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COCONUT CREAM TARTLETS or COCONUT CREAM PIE * flaky butter crust * homemade MICROWAVE easy custard filling

12/31/2018

3 Comments

 
Picture
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make the custard
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fill the pie shells
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coconut cream pie
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coconut cream pie, toasted
My husband loves coconut cream pie and so did my mother.  When my mother was in hospice, he took a coconut cream pie to her every night.  Although she only had a few bites, it was their special time together and she looked forward to it every day. 

We were having a small New Year's Eve party this year and I only wanted "pick up" desserts, so I decided to make my coconut cream filling and put it into my 1-bite tartlet shells.  Just a quick buttery crust, pushed into miniature muffin tins and baked ~ then filled with a MICROWAVE easy homemade coconut cream filling.  Refrigerate until you're ready to serve them.  

You can toast the coconut if you want, but I really prefer un-toasted, soft coconut.


COCONUT CREAM PIE FILLING
(for the TARTLETS, make HALF of the recipe)      
 
 
3 cups half-and-half~OR~1-1/2 cups EACH half-and-half AND coconut milk
2 eggs ~ OR ~ 3 egg yolks
3/4 cup white sugar………………….…1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted or not (your choice, but I don’t like it toasted)
1 tsp. vanilla extract…………………...1/2 tsp. coconut extract

***
1 cup heavy whipping cream
1 TB sugar …………………………………..1/2 tsp pure vanilla extract

(OR) container of Cool Whip
 
***

In a large microwave-proof bowl, whisk together half-and-half, eggs, sugar, flour and salt. Heat on HIGH for 1 minute intervals, whisking after 1 minute each.  It should be thick after 3 minutes; so whisk again and stir in the extracts and most of the coconut.   Spread in the pie shell ~or~ put about 2 tsp. into each little tart shell.  Then chill 2 to 4 hours, or until firm.
 
Beat the heavy whipping cream, sugar and vanilla extract until stiff peaks form.  Top chilled pie with whipped cream (or Cool Whip), and with remaining 1/4 cup of coconut.
 
 
Note: To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally.

***


TARTLET PIE SHELLS:
1 cup flour …………...................………….… 6 TB unsalted butter, chilled
1/4 tsp salt  …...................…………………...3 TB cold water
1/2 cup sugar

Preheat oven to 350.  Quickly spritz the bottom of 24 mini-muffin tins with non-stick baking spray (containing flour)

 
Mix flour, 6 TB chilled butter (cut into pieces) and salt until mixture resembles coarse crumbs (use pastry cutter or 2 forks ~ or pulse in your food processor).  Add water ~ mix/pulse until dough forms a ball.  Chill for 30 minutes.

 
Shape dough into 24 small balls and put into mini-muffin tins, pressing dough onto bottom and sides.   Bake for about 7-10 minutes or until lightly golden brown.  Cool about 10 minutes before removing from mini-tins and filling. 

***



 


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Easy FLAKY BUTTER PIE CRUST
3 Comments
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