Ingredients:
- 1 package refrigerated pie crusts (or homemade)
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
- ½ cup semisweet chocolate chips
- 1 cup evaporated milk
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks
- ¼ cup unsalted butter
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease a mini muffin pan.
- Roll out pie crusts and cut into circles to fit mini muffin cups. Press circles into the cups.
- Bake crusts for 6–7 minutes until lightly golden.
- In a saucepan, combine evaporated milk, sugars, egg yolks, and butter over medium heat. Cook, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat, stir in coconut, pecans, chocolate chips, and vanilla.
- Spoon filling into baked crusts.
- Bake for an additional 8–10 minutes until set. Cool before serving.
Enjoy!!
