Easy Mini Coconut Cream Pies

• 2 boxes Pre-rolled Refrigerated Pie Crusts (1 Box Comes With 2 Crusts)
• 1-2/3 cup Cold Milk
• 1 box Instant Vanilla Pudding (3 Ounce Box)
• 1 teaspoon Coconut Extract
• 1 cup Heavy Whipping Cream
• 3 Tablespoons Sugar
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Cornstarch (Optional)
• 1/4 cups Sweetened Shredded Coconut, Optional, For Garnish

1. Preheat oven to 400 degrees F. Grease 24 mini muffin tins with non stick cooking spray and set aside.
2. Unroll prepared pie crusts and using a 2-2 1/2 inch circle cutter, cut out rounds - you should get about 12 per crust. {If you are careful, you can get 13 or 14 per crust.} Gently place the dough circles into the mini muffin tins. Bake 5-8 minutes or until golden. Cool completely.
3. For the filling, whip milk, vanilla pudding and coconut extract together for 2 minutes. Set aside to thicken, 5 minutes. Spoon evenly into cooled pie shells.
4. Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto the top of the filling. Top each pie with shredded coconut and refrigerate until ready to serve.
5. *If you are making these pies in advance, then I would recommend adding the cornstarch to act as a stabilizer. If not, then you can omit it completely.*

prerolled, milk, vanilla pudding, coconut, cream, sugar, vanilla, cornstarch, ubc

Taken from tastykitchen.com/recipes/desserts/easy-mini-coconut-cream-pies/ (may not work)