Mini Coconut Cream Pie

This small crustless coconut cream pie features a creamy toasted coconut filling topped with fluffy meringue. Enjoy on its own or with easy cookie dipping sticks for dipping.

Prep Time10

Cook Time20

Chill2

Total Time2 30

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: coconut, coconut cream pie, crustless coconut cream pie, mini coconut cream pie, pie

Servings: serving

Author: Joanie Zisk

Ingredients

For The Filling

3 tablespoons sugar
1 ½ tablespoons cornstarch
⅛ teaspoon kosher salt
1 cup half and half
1 large egg yolk
1 teaspoon vanilla extract
½ tablespoon salted butter
½ cup toasted coconut * see notes below

For The Meringue

1 large egg white
⅛ teaspoon cream of tartar
2 tablespoons sugar

US - Metric

Instructions

Make The Filling

In a 1-quart saucepan, whisk together sugar, cornstarch, and salt.
Slowly whisk in the half and half until smooth.
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Continue stirring for 2 minutes.
Remove from heat. In a small bowl, whisk the egg yolk. Slowly add 1 teaspoon of the hot mixture, whisking constantly. Continue adding a few more teaspoons gradually, whisking to temper the yolk.
Pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, whisking for 1 minute and 30 seconds.
Remove from heat. Stir in vanilla, butter, and toasted coconut.
Pour the filling into a ramekin.

Make the Meringue

In a small bowl, beat the egg white and cream of tartar with an electric mixer on high speed until foamy.
Add sugar 1 teaspoon at a time, beating until stiff, glossy peaks form.
Spoon the meringue over the pie filling and spread it to the edges.
Bake at 350°F (177°C) for 10–12 minutes, until the meringue is golden brown.
Sprinkle with extra coconut if desired. Chill the crustless pie for at least 2 hours before serving. Enjoy as is, or pair it with easy cookie dipping sticks - recipe included in the notes section below.

Notes

Temper the Egg Yolk Properly: Slowly add hot filling to the yolk while whisking constantly to prevent scrambling.
Watch the Cooking Time: Overcooking can lead to a thick or curdled pudding. Stick to the timing in the recipe.
Use the Right Dairy: Half and half gives the best balance of creaminess. Cream makes a thicker filling, whole milk makes it thinner.
Add a Crust (Optional): Place a soft cookie in the bottom of the ramekin before adding the filling.
Whipped Cream Option: Chill the pie fully before topping with homemade whipped cream if you're skipping the meringue.

How To Toast Coconut:

Toasting the coconut is optional but adds deeper flavor. For a preservative-free option, toast 1/2 cup of coconut in a skillet over low heat, stirring until golden. Or bake at 325°F for 5–7 minutes, watching closely.

For The Shortbread 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 oven to 325°F (165°C). Line a small baking sheet with parchment or a silpat.
In a small bowl, beat together butter, 3 tablespoons sugar, and vanilla until creamy.
Mix in the flour until combined, then knead into a ball.
Flatten dough to 1/4 inch thick, then cut into 1-inch wide strips.
Sprinkle the strips with the remaining 1/4 teaspoon of sugar.
Place strips on the baking sheet and bake for 13–15 minutes.
Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.

Nutrition

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