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Imagine a delightful dessert that perfectly fits your craving for something sweet, yet isn’t overwhelming in size or complexity. That’s exactly what you get with this Mini Coconut Cream Pie. It’s a unique twist on the classic favorite, blending creamy coconut custard with the crunch of buttery shortbread sticks, all without the fuss of a traditional pie crust. Perfect for a quick treat or a special occasion, this mini pie recipe simplifies the process while amplifying the flavor.
Searching for more mini pie recipes? Explore our zesty Key Lime Pie, tangy Lemon Meringue Pie, rich Peanut Butter Pie, smooth Banana Cream Pie, and luxurious French Silk Pie. Each small pie recipe is perfectly portioned for one, offering a variety of irresistible flavors.
Table of Contents
- Why You’ll Love This Mini Coconut Cream Pie Recipe
- Understanding Coconut Cream Pie: A Single Serving Delight
- Ingredients
- How To Toast Coconut For Your Pie
- How To Make A Coconut Cream Pie
- How To Make The Cookie Sticks (Optional)
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Mini Coconut Cream Pie Recipe
Why You’ll Love This Mini Coconut Cream Pie Recipe
- Simple and Quick: This mini pie recipe is incredibly easy to follow, making it perfect for those spontaneous dessert cravings.
- Perfect Portion: Designed for just one, it’s ideal for a personal treat without leftovers.
- Innovative Twist: The shortbread sticks offer a creative and delicious alternative to traditional crust.
- Rich Flavor: The coconut custard is thick, creamy, and packed with coconut goodness.
Understanding Coconut Cream Pie: A Single Serving Delight
Craving coconut cream pie, but only for yourself? This recipe is your answer! Instead of a big pie that goes uneaten, we’ve created a delightful single serving version that captures all the deliciousness you love. Forget pre-made crusts – this recipe features a creamy coconut custard filling and topped with a light and airy meringue, it’s a classic flavor combination. But wait, there’s more! We’ve swapped the traditional crust for fun and flavorful shortbread cookie sticks. This twist makes it a fun and interactive dessert – simply dip the cookies into the creamy coconut filling for a satisfying bite in every dunk. It’s perfect for portion control and indulging in a fresh, homemade pie whenever the craving strikes!
Ingredients
If you have any ingredients leftover from this crustless coconut cream pie recipe, check out our Leftover Ingredients Recipe Finder.
For the Filling
- Sweetened Shredded Coconut: Enhance the flavor by toasting the coconut briefly before use. If you’ve got extra coconut leftover, consider using it in a small batch of Ambrosia, Cowboy Cookies, or Coconut Ice Cream.
- Sugar: A modest amount of 3 tablespoons is enough to sweeten the filling to perfection.
- Cornstarch and Egg Yolk: These are essential for thickening the pie filling. The remaining egg white can be used in the meringue topping.
- Salt: Just a pinch to enhance the overall flavor profile.
- Half and Half: This is the ideal dairy choice for our recipe, striking a balance between thickness and creaminess. While cream can be used for a denser custard, and whole milk for a lighter one, half and half delivers the best of both. Leftover half and half can be used in Clam Chowder or Queso.
- Vanilla Extract: A key addition for a delightful flavor boost.
- Butter: A touch of salted butter contributes to the richness and depth of the filling.
For the Meringue
- Egg White and Cream of Tartar: Combine and whip these ingredients to achieve a soft, fluffy texture.
- Sugar: This is used to add sweetness to the meringue.
How To Toast Coconut For Your Pie
Toasting coconut can significantly enhance the flavor of your crustless coconut cream pie. While it’s not mandatory, I highly recommend it for the added depth and delightful taste it brings to the pie.
You have the option to buy pre-toasted coconut from most grocery stores, but be aware that these often contain preservatives. For a fresher and preservative-free option, toasting coconut at home is a breeze, especially for the small amount needed in this single serving recipe.
There are two main methods to toast coconut – in the oven and on the stove. Given the small quantity required for this recipe, the stove method is preferable for its control and even toasting.
Stove Method (Preferred)
- Place 1/2 cup of coconut in a medium-sized skillet.
- Cook it over low heat, stirring frequently. Continue until most of the flakes turn golden brown.
Oven Method
- Preheat your oven to 325 degrees F (165 degrees C).
- Spread the coconut flakes in a single layer on a baking sheet.
- Bake for 5-7 minutes, watching closely to prevent burning.
Using either method, you’ll achieve deliciously toasted coconut that will add an exceptional touch to your coconut cream pie.
How To Make A Coconut Cream Pie
See the recipe box below for ingredient amounts and full recipe instructions.
Prepare the Coconut Filling: Start by making the filling on the stove using a small saucepan. This process is quick and straightforward.
- Toast the Coconut: Follow one of the toasting methods outlined below. Once toasted, set the coconut aside.
- Combine Ingredients: In your saucepan, mix sugar, cornstarch, and salt. Gradually stir in the half & half until it’s smooth. Cook this mixture over medium heat. Keep stirring frequently until it gently boils.
- Temper the Egg Yolk: After removing the pan from the heat, separate your egg yolk from the white (the white will be used later for meringue). To temper the yolk, which means gradually increasing its temperature, add a small portion of the hot filling to it, whisking continuously. Slowly incorporate more hot filling into the yolk, ensuring constant whisking to prevent the egg from cooking.
- Finalize the Filling: Return the mixture to the saucepan and lower the heat to medium-low. Continue whisking for 1 minute and 30 seconds – this is crucial as overcooking might lead to a thick, curdled custard. Keep a close eye on the time. Finally, remove from heat and mix in vanilla, butter, and the toasted coconut. Pour the mixture into a ramekin and get ready for the next steps of your single serving coconut cream pie recipe.
Making the Perfect Meringue
- Start with Egg White: In a small bowl, add the egg white and cream of tartar. Use an electric mixer to beat these ingredients at high speed until you achieve a foamy texture.
- Add Sugar Gradually: While continuing to beat at high speed, add the sugar to the mixture, one teaspoon at a time. Keep beating until the mixture becomes stiff and glossy, indicating that the meringue is forming properly.
- Prepare for Baking: Once your meringue is ready, spoon it onto the coconut pie filling. Spread it evenly across the filling to cover it completely.
- Bake the Pie: Place your pie in a preheated oven at 350 degrees F (177 degrees C). Bake it for 10-12 minutes, watching for the meringue to turn a golden brown.
- Add Final Touches: After baking, feel free to sprinkle any remaining coconut over the meringue for added texture and flavor.
Pro Tip: For the best experience, chill the pie for at least 2 hours before serving. This step ensures the flavors meld beautifully and the pie sets perfectly, making it a delectable treat for your single serving dessert needs.
How To Make The Cookie Sticks (Optional)
Ingredients
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
Instructions
- Preheat the Oven: Set your oven to 325 degrees F (165 degrees C). Prepare a small baking sheet by lining it with parchment paper or a silpat liner.
- Cream the Butter and Sugar: In a small mixing bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla extract until the mixture is creamy.
- Add Flour: Gradually add the flour to the butter mixture, continuing to beat until everything is well combined.
- Form the Dough: Knead the mixture a few times until it forms into a cohesive ball. Flatten the dough to about ¼-inch thickness, either by pressing down with the palm of your hand or using a rolling pin.
- Cut and Sugar the Strips: Slice the flattened dough into 1-inch wide strips. Sprinkle the remaining ¼ teaspoon of sugar evenly over the strips.
- Bake the Cookie Sticks: Arrange the strips on the prepared baking sheet. Bake them in the oven for 13-15 minutes.
- Cooling Process: After baking, let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack and allow them to cool completely for another 10 minutes. Once cooled, these cookie sticks are ready to be enjoyed with your single serving coconut cream pie.
Expert Tips
- Tempering Eggs Correctly: It’s crucial to temper the eggs as per the recipe’s instructions. This process ensures that the eggs blend smoothly into the pudding without cooking unevenly.
- Avoid Overcooking the Pudding: Stick closely to the recipe when cooking the coconut pudding. Overcooking can alter the texture, so be mindful of the cooking time.
- Choosing the Right Dairy: Half and half is the recommended dairy for this recipe, balancing thickness and creaminess. Using cream will result in a thicker custard, while whole milk will create a thinner custard.
- Crust Alternative: For those who prefer a crust with their coconut cream pie, try placing a soft cookie at the bottom of your ramekin for a delightful twist.
- Whipped Cream Topping Option: If you prefer whipped cream over meringue, feel free to use it as a topping. Just remember to chill the pie before adding the whipped cream to ensure it sets properly.
Serving Suggestions
Enjoying your mini coconut cream pie can be a delightful experience with these creative serving ideas:
- Complement with Fresh Fruit: Add a fresh twist by topping your pie with slices of mango or pineapple for a tropical flair.
- Pair with a Warm Drink: Serve your pie with a cup of hot coffee or herbal tea, enhancing the cozy and comforting aspect of the dessert.
- Add a Chocolate Drizzle: For a touch of decadence, drizzle some melted dark chocolate over the pie before serving.
- Serve with Ice Cream: A scoop of vanilla ice cream or coconut ice cream on the side can elevate the dessert experience.
- Garnish with Toasted Nuts: Sprinkle toasted almonds or hazelnuts on top for added crunch and flavor.
Frequently Asked Questions
Absolutely, though homemade adds a special touch.
The custard is ready when it coats the back of a spoon and holds a line drawn through it with your finger. It should be thick enough to hold its shape but still creamy.
The pie can be stored in the refrigerator for up to 2-3 days. If it has a meringue topping, it’s best consumed within a day for optimal freshness.
Yes, you can prepare this coconut cream pie in advance. The custard can be made a day ahead and stored in the refrigerator. If using meringue, it’s best to add it just before serving to maintain its texture.
When making this easy coconut cream pie, the best dish to use is a 10-ounce ramekin. Ideally, this ramekin should measure about 4 inches in diameter and 2.5 inches in depth. For optimal results, try to use a dish that is close to these dimensions. This size ensures that your pie has the perfect depth and portion for a single serving.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small coconut cream pie recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this crustless coconut cream pie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Coconut Cream Pie
Ingredients
For The Filling
- 3 tablespoons sugar
- 1 ½ tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 1 cup half and half (or whole milk)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ tablespoon salted butter
- ½ cup toasted coconut
For The Meringue
- 1 large egg white
- ⅛ teaspoon cream of tartar
- 2 tablespoons sugar
Instructions
Make The Filling
- Combine Ingredients: In a 1-quart saucepan, mix together sugar, cornstarch, and a pinch of salt. Gradually stir in the half & half until the mixture is smooth. Place the saucepan over medium heat, bringing the mixture to a gentle boil. Stir continuously for about 2 minutes to ensure even cooking.
- Temper the Egg Yolk: After removing the saucepan from the heat, separate the egg yolk from the white (save the white for making meringue later). In a separate bowl, whisk the yolk while slowly adding 1 teaspoon of the hot filling. Continue adding the filling gradually, a few teaspoons at a time, constantly whisking. This process, known as tempering, prevents the egg yolk from scrambling by gradually increasing its temperature.
- Cook the Filling: Return the tempered egg mixture to the saucepan. Lower the heat to medium-low and continue whisking for 1 minute and 30 seconds. Be mindful not to overcook to avoid the custard from becoming too thick.
- Finalize the Filling: Remove the saucepan from the heat. Stir in the vanilla extract, butter, and toasted coconut until well combined. Pour the final mixture into a ramekin.
Make The Meringue
- Whip Egg White and Cream of Tartar: Using an electric mixer on high speed, beat together the egg white and cream of tartar until the mixture becomes foamy.
- Gradually Add Sugar: Continue beating, adding sugar one teaspoon at a time. Keep beating until the mixture turns stiff and has a glossy appearance.
- Apply to Pie Filling: Gently spoon the meringue onto the pie filling, spreading it evenly to cover the filling completely.
- Bake the Meringue: Place the pie in a preheated oven at 350 degrees F (177 degrees C). Bake for 10-12 minutes, or until the meringue turns a golden brown.
- Add Final Touches and Chill: If you like, sprinkle any remaining coconut over the baked meringue for added flavor and texture. Before serving, chill the pie in the refrigerator for at least 2 hours, allowing the flavors to meld and the pie to set properly.
Notes
Expert Tips Tempering Eggs Correctly: It’s crucial to temper the eggs as per the recipe’s instructions. This process ensures that the eggs blend smoothly into the pudding without cooking unevenly. Avoid Overcooking the Pudding: Stick closely to the recipe when cooking the coconut pudding. Overcooking can alter the texture, so be mindful of the cooking time. Choosing the Right Dairy: Half and half is the recommended dairy for this recipe, balancing thickness and creaminess. Using cream will result in a thicker custard, while whole milk will create a thinner custard. Crust Alternative: For those who prefer a crust with their coconut cream pie, try placing a soft cookie at the bottom of your ramekin for a delightful twist. Whipped Cream Topping Option: If you prefer whipped cream over meringue, feel free to use it as a topping. Just remember to chill the pie before adding the whipped cream to ensure it sets properly.
How To Toast Coconut
- Place 1/2 cup of coconut in a medium-sized skillet.
- Cook it over low heat, stirring frequently. Continue until most of the flakes turn golden brown.
- Preheat your oven to 325 degrees F (165 degrees C).
- Spread the coconut flakes in a single layer on a baking sheet.
- Bake for 5-7 minutes, watching closely to prevent burning.
- 4 tablespoons butter (1/4 cup)
- 3 tablespoons, plus 1/4 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Instructions
-
- Preheat the Oven: Set your oven to 325 degrees F (165 degrees C). Prepare a small baking sheet by lining it with parchment paper or a silpat liner.
- Cream the Butter and Sugar: In a small mixing bowl, use a hand mixer to beat together the butter, 3 tablespoons of sugar, and vanilla extract until the mixture is creamy.
- Add Flour: Gradually add the flour to the butter mixture, continuing to beat until everything is well combined.
- Form the Dough: Knead the mixture a few times until it forms into a cohesive ball. Flatten the dough to about ¼-inch thickness, either by pressing down with the palm of your hand or using a rolling pin.
- Cut and Sugar the Strips: Slice the flattened dough into 1-inch wide strips. Sprinkle the remaining ¼ teaspoon of sugar evenly over the strips.
- Bake the Cookie Sticks: Arrange the strips on the prepared baking sheet. Bake them in the oven for 13-15 minutes.
- Cooling Process: After baking, let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack and allow them to cool completely for another 10 minutes. Once cooled, these cookie sticks are ready to be enjoyed with your single serving Coconut Cream Pie.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This pie was delicious. I am going to try whipped cream next time in place of the meringue, and perhaps unsweetened toasted coconut on the top. This just to cut the sweetness for me. It was great the way the recipe was written.
Great recipe! I’m lazy though and decided to microwave the custard instead of cooking on the stovetop. I stirred it at 30 second increments. The custard was at a good consistency for me at the 3 minute and 30 seconds mark. I then proceeded to the butter, vanilla and coconut step and continued the recipe from there.
The hardest part is waiting for it to cool.
Great recipe.
Can you substitute an artificial sweetener like swerve for the sugar? The recipe is perfect, but can’t make very often (special occasions) because of the sugar. Thank you.
Hi Melissa, I have not tested this recipe with Swerve or any other alternative sweetener. It should work fine as a substitute, but I haven’t tested the recipe with it.
Can you substitute coconut milk for the half and half? I love all your recipes. Just right for one person.
Hi Marian, the fat content in the half and half helps to thicken the custard. I haven’t tested this recipe with coconut milk. Maybe a full-fat canned coconut milk may work but again, I have not tried using it. If you do, please let me know how it works out for you.
This coconut pie was divine! I had bought a pkg. oh Thinster Coconut Cookies at Sams and there were lots of small pieces and crumbs of pkg. I saved those and put my pie in a small bowl and layered the pie and cookies. I used the whole egg in the pie when I made it this way. It was absolutely delicious! Many thanks for sharing a favorite of mine.
Made this wonderful dessert and just had to double the recipe in case I needed seconds.HA! I used a small amount of cookie crust to the bottoms of my ramekins and filled them both almost to the top. I’ll be using whipped cream as I’m not a huge fan of meringue. I even have enough coconut custard to fill a small container that I will freeze. Thanks for sharing your recipe.
I love all your pne dish recipes
I would love to order your cookbook
I need the address Thank you
Thank you, Vickie. Here is a link to read more about our cookbook – https://onedishkitchen.com/ultimate-cooking-for-one-book-order-page/
Do you have a recipe for one dish pie crust?
Yes, we do – https://onedishkitchen.com/pie-crust-recipe/
This sounds delicious..
You state that a 5X5X2 dish may be used too but, will be thinner..
You, probably haven’t tried to increase quantities (this is onedish kitchen) but would it make sense to double ingredients for the 5X5X2 baking dish or settle for thinner??
TIA, Ross
Ross,
The ingredients in the filling can be doubled with success so you can go ahead and make this dessert in a larger dish if you’d like. The main reason I prefer this “pie” in the size ramekin I suggest is because the filling is deliciously rich and truly, the ramekin size of this pie is more perfect for serving one person.