Mini Coconut Cream Pies

Good morning all!
It's no secret that I love mini desserts.

Maybe I feel less guilty if I'm eating smaller portions...but I don't think it counts if I pop multiple ones in my mouth in one sitting...hmmm, oh well~
On to the recipe!
I feel like pies just come with territory when you're talking about Thanksgiving and Christmas, so lucky for you this post comes right before Thanksgiving, yay!

Guests at your holiday get-together will definitely appreciate the individual serving size :)

I first made these last year for Thanksgiving, and they were DELICIOUS!

Since then, I've actually made these a couple of times, and I've tweaked the recipe to save a little time here and there. Even with that help, they are a little involved, but SOOOO worth it, I promise!

You can do this a day in advance and refrigerate the dough and cream filling if that helps!

Here we go!

Pie Crust

1/3 c. cold water with an ice cube or two to keep it cold

1 3/4 c. all-purpose flour

1 tsp. salt

2 Tbsp. brown sugar

2/3 c. shortening

Pour flour, salt, and brown sugar into a bowl. Using a pastry blender or fork cut the shortening into the dry ingredients until it starts to resemble pea-sized clumps.

Pour in a small amount of water and press the dough together, keep adding small dashes of water until you can form the dough into a ball. Wrap in plastic wrap and refrigerate for at least 1/2 hour. 

(If you want to you can also leave it overnight)

When you are ready, break the dough ball in half and roll it out on a sheet of wax paper sprinkled lightly with flour. Cut out circles and place in a greased muffin tin. Gently push it down so it makes a little cup.

Poke a few tiny holes in the bottom so it doesn't puff up.