COCONUT CREAM MINI PIES RECIPES

Steps:

• Preheat oven to 450°F. Roll each pie crust out to 1/8-inch thickness. Using a 3-inch circle, cut out as many rounds as possible, about 15. Transfer circles of dough to a muffin tin making sure they are flush against the pan. Prick the bottom and sides of each crust with a fork. Bake for 8-10 minutes. Let cool before filling.
• While the pie crusts are baking, toast all the coconut in a skillet over medium heat for about 5 minutes; set aside.
• Add milk to a small stainless-steel saucepan and bring just to a boil over medium heat.
• While the milk comes to a boil, combine both sugars, cornstarch and salt in a medium bowl. Combine mixture with egg yolks using a whisk until mixture lightens in color.
• Add a small amount of the boiled coconut milk to the egg mixture, whisking continuously to combine. Repeat this until half of the milk is added and then return to the saucepan. Don't forget to keep whisking the entire time! Bring the mixture to a boil over medium heat, whisking continuously. As soon as the custard starts to bubble, boil exactly two more minutes. Remove from the heat and stir in 1/2 cup toasted coconut and vanilla.
• Transfer pie crusts to a platter and scrape equal amounts of the filling into each crust. Let cool for about 30 minutes. Top each pie with Reddi-wip® Non-Dairy Whipped Topping made with Coconut Milk and remaining toasted coconut.

Steps:

• Make the pastry cream: Put milk and coconut in a medium saucepan over medium-high heat. Scrape seeds from vanilla bean and add both seeds and bean to saucepan. Bring mixture to a gentle simmer, stirring occasionally.
• In a medium bowl, whisk together eggs, sugar, and flour. While whisking, drizzle about 1/3 of the hot milk mixture into egg mixture, then slowly whisk egg-milk mixture back into saucepan. Cook over medium-high heat, whisking, until pastry cream thickens and begins to bubble, 4 to 5 minutes. Remove from heat, stir in butter, and discard vanilla bean.
• Spoon hot pastry cream into a bowl and set in a larger bowl of ice and cold water, stirring occasionally, until cooled to room temperature. Cover with plastic wrap, pressing it directly onto surface (to prevent a skin from forming) and chill until cold, at least 3 hours.
• Fill the pies: Carefully remove baked shells from brioche molds. Spoon pastry cream into shells, filling each a little more than halfway. With an electric mixer, whip cream with sugar and vanilla until it holds stiff peaks. Fill a pastry bag fitted with a large star tip (no. 6) with whipped cream and pipe a double layer of cream onto each pie, or simply spoon it on (use all the cream--the pies should look like beehive hairdos).
• Garnish the pies: With a vegetable peeler, scrape wide curls or shavings from the chunk of white chocolate. Sprinkle curls or shavings over pies, dividing evenly, and top with toasted coconut. Serve immediately.
• Note: Nutritional analysis is per mini pie.