Mini Coconut Cream Pies

Preheat an oven to 350°F (180°C).

In a food processor, pulse the vanilla wafers until the texture resembles sand. Add the butter and a pinch of salt and pulse until the texture resembles wet sand. Divide the crust mixture between four 10-fl.-oz. (310-ml) oval glass baking cups and gently press to cover the bottom of each one. Place on a baking sheet and bake until the crusts are golden brown, 8 to 10 minutes. Transfer to a wire rack and let cool completely.

Meanwhile, in a saucepan over medium heat, warm the milk until small bubbles form around the edge of the pan. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, granulated sugar and a pinch of salt until smooth. Sift the flour over the egg mixture and whisk until smooth. While whisking constantly, slowly pour in the hot milk, then pour the mixture into the pan. Set over medium heat and cook, stirring constantly with a wooden spoon, until the mixture comes to a boil and thickens, about 4 minutes. Reduce the heat to low and cook, stirring constantly, until the mixture coats the back of the spoon, about 1 minute more. Remove from the heat and stir in the vanilla and 1/8 tsp. of the coconut extract.

Pour the filling through a fine-mesh sieve into a bowl, then divide among the cooled crusts. Refrigerate, uncovered, until chilled, about 2 hours.

Just before serving, in the bowl of a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar and the remaining 1/8 tsp. coconut extract. Beat on high speed until stiff peaks form, 2 to 3 minutes.

Top the pies with the whipped cream and sprinkle with the coconut. Serve immediately. Serves 4.

Williams-Sonoma Test Kitchen