Triple Coconut Cream Mini Pies

Ingredients

  • 2 ½ cups heavy whipping cream
  • ½ cup plus 2 tbsp. sugar
  • 1 teaspoon vanilla
  • 3 tablespoons flour
  • 9 3 1/2-in. Coconut Pie Shells, baked and cooled
  • 1 cup unsweetened "chip" (or large-shred) coconut (see Notes) or 1/2 cup unsweetened shredded coconut, toasted
  • 1 vanilla bean, split in half lengthwise
  • + 9 more ingredients
    • 2 cups milk
    • 2 large eggs
    • 1 3-oz. chunk white chocolate, at room temperature
    • For the pie
    • For the garnish
    • 4 tablespoons unsalted butter, softened
    • For the coconut pastry cream
    • 1/3 cup sugar
    • 2 cups sweetened finely shredded coconut

1. Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.2. In a medium bowl, whisk together eggs, sugar, and flour. While whisking, dr...

View full recipe at My Recipes

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