The Easiest Mini Coconut Cream Pies….ever.

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Happy Wednesday, folks! I have been having a grand old time with my sister, brother-in-law, 2 nieces and nephew. Like tons of fun! Yesterday it was raining like crazy so we were stuck inside. {A perfect excuse not to run!} My sister has an X Box Kinect with a bunch of workouts AND a super fun dance game. It was such a fun workout! I loved it! My daughter was really confused at first….like “what on earth are you doing Mom {you weirdo}?” But after a few minutes everyone was dancing along! The little things that seem so insignificant are the things that seriously bring me the most happiness in life. We also did a bunch of these photos:

We are so attractive, right? HA! Especially that little rascal of mine picking her nose with two fingers! Yikes….what am I going to do with that child? Also, I may or may not have told my sister I would erase these ’embarrassing’ photos of her….and by erase I mean publish 🙂 {I’m such a good sister! HAHA!} Lucky for me she doesn’t check my blog diligently. Score.

Anyways, here is one of the recipes I made for that baby shower I co-hosted a few weeks ago. {If you missed that post, check it out here.} These are the super cute, super easy mini version of coconut cream pie. I use pre-rolled pie crusts and instant vanilla pudding. You cut out 2 inch circles of dough and bake them into tarts. Then you make the pudding and stir in coconut extract. Fill the tarts up and top them with whipped cream and coconut. See? Easy. Really delicious and super coconutty! Just how I like it. Are you a coconut lover like me?

Give these a whirl today! I know you guys will love this recipe. Have a great day!

Mini Coconut Cream Pies
yield: about 24 mini pies
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2 pre-rolled refrigerated pie crusts {1 box}
1 small box instant vanilla pudding
1 2/3 cup cold milk
1 teaspoon coconut extract
1 cup heavy whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch {optional}
sweetened shredded coconut for garnish

Preheat oven to 400 degrees. Grease mini muffin tins with non stick cooking spray and set aside.

Unroll prepared pie crusts and using a 2-2 1/2 inch circle, cut out rounds-about 12 per crust. {If you are careful, you can get 13 or 14 per crust.} Gently place the dough circles into the mini muffin tins. Bake 5-8 minutes or until golden. Cool completely.

For the filling, whip milk, vanilla pudding and coconut extract together for 2 minutes. Set aside to thicken, 5 minutes. Spoon evenly into cooled pie shells.

Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto filling. Top each pie with shredded coconut and refrigerate until ready to serve.

*If you are making these pies in advance, then I would recommend adding the cornstarch to act as a stabilizer. If not, then omit it completely.*


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  1. Adorable!! I love cute little desserts like this – so great for parties.

  2. Those pictures are so fun! 🙂

    I follow you on Tasty Kitchen – your recipes are always so tempting! These mini coconut cream pies are just adorable.

  3. I love coconut and mini desserts are always so fun!

  4. I’m always the one to ask a dumb question. If making ahead of time, do you put the cornstarch in the whipping cream? Or the pudding?

    • Into the whipped cream. A lot of times, it will lose air and look like it’s melting if you make it in advance. So, I just add in the cornstarch for some extra assurance.

  5. These look delicious! Silly question, but what cookie cutter did you use to make such perfect little pies?

    • It was a small flower shaped cookie cutter. Look for that or maybe a circle with fluted edges. Hope you find one!

  6. I loved the fluted edges! It makes them even more cute — perfect for a shower!

  7. FYI: Jell-O has an instant coconut pudding – already has the coconut flavor and coconut in the pudding.

  8. I was wondering if there are any of your mini pies that can be frozen ahead of time and then topped with whipping cream the day of the event?

    • Any pie that you can find in the freezer section of the grocery store are ones you can freeze. I’d stick with pumpkin and fruit pies.



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