Coconut Cream Pie Bites

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

Jump to Recipe

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

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

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!

Want to save this recipe?

Enter your email below and we’ll send the recipe straight to your inbox (and more recipes sent daily!)

Email Address *

Save

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.

PrintRatePinSaveSaved

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

Tried This Recipe?

Mention @princesspinkygirl Or Tag #Princesspinkygirl