Coconut Cream Pies in Jars

Our dessert for Easter will be these little coconut cream pies in jars that I made tonight. I used wide mouth 8 ounce mason jars which are the perfect portion size.

My peeps bird's nests are also finished along with the table center piece; ready for the celebration tomorrow.

I used some of our natural Easter eggs for our center piece along with some wheat grass and a lovely Easter bow.

Eating coconut cream pie that look more like a bird's nest fits the theme for tomorrow.

Recipe from "Dessert in Jars" by Shaina Olmanson

Makes 6 servings

6 wide mouth 8-ounce jars

For the Crust:

2-1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 cup (2 sticks) very cold unsalted butter, diced
4-7 Tbsp. ice cold water

For the Pies:

5 large eggs, separated
1 cup sugar
3 cups milk
1/4 cup cornstarch
1 Tbsp. unsalted butter
2 tsp. vanilla extract
1/2 tsp. coconut extract, optional
1 cup coconut, plus more for topping
mini candy eggs, for garnish

1. Make pie crusts: pulse flour, salt, and sugar in a food processor. Add the butter and pulse until pea-size pieces of dough form. Start with 4 Tbsp. of water and pulse just a few times. The dough will still be crumbly, but will stick together when pressed. Add more water if needed. Remove from the machine and turn into a bowl. Press together to form a ball. Wrap in plastic and chill for at least one hour.

2. When dough is chilled, remove from the refrigerator and roll on floured surface to 1/8-1/4" thick. Use the open mouth of the jars to cut circles of dough.

3. Press one circle of dough in the bottom of each jar.

4. Bake 2" apart on a cookie sheet at 350 degrees for 10-12 minutes. They may take longer to bake depending how thick you roll out the crusts. Cool on cooling racks.

5. In a large heatproof bowl, whisk the egg yolks and 2/3 cup sugar. Whisk until the mixture is pale yellow and smooth, 30-45 seconds by hand.

6. Add the milk, cornstarch, and 1 Tbsp. butter to a medium sized saucepan. Cook over medium heat until bubbles begin to form around the edges, stirring constantly, about 5 minutes.

7. When the milk is hot, pour about 1/2 cup into the bowl of egg yolks, while whisking to temper the eggs.

8. Whisk in another 1/2 cup of the hot milk into the eggs, then pour all the egg mixture into the milk in the pan. Continue heating until it thickens and coats the back of a wooden spoon, just a minute or two.

9. Remove from the heat and add vanilla extract, coconut extract if desired, and coconut.

10. Spoon the pudding evenly over the cooled crusts in the jars. Chill until set, about 3-4 hours.

11. Preheat oven to 400 degrees. Remove the jars from the refrigerator and set 2" apart on a cookie sheet.

12. Beat egg whites until foamy. Add remaining 1/3 cup sugar and continue beating until stiff peaks form to create meringue.

13. Spoon evenly on top of the pudding in jars. Bake 4-5 minutes until meringue is golden brown.

14. When cool, top with additional shredded coconut and/or mini candy eggs for decoration.

Have a Happy Easter!