Blueberry Lemon & Coconut Minipies
Try these zesty minipies inspired in some of my favorite pies.They're creamy, easy to make, and the flavors of coconut, lemon, and blueberry mix quite well together.
Equipment
- Food processor
- Beater
- Cupcake pan
Ingredients
Crust
- 18 graham crackers, pulverized (about 2 cups)
- 8 tbsps of butter, melted
Filling
- 1 ½ cups of blueberries
- ¼ cup butter, melted
- ⅛ cup of sugar
- ⅓ can of sweetened condensed milk (½ cup)
- ⅓ can of coconut milk (½ cup)
- 2 eggs
- ⅓ cup of lemon juice
- 1 tsp vanilla
- ¼ tsp of ground cardamom
- 2 tsps flour
- 1 ½ cups of coconut flakes
Instructions
Crust
- Preheat the oven to 350 °F.
- Pulverize the Graham Crackers with your food processor or a blender.
- Mix the pulverized crackers with the melted butter in a bowl.
- Grease each cupcake mold. Then, place a handful of the mix inside each mold. Press the mix against the bottom, so you get a firmer crust.
- Bake the crust for 20 minutes.
Filling
- Mix the sugar and the melted butter in a bowl. Add the eggs, one by one, while mixing all with the beater.
- Add the lemon juice. Keep mixing while you add the ingredients. Blend with coconut milk and the sweetened condensed milk.
- Add salt, flour, and vanilla.
- Blend the coconut flakes and cardamom with the mix.
- In the same bowl, but with the spat, mix the blueberries with the rest.
Build the mini pies
- Take the cupcake pan out of the oven after 20 minutes, or when the crusts are golden.
- Pour the mix over each crust until filling them.
- Bake for 20 minutes or until the filling gets done.
- Take the mini pies out of the oven and let them chill for 2 hours in the fridge.
- Indulge! Try to share some, a dozen mini pies can be too much!
Video
Notes
This recipe is delicious and completely worthwhile. Still, keep in mind that it requires a two-hour wait, while the mini pies get chilled in the fridge.