Coconut Cream Cheesecake Pie Bites

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 cup Cool whip
  • 1 tbsp Flour
  • 1/4 cup Sugar

• Nuts & Seeds

  • 1 cup Coconut, sweetened
  • 1/4 cup Coconut, toasted
  • 1/2 tsp Coconut extract

• Bread & Baked Goods

  • 2 Pie crusts, refrigerated

• Dairy

  • 1 8 ounce package Cream cheese

• Beer, Wine & Liquor

  • 1/2 tsp Rum extract

Found on insidebrucrewlife.com

Description

Directions

• Preheat the oven to 350 degrees. Spray a mini muffin tin with nonstick spray.
• Cut 24 round circles out of the pie crust using a 2 1/2 inch cookie cutter or cup. Press each circle into the prepared muffin tin.
• Beat the cream cheese until creamy. Add the sugar and extracts and beat again.
• Add the egg and beat until just mixed in. Stir in the flour and shredded coconut.
• Fill the pie crusts with the coconut mixture. Bake for 15-16 minutes. Remove and let cool 10 minutes in the pan.
• Remove the pies gently and place on a wire rack to cool for one hour. Refrigerate until chilled all the way through. Pipe the Cool Whip on top of each pie and sprinkle with toasted coconut. Refrigerate in a sealed container.