I’ve never had Coconut Cream Pie. There’s actually a lot of pies I haven’t tried. I just don’t make them or order them or get them much. Instead, I make Coconut Cream Pie Cupcakes.

And they’re just as good. The entire cupcake part is graham cracker, which is the best part of pie anyways, and then the coconut cream cheese frosting is creamy, coconut-y, and a little pudding-y. It’s beautiful. Probably better than actual coconut cream pie.

The other reason these cupcakes are better than pie is because the crust-to-coconut-cream is always even. Like, you know how you get to the end of your slice of pie, and then it’s just all crust and you’re out of filling? Or at the beginning of the slice, the crust is super thin or fell off in the scooping process, and it’s all filling? It’s awkward. It doesn’t maximize your dessert experience. And I am all about maximizing dessert experience.

Also, the good thing about this recipe is that you can change it out for different flavors. The flavor of the frosting comes from a coconut pudding mix, and you could easily use another pudding mix flavor. Banana Cream Pie? Chocolate Pudding Pie? Pistachio Pie? So many possibilities.

I’m not sure if you could switch out another cookie or crack for graham cracker in the cake part. If you try it, please comment and tell me because I would love to know. (I’m imagining maybe Chips Ahoy or shortbread instead of graham cracker? You can probably expect to see future recipes on here using those ideas.)

What’s your favorite type of pie? Should I go out and try an actual Coconut Cream Pie?

-Audrey

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Coconut Pie Cupcakes

Description

Graham Cracker Cupcakes with Coconut Frosting

Ingredients

· 1½ cups graham cracker crumbs
· ½ cup all purpose unbleached flour
· 2½ teaspoons baking powder
· pinch of salt
· ½ cup (1 stick) unsalted butter, room temperature
· ¾ cups sugar
· 2 large eggs
· 1 teaspoon vanilla extract
· ¾ cup cream

For the Frosting

8 ounces full-fat cream cheese, softened to room temperature
1/4 cup unsalted butter, softened to room temperature
2–2 1/2 confectioners’ sugar
1 packet Coconut pudding mix
2 teaspoons vanilla extract

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Instructions

1. Preheat your oven to 350 F and line your cupcake pan.
2. In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
3. With your electric mixer on medium, beat together the softened butter and sugar until light and fluffy.
4. Add in one egg at a time beating after each one. next mix in the vanilla.
5. Add the flour mixture (about ⅓) and mix well, add the cream and alternate between each one mixing well. Start and end with the flour mixture.
6. Scoop batter into cupcake pan about ¾ full and bake for 20-22 minutes.
7. While they’re baking, make the frosting: Beat together the cream cheese and butter until smooth and fluffy. Add in the pudding packet and powdered sugar, and start mixing slowly before increasing the speed as you incorporate it. Add the vanilla extract. Beat on high until fluffy.
8. Frost cooled cupcakes.