Mini Coconut Cream Pie

Although I'm a 2nd year resident, I don't get to work with the interns for quite a long time - 2.5 months because of how my rotations are set up (this is super atypical).

While I'm bummed not to get to know the new interns as well, they have time to learn the computer system/pagers and re-learn some medicine that may have been forgotten during 4th year medical school vacation (at least, before I take them under my wing hehe).
Mini Coconut Cream Pie | Obsessive Cooking Disorder
I made these mini coconut cream pies a while back, during one of my last rotations, the Fitkin floor, as an intern (I used many of the same ingredients from my Chocolate Cake with Coconut Frosting). Fitkin is general medicine rotation which pairs up interns and 3rd years together on a month of 28 hr call - it's designed to give us a lot of independence to prep the interns to be residents and to prep the 3rd years to be attendings.
Mini Coconut Cream Pie | Obsessive Cooking Disorder
Since I had this rotation at the end of the year, it was great practice for me, as my 3rd years let me take the lead in managing patients and carrying the admission pagers.

They say that jumping from 1st to 2nd year is the hardest transition... surprisingly harder than going from med student to intern/1st year of residency (even though that's when you change from "student" to "doctor with an MD which means your orders and prescriptions are real now.")
Mini Coconut Cream Pie | Obsessive Cooking Disorder
I do enjoy teaching and we had an excellent medical student who was eager to learn. Although just a fresh 2nd year, she did a great job with her patients. A good medical student is a boon to a tired intern, as they can help with filing paperwork, making phone calls, and setting up appointments. Although I do try very hard to not give any scut work to students (they are paying a lot of Yale tuition to learn after all), the last 4 hours of your 28 hr hour is generally a haze which any help is gladly appreciated.
Mini Coconut Cream Pie | Obsessive Cooking Disorder
Plus, medical students are cute and charming. There is a very entertaining (if somewhat dark) satire on the difference between medical students and residents on Gomerblog. Some of my favorite excerpts from that post are:

medical student knows anatomy, biochemistry, microbiology, pathophysiology, and pharmacology, but knows nothing about clinical medicine.  
resident knows clinical medicine and is only too happy to have forgotten everything else.

A medical student is motivated by the quest for knowledge and a hope for a better tomorrow. 
A resident is motivated only by coffee and sleep.

medical student loves to ask and be asked questions: why? where? what? when? how?  
resident asks only two questions: (1) can the patient go home? and (2) can I go home?  
Mini Coconut Cream Pie | Obsessive Cooking Disorder
I'm sharing this Mini Coconut Cream Pie (recipe adapted from Bobby Flay and Allrecipes), which I brought to my team to eat during one of our 28 hr call days. It kept quite well in the room, although it was all gone by early afternoon. Glucose is needed for brain power on call days! 

Mini Coconut Cream Pie


Ingredients
GRAHAM CRACKER CRUST
1 1/2 cups finely ground graham cracker crumbs
1/4 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)

COCONUT CUSTARD
1 cup coconut milk
1/2 cup heavy cream
4 large egg yolks
1/4 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon almond extract

WHIPPED CREAM / TOPPING
1 1/2 cups heavy whipping cream.
4-5 tablespoons sugar
coconut flakes, toasted

Directions
GRAHAM CRACKER CRUST: Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon in a bowl. Press mixture into your mini tart tins (made 3 mini tarts for me). Bake at 375 degrees F for 7 minutes. Let it cool. 

COCONUT CUSTARD: In a medium saucepan and combine coconut milk and 1/2 cup of heavy cream and bring to a simmer. In another bowl, whisk egg yolks, sugar and cornstarch. Slowly pour the warm milk into the egg mixture, stirring frequently, to temper the eggs.  Pour the mixture back into the saucepan over medium heat; bring to a boil, whisking constantly, until thickened. Add almond extract. Cool to room temperature then chill at least an hour in the refrigerator.

WHIPPED CREAM: While custard is chilling, make the whipped cream. Chill a metal mixing bowl with a refrigerator or freezer prior. Combine sugar and heavy whipping cream in your mixing bowl. With an electric mixer, beat until the cream reaches stiff peaks, about 5 min. 

Once the coconut custard is chilled, gently fold 1/2 cup of the whipped cream with the custard. Reserve the remainder of the whipped cream for the topping.

ASSEMBLY: Spoon your coconut custard into your cooled tarts. With a pipping bag, swirl the shipped cream on top of the custard. Sprinkle the toasted coconut flakes on top. Chill until ready to serve.


41 comments

  1. Omg these are so adorable!! I can't wait to make these! I'm definitely pinning this so I remember to try it soon. Thanks for the great recipe!

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  2. These look incredible and so refreshing! I love anything coconut and these look perfect for summer.

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    1. I love coconut so much! I drink a lot of coconut water because it's refreshing

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  3. These look absolutely delicious, I would love to have one right now :)

    -Sarah
    www.myfrostedlife.com

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    1. thanks! my team and my husband ate them quickly haha

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  4. Hey! Great Post :) I love coconut cream pie and these look so goooood so I'm definitely going to be using this recipe soon.

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  5. Oh my, don't these look lovely as well as delicious! I absolutely love coconut cream pie, and basically anything made in a graham cracker crust, so these are definitely for me!

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  6. Can you come home and make these? Can I go home and eat these?

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  7. i'm sure you're meant to eat only one of these at a time, but i'm not sure i could stop there! bravo!

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  8. THese look tasty! I might have to make these. I got a thing for coconuts.

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    Replies
    1. I love all things coconut - coconut meat, water, milk, dessert :)

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  9. These look so good!

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  10. these look sooo good!!! im getting hungry again even though i had a big lunch haha

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  11. These look fun, delicious, not too complicated, and easy to modify for gluten free!!

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  12. This looks absolutely SCRUMPTIOUS! I love the idea of using graham crackers as the crust...and the topping looks so light and airy! Perfect for summer!

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  13. These look adorable AND delicious and I LOVE your photography as well!

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  14. Oh my goodness, these are so cute and would be perfect to serve at a party!

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    Replies
    1. They're great for entertaining - mini desserts always impress people

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  15. These look great! I love coconut and that Graham crust! Cute and charming indeed.

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  16. I love the ratio of pie filling to delicious crust with this mini size!

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  17. Omg these look so delicious! It doesn't help that I was already hungry! :-D

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    1. Pie for dinner is ok by me (may have been guilty of this a few times)

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  18. I love that these are so little! It will feel like I'm cheating on my healthy diet, except I'm just enjoying in moderation. Love! Photographs are beautiful, too.

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    1. The perk of mini pies is they're nicely portioned for you :) Usually I just eat 1/3 of each mini pie to keep in moderation and make it last longer (... or you can be like B and eat the whole pie in one gulp)

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  19. These look amazing. I am wondering what the Australian equivalent to graham crackers are?

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    1. Not sure - there may be biscuits that are similar. Sadly I have not been to Australia yet so I couldn't tell you (it's definitely on my travel bucket list)

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  20. These look absolutely delicious and adorable! Being Filipino, we have an affinity for coconut!

    Hannah
    Floraful

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