Ladies, I have found a new method and I am going to mix and match the heck out of it!
I made these little pies buy using sugar cookie dough as the crust (yeah…sugar.cookie.dough) and pudding. Since making these (and loving them!), I’ve already make a Chocolate Cream Pie version (coming soon) and am listing all of the other ways I can mix and match this (Pumpkin Pie, Banana Cream Pie, and Snickerdoodle Pie just to name a few).
The perfect little pie. Perfect.
This method makes 2 dozen mini pies using mini muffin tins.
1 (16 oz) tube of refrigerated sugar cookie dough (or make your own from scratch)
1 (3 oz) box of instant coconut pudding mix
2 cups milk
2 cups flaked sweetened coconut
Preheat oven to 350 degrees.
Grease (I used Pam) one 24-count mini muffin tin.
Slice a piece of cookie dough off of the tube and press it inside of each muffin tin to form a crust.
Bake your cookie crusts about 10 minutes or until lightly browned.
Remove from oven and allow to cool completely. Remove each crust from the pan before filling.
In a mixing bowl, whisk together your pudding mix and milk about five minutes or until thickened. Add a dollop of pudding mix to each cooled cookie crust. Refrigerate your mini pies at least 30 minutes to firm them up.
While these are in the fridge, add your coconut to a clean, dry skillet and toast up about 3 or 4 minutes.
Remove mini pies from fridge and garnish with a little toasted coconut.
Serve and enjoy!
This is what my cookie dough looked like in my muffin tins…
…I pressed it inside and then baked it off.
Trust me, this is a little method that I’m going to be using over and over again!