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Baby Chocolate Coconut Cream Pies

Baby Chocolate Coconut Cream Pies Recipe

  • 5-oz bittersweet chocolate, melted and divided
  • 12 miniature graham cracker pie crusts
  • 1/2 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups half & half/light cream
  • 1 1/2 cups coconut milk (regular or light)
  • 1 tsp vanilla extract
  • 1 1/2 cups finely chopped sweetened flaked coconut
  • lightly sweetened whipped cream
  • Directions1. Brush individual graham cracker crusts with melted chocolate, using about 1.5-oz. Place in the refrigerator to harden.
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