Mini Coconut Cream Pies

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.
Shopping List
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!
Print Friendly, PDF & Email
  • Kellyann Rohr July 15, 2014 at 12:19 pm

    Oh. My. Word. I cannot wait to make these!

  • melissabunny100 July 15, 2014 at 1:01 pm

    I like this idea….Can't wait for more!

  • melissabunny100 July 15, 2014 at 1:01 pm

    I like this idea….Can't wait for more!

  • Kfran July 15, 2014 at 2:05 pm

    Did you use a mini muffin tin? These look great & have so many possibilities!

  • Shesabigstar July 15, 2014 at 2:25 pm

    Oh.my.gosh. Shay… seriously drooling over here! I'm not huge on pie but I LOVE me some coconut cream pie! I will be trying this (most likely at the holidays) FOR SURE! Best recipe ever… thank you!!

  • Samantha July 15, 2014 at 7:01 pm

    This may quite possibly be your best idea yet!! Running off to grocery store for supplies…and a little whipped cream to add on top! 🙂

  • Jordan Rose|Berlin By the Bay July 16, 2014 at 9:49 pm

    These look absolutely delicious!

  • Jaren July 17, 2014 at 3:53 am

    What a super fun idea!

  • amoveableme.com July 19, 2014 at 12:30 pm

    Would these freeze well, or would they need to be eaten after making?

  • Mix and Match Mama July 20, 2014 at 12:41 am

    The cookie shell crusts would freeze really well, but I would wait and fill it with pudding when you're ready to serve it within the next day or so and keep them in the fridge.

  • Allison Depatie July 28, 2014 at 12:25 am

    My cookie cups came out really mushy after putting them in the fridge. How could I prevent this from happening. They tasted so great!!

  • Mix and Match Mama July 28, 2014 at 9:38 am

    Mine were refrigerated 36 hours and still stayed firm. There are a couple of reasons yours could have been mushy…you left them in there a really long time (like several days), they were under-cooked, they weren't completely cold when you went to fill them (if they were at all warm when you stuck them in the fridge, they would get condensation…and therefore be mushy). Sorry they didn't turn out!

  • Rachel Page February 20, 2015 at 7:17 am

    I just made this last night and it was divine. I did double the recipe