cups graham cracker crumbs
- 1⁄4 cup granulated sugar
- 1⁄8 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- Filling:
- 3 cups whole milk, divided
- 2⁄3 cup granulated sugar
- 3 large eggs, lightly beaten
- 1⁄3 cup cornstarch
- 1 tablespoon unsalted butter
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon kosher salt
- 1 1⁄2 cups sweetened flaked coconut
- Topping:
- 1 1⁄2 cups heavy whipping cream
- 1⁄2 cup confectioners’ sugar
- 1⁄4 cup toasted sweetened flaked coconut
Instructions
- For crust: In a medium bowl, stir together graham cracker crumbs, granulated sugar, and salt. Add melted butter, stirring just until moistened. Divide crumb mixture among 4 (6-inch) cast-iron skillets, pressing into bottoms and up sides. Freeze for at least 30 minutes.
- For filling: In a large saucepan, heat 2 1⁄2 cups milk and granulated sugar over medium-high heat until bubbles form around sides of pan. (Do not boil.)
- In another medium bowl, whisk together eggs, cornstarch, and remaining 1⁄2 cup milk. Gradually add half of hot milk mixture to egg mixture, whisking constantly. Add egg mixture to remaining hot milk mixture in pan, whisking until combined. Cook over medium heat, stirring constantly, until thickened, 4 to 5 minutes. Remove from heat; stir in butter, vanilla, and salt. Fold in coconut. Let cool for 5 minutes. Divide filling among prepared crusts. Refrigerate for 3 hours.
- For topping: In a large bowl, beat cream with a mixer at high speed until thickened. Gradually add confectioners’ sugar, beating until soft peaks form. Spread whipped cream onto pies. Top with toasted coconut. Refrigerate until ready to serve.
