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coconut cookie cups baked in graham cracker crust on a blue plate
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Coconut Cream Pie Cookie Cups

This Homemade Coconut Cream Pie Cookie Cups Recipe is a combination of a graham cracker cookie crust (think homemade chocolate chip cookie dough + graham cracker crumbs minus the chocolate chips) and no bake coconut cream pie filling. This easy summer dessert is a total crowd pleaser! And a step-by-step video!
Prep Time1 hour
Cook Time10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie Cookie Cups
Servings: 24 Mini Cookie Cups
Author: Michelle

Ingredients

Graham Cracker Cookie Cups

  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup graham cracker crumbs
  • 1 1/4 cups all-purpose flour

Whipped Cream

  • 2 cups heavy whipping cream
  • 1 Tbsp vanilla instant pudding mix, this stabilizes the whipped cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp vanilla extract

Coconut Cream Pie

  • 1 3.4 package of vanilla instant pudding mix (reserve 1 Tbsp for whipped cream)
  • 1 cup milk
  • 1 1/2 cups sweetened coconut, shredded
  • 1 tsp vanilla extract

Topping

  • toasted coconut

Instructions

Cookies:

  • Preheat the oven to 350 degrees. Grease a 24-cup mini muffin tin with baking spray. Set aside.
  • Beat butter, granulated sugar, and brown sugar together until well combined (using a standing mixer, hand mixer, or by hand).
  • Add in the egg, and mix until combined.
  • Add in vanilla extract, baking soda, and salt, mixing until combined.
  • Next, add in graham cracker crumbs and flour. Mix until well combined.
  • Using a 1” cookie scoop (about 1 Tbsp) disperse dough evenly between the muffin cups.
  • Bake for 9-10 minutes, or until the tops are lightly golden and the centers have risen (once you take the cookie cups out of the oven, the centers might sink a bit, which is fine).
  • Immediately, or within a couple of minutes, press centers down to form a cup shape (I used a tsp to do this).
  • Allow to cool completely.

Whipped Cream:

  • With a standing mixer or hand mixer, whip the heavy cream and 1 Tbsp of instant vanilla pudding mix until soft peaks form. Add in powdered sugar and vanilla extract, and whip until the consistency of whipped cream.
  • Divide whipped cream in half.

Coconut Cream Pie Filling

  • Mix the remaining instant vanilla pudding mix and 1 cup of milk together, until the mixture has thickened.
  • Add in shredded coconut and vanilla extract, mixing until combined.
  • Fold half of the whipped cream into the coconut pudding mixture, folding until combined.
  • Divide the filling between the cookie cups, and top with whipped cream (I used a pastry bag and star tip) and toasted coconut.
  • Enjoy!
  • Refrigerate leftovers.