- 24
- 15 mins
- 30 mins
Ingredients
- 2 refrigerated pie crusts
- 1 - 8 ounce package cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon coconut extract
- 1/2 teaspoon rum extract
- 1 egg
- 1 Tablespoon flour
- 1 cup shredded sweetened coconut
- 1 cup Cool Whip, thawed
- 1/4 cup toasted coconut
Preparation
Step 1
Yield: 24 mini pies
Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
Cut 24 round circles out of the pie crust using a 2 1/2 inch cookie cutter or cup. Press each circle into the prepared muffin tin.
Beat the cream cheese until creamy. Add the sugar and extracts and beat again.
Add the egg and beat until just mixed in. Stir in the flour and shredded coconut.
Fill the pie crusts with the coconut mixture. Bake for 15-16 minutes. Remove and let cool 10 minutes in the pan.
Remove the pies gently and place on a wire rack to cool for one hour. Refrigerate until chilled all the way through. Pipe the Cool Whip on top of each pie and sprinkle with toasted coconut. Refrigerate in a sealed container.