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Mini Coconut Cream Pies

RECIPES » Mini Coconut Cream Pies


  • 1 sleeve graham crackers
  • 1/2 stick butter, melted
  • 1 package Margaritaville Coconut Cream Pie Filling Mix
  • 2 cups milk
  • Whipped cream
  • 1/3 cup shredded coconut


  1. Preheat oven to 350 degrees.
  2. Crush graham crackers and mix with melted butter.  Set aside.
  3. Add full pouch of Margaritaville Coconut Cream Pie Filling Mix and 2 cups of milk to a large bowl.
  4. Using an electric mixer, mix on low speed for two minutes or until mixture has thickened.
  5. Place cupcake liners in a cupcake pan and fill each 3/4 full with pie filling mixture.
  6. Fill each liner the remainder of the way with graham cracker crumbs and gently smooth. 
  7. Place cupcake pan in freezer for 60 minutes or until set.
  8. Meanwhile, spread coconut evenly on baking sheet and bake for 7 minutes or until golden brown, tossing occasionally for even cooking. 
  9. Remove cupcake pan from freezer, carefully unmold pies and serve graham cracker side down.
  10. Top each pie with whipped cream and sprinkle with toasted coconut.