Raspberry Coconut Mini Pies

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Raspberry Coconut Mini Pies

Indulge your taste buds with the delightful combination of tart raspberries and creamy coconut in these irresistible Raspberry Coconut Mini Pies! Perfect for any occasion, these bite-sized treats are not only a feast for the eyes but also a burst of flavor that will leave your guests begging for more. With a simple prep time of just 20 minutes and a total cooking time of 50 minutes, you can whip up a dozen of these heavenly pies in no time. Get ready to impress your friends and family with a dessert that looks gourmet but is surprisingly easy to make!

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 mini pies

Ingredients

  1. 1 cup crushed graham crackers
  2. 1/4 cup melted butter
  3. 1 cup sweetened shredded coconut
  4. 1 cup fresh raspberries
  5. 1/2 cup sugar
  6. 2 eggs
  7. 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup mini muffin tin by lightly greasing each cavity with non-stick cooking spray.
  2. In a medium mixing bowl, combine crushed graham crackers with melted butter, stirring until the mixture resembles wet sand and can hold its shape when pressed.
  3. Carefully press the graham cracker mixture into the bottom and slightly up the sides of each mini muffin cup, creating a thin, even crust. Use the back of a spoon or your fingers to compact the crust firmly.
  4. Place the prepared muffin tin in the refrigerator for 10 minutes to allow the crust to set while preparing the filling.
  5. In a separate mixing bowl, whisk together eggs, sugar, and vanilla extract until smooth and well combined.
  6. Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the mixture.
  7. Remove the chilled muffin tin from the refrigerator and distribute fresh raspberries evenly across the graham cracker crusts, placing 2-3 raspberries in each cup.
  8. Carefully pour the coconut-egg mixture over the raspberries, filling each cup about 3/4 full to prevent overflow during baking.
  9. Place the mini muffin tin in the preheated oven and bake for 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
  10. Remove from the oven and let the mini pies cool in the tin for 10 minutes at room temperature.
  11. Carefully run a small offset spatula or knife around the edges of each mini pie to loosen, then gently remove them from the tin.
  12. Transfer the mini pies to a wire rack to cool completely. The filling will continue to set as they cool.
  13. Optional: Dust with powdered sugar or top with additional fresh raspberries before serving. Best enjoyed the same day, but can be stored in an airtight container in the refrigerator for up to 2 days.

Tips

  1. Perfect Crust: Make sure to press the graham cracker mixture firmly into the muffin tin to create a sturdy crust that holds up during baking. This will prevent any sogginess and keep your mini pies intact.
  2. Chill the Crust: Don’t skip the chilling step! Refrigerating the crust for 10 minutes before adding the filling helps it set properly, ensuring a crisp texture.
  3. Fresh Raspberries: Use fresh raspberries for the best flavor and texture. If they’re not in season, you can substitute with frozen raspberries, but be sure to thaw and drain them first to avoid excess moisture.
  4. Fill Smartly: When pouring the coconut-egg mixture over the raspberries, fill each cup about 3/4 full to prevent overflow. This ensures that each mini pie bakes evenly and looks picture-perfect.
  5. Cooling Time: Allow the mini pies to cool in the tin for 10 minutes before removing them. This helps them firm up and makes it easier to take them out without breaking.
  6. Serving Suggestions: For an extra touch, dust the cooled mini pies with powdered sugar or add a few more fresh raspberries on top just before serving. They’re best enjoyed the same day but can be stored in an airtight container in the refrigerator for up to two days.

Nutrition Facts

Calories: 180kcal

Carbohydrates: 22g

Protein: 2g

Fat: 10g

Saturated Fat: 7g

Cholesterol: 40mg

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