Coconut Cream Pie Bites

5 from 1 vote

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

Prep Time20

Cook Time10

Chill1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 168kcal

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