Mango Coconut Mini Cream Pies

• 1 cup graham cracker crumbs
• 1/4 cup Land O Lakes Butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon ground ginger
• 3 Land O Lakes Eggs (yolks only), lightly beaten
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 2 cups whole milk
• 1 cup coconut milk
• 1/4 cup Land O Lakes Butter
• 1 teaspoon vanilla
• 3/4 teaspoon coconut extract
• 2 cups finely chopped fresh mango
• Raspberries, if desired
• Land O Lakes Heavy Whipping Cream, whipped, if desired

1. Heat oven to 350F.
2. Combine all crust ingredients in bowl.
3. Press 3 tablespoons into bottom of 8 (8-ounce) wide-mouth canning jars or (10-ounce) custard cups.
4. Bake 9-11 minutes or until crust is golden brown.
5. Cool completely.
6. Place egg yolks into bowl; set aside.
7. Combine 1/2 cup sugar and cornstarch in 3-quart saucepan.
8. Stir in milk and coconut milk until smooth.
9. Cook over medium-high heat 8-10 minutes or until thickened and bubbles begin to form.
10. Remove from heat.
11. Stir about 1 cup filling into yolks.
12. Stirring constantly, stir yolk mixture into milk mixture in saucepan.
13. Cook over medium heat, stirring constantly, until mixture reaches 160F.
14. Continue cooking, stirring constantly, 2-3 minutes or until mixture is smooth and thickened.
15. Remove from heat; stir in 1/4 cup butter, vanilla and coconut extract until well mixed.
16. Cool 10 minutes.
17. Top each crust with 1/4 cup mango, spreading evenly along bottom of jar.
18. Place about 1/2 cup filling into each jar.
19. Refrigerate 1-2 hours or until chilled.
20. Just before serving, top each with raspberries and whipped cream, if desired.

graham cracker crumbs, butter, sugar, ground ginger, o lakes eggs, sugar, cornstarch, milk, coconut milk, butter, vanilla, coconut extract, fresh mango, raspberries, cream

Taken from www.landolakes.com/recipe/3779/mango-coconut-mini-cream-pies (may not work)