Coconut Cream Pie Bites

Mini coconut cream pies in a graham cracker crust made in less than 30 minutes.

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Mini Coconut Cream Pies in bit form! A homemade graham cracker crust filled with creamy vanilla pudding mixed with fresh pieces of coconut.

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If you know anything about me, you know that I don’t really cook as much as I assemble. This recipe is very easy and takes no time at all!

Coconut Cream Pie Bites

Ingredients

• 1 cup graham cracker crumbs
• 6 tablespoons melted butter
• 1/4 cup powdered sugar
• 1 package Jell-O vanilla instant pudding
• 1 cup cold milk
• 1 cup Cool Whip, thawed
• 3/4 cup sweetened flake coconut
• Carmel Sauce (optional)

How to Make Coconut Cream Pie Bites

• Preheat oven to 350 degrees
• Grease mini muffin pan with non-stick butter spray
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon (Some people find that this is too much butter and the butter starts to pool – Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.)
• Evenly distribute mixture to the mini muffin cups (makes about 18-20). Press along the bottom and sides to make a “cup”. Do not make the bottom too thick or the butter could pool when cooking.
• Bake for 5 minute or until top edges start to get golden brown.
• Let cool completely.
• When cool, use a knife to loosen cups and “pop” out of muffin pan.
• Combine pudding mix and milk in medium bowl with whisk for about 2 minutes. Stir in 1/2 cup of Cool Whip and 1/2 cup coconut.
• Place pudding mixture in a plastic sandwich bag and cut the bottom corner off – use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
• Refrigerate until firm.
• Toast remaining coconut.
  HOW TO TOAST THE COCONUT: Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 3-5 min. or until lightly browned, stirring frequently.
• Sprinkle toasted coconut on top of pudding cup, top each pie with remaining Cool Whip (right before serving) and sprinkle with toasted coconut.
• Drizzle with caramel sauce (optional)
• Enjoy!

5 from 1 vote

Coconut Cream Pie Bites

Author — Jennifer Fishkind

Serves — 12

Mini coconut cream pies in a graham cracker crust made in less than 30 minutes.

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Cook Mode —Prevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill 1 hour hr

Total Time 1 hour hr 30 minutes mins

Ingredients

  

1x2x3x

• ▢ 1 cup graham cracker crumbs
• ▢ 6 tablespoons melted butter
• ▢ ¼ cup powdered sugar
• ▢ 1 package Jell-O vanilla instant pudding
• ▢ 1 cup cold milk
• ▢ 1 cup Cool Whip thawed
• ▢ ¾ cup sweetened flake coconut
• ▢ Carmel Sauce optional

Instructions

 

• Preheat oven to 350 degrees
• Grease mini muffin pan with non-stick butter spray
• In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon

  TIP: Some people find that this is too much butter and the butter starts to pool – Melt the butter and add slowly to the crumbs, a little bit at a time, making sure it’s not too wet. You can always add more. You want a soft dough that sticks together slightly when you try to form a ball, not a wet dough.
• Evenly distribute mixture to the mini muffin cups.

  Press along the bottom and sides to make a “cup”. Do not make the bottom too thick or the butter could pool when cooking.
• Bake for 5 minute or until top edges start to get golden brown.
• Let cool completely.
• When cool, use a knife to loosen cups and “pop” out of muffin pan.
• Combine pudding mix and milk in medium bowl with whisk for about 2 minutes. Stir in 1/2 cup of Cool Whip and 1/2 cup coconut.
• Place pudding mixture in a plastic sandwich bag and cut the bottom corner off – use this to fill the cups with the pudding (or you can just use a spoon to place a spoonful in the cup.
• Refrigerate until firm.
• Toast remaining coconut.
• HOW TO TOAST THE COCONUT: Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 3-5 min. or until lightly browned, stirring frequently.
• Sprinkle toasted coconut on top of pudding

Nutrition Info

Calories: 168kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 179mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Calcium: 38mg | Iron: 1mg

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