To start out, let me give you a little peek into my life 🙂
I’ve been married to the man of my dreams for almost 8 years now, and our insanely handsome little guy is almost 4 years old…I don’t know where the time is going…
I love to bake, make crafts, and play super heroes all day with my son 🙂
I love mini desserts.
(You’ll have to take a moment to check out my Mini fruit tarts as well)
Maybe I feel less guilty if I’m eating smaller portions…but I don’t think it counts if I pop multiple ones in my mouth in one sitting…hmmm, oh well~
On to the recipe!
I feel like pies just come with territory when you’re talking about Thanksgiving and Christmas, so lucky for you this post comes right before Thanksgiving, yay!
Coconut cream filling
4 Tbsp corn starch
1 1/2 c. sugar
5 oz. sweetened coconut
1 c. milk (I used fat free)
1/2 c. heavy whipping cream or half and half
1 tsp. vanilla
3 egg yolks (don’t throw away the egg whites, we will use those in a minute for the meringue!)
*Again, this can be made the day before and refrigerated until ready.
In a microwave safe bowl whisk together corn starch and sugar. Once they are combined add the milk and heavy whipping cream and whisk everything together. In a small separate bowl whisk the egg yolks together and then add them to the microwave safe bowl as well, again whisking everything together.
Microwave for 2 minutes and whisk the mixture together. Microwave the mixture again in 1 minute intervals whisking each time until it reaches your desired thickness.
Stir in the vanilla and sweetened coconut and refrigerate until it has cooled down, or you are ready to use it.
*It will also thicken a little more once it has cooled.
Now, you could top these pies with whipped cream, and I’m sure they would taste wonderful, but this Meringue is pretty simple, and adds that perfect last touch.
3 egg whites at room temperature (make sure there isn’t any egg yolk in there, trust me, I know from experience that it won’t work!)
1/2 tsp. vanilla
1/2 tsp. corn starch
6 Tbsp sugar
Using a mixer, beat the egg whites together until they look foamy or frothy.
Add vanilla, corn starch, and sugar and beat together until it looks kind of like whipped cream (see below).
Fill the pie shells with the cooled coconut cream filling, top with the meringue and sprinkle a few pieces of sweetened coconut for looks 🙂
Once they are assembled, you can then pop them back in the oven on a cookie sheet for 3 or 4 minutes at 425 to give the coconut on top a slight ‘toast’ effect.
(Let the pies cool completely again before trying to move them. Again, I’ve learned this from experience!)
These pies are delicious right from the oven or even the next day!
Thanks for taking the time to read, and I hope you come over to visit me at
Sunshine and a Summer breeze
to see all my other recipes, crafts, and tips!
Hope you have a great holiday season 🙂