Coconut Cream Pie Bites
From luisascatering 10 years ago
- n/a to make
- Serves 60 bites
These coconutty little morsels are cool, sweet, and creamy. I served them today at my friend Tina's birthday party and they were a huge hit. Next time I want to try banana cream pie bites, topped with a bruleed slice of banana. Read more .. so keep your eyes peeled! ;-) See less
Ingredients
- pie crust (make this recipe twice for 2 batches) shopping list
- 2 ½ cups all purpose flour shopping list
- 1 tablespoon granulated sugar shopping list
- 1 teaspoon kosher salt shopping list
- 2 sticks (1 cup) organic unsalted butter, very cold, cut into cubes shopping list
- 3 tablespoons organic sour cream (not low fat, it's too watery) shopping list
- 1/3 cup ice water shopping list
- ~ shopping list
- coconut pudding: shopping list
- 5 tablespoons cornstarch shopping list
- 1 cup organic granulated sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- 2 cups organic whole milk shopping list
- 1 cup organic heavy cream shopping list
- 4 egg yolks shopping list
- 2 tablespoons organic unsalted butter shopping list
- 1 teaspoon vanilla extract with vanilla beans shopping list
- 1 teaspoon natural coconut extract shopping list
- 1/2 cup shredded coconut (I use sweetened from Trader Joe's) shopping list
- ~ shopping list
- topping: shopping list
- 1 cup organic heavy cream whipped with 2 tablespoons powdered sugar shopping list
- 1/2 cup shredded coconut, toasted shopping list
How to make it
- For the pie crust:
- place flour, salt and butter in food processor and pulse until butter is pea sized. Add sour cream and pulse a couple more times, drizzling in the ice water just until mixture forms a ball. Transfer to floured parchment and wrap well. Repeat and chill for at least one hour.
- On lightly floured surface roll each dough batch out until 1/4 inch thick. Cut out into small squares with biscuit cutter (or a sharp knife or pizza cutter/ravioli cutter). You can also be creative and use cookie cutters to make other shapes.
- Place dough pieces on a parchment-lined cookie sheet. Prick each piece a few times with a fork. Bake at 400°F for 11-13 minutes, or until browned on the edges. Remove from oven. Cool completely before using.
- For coconut custard:
- Mix cornstarch, sugar and salt in a medium size saucepan. Add milk and cream and cook over medium heat until thickened, stirring constantly. Pour a spoonful amount of hot mixture into egg yolks; blend thoroughly. Add about 1/3 of the milk mixture to the egg yolks, then pour back into the saucepan. Cook another 2 or 3 minutes. Remove from the heat and add the butter and extracts. Stir in 1/2 cup of the coconut. Cover with plastic wrap and press plastic against the custard. Refrigerate until completely chilled.
- To assemble:
- Once filling and crusts are cool, spoon custard into a pastry bag fitted with a star tip or a quart or gallon size zip top bag. If you're using the zip top bag, once it's got the filling in it, cut about a half-inch or a little less off one corner. Also place whipped cream into pastry or zip top bags, preferably fitted with a star tip, but that's not absolutely necessary.
- Squeeze about 1 to 1 1/2 teaspoons of custard onto each little crust. Then top with about a teaspoon of whipped cream. Top it all off with toasted coconut. Keep refrigerated until ready to serve.
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