Using this shortcut of frozen mini phyllo shells makes homemade coconut pie really quick!  This recipe yields one regular sized pie or 30 mini pies.


Mini Coconut Pies


3/4 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

3 egg yolks, beaten

1 cup cream of coconut

2 cups whole milk

2 tablespoons butter

1 1/2 teaspoons vanilla

1/2 cup flaked coconut

30 phyllo shells, thawed

whipped cream, for garnish

1/4 cup coconut, toasted, for garnish


Combine sugar, cornstarch, and salt in a saucepan and whisk together.  Combine cream of coconut, milk and egg yolks and gradually into sugar mixture.


Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil one minute, stirring constantly.


Remove from heat, stir in butter and vanilla.  Strain mixture through a fine mesh strainer to remove any bits of cooked egg.


Add coconut and  pour filling into shells and top with whipped cream and toasted coconut.