Easy Mini Coconut Cream Pies

Preheat oven to 400 degrees F. Grease 24 mini muffin tins with non stick cooking spray and set aside.

Unroll prepared pie crusts and using a 2-2 1/2 inch circle cutter, cut out rounds – you should get about 12 per crust. {If you are careful, you can get 13 or 14 per crust.} Gently place the dough circles into the mini muffin tins. Bake 5-8 minutes or until golden. Cool completely.

For the filling, whip milk, vanilla pudding and coconut extract together for 2 minutes. Set aside to thicken, 5 minutes. Spoon evenly into cooled pie shells.

Whip heavy cream with sugar, vanilla and cornstarch {optional-see note below*} until stiff peaks form. Spoon or pipe onto the top of the filling. Top each pie with shredded coconut and refrigerate until ready to serve.

*If you are making these pies in advance, then I would recommend adding the cornstarch to act as a stabilizer. If not, then you can omit it completely.*