Nutella Coconut Cream Mini Pies

Delightful mini pies combining Nutella and coconut cream in a buttery crust.

Prep Time15

Cook Time12

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy, Indulgent

Servings: 12 servings

Calories: 250kcal

1 package Refrigerated sugar cookie dough 16.5 oz package
1 box Coconut cream pudding mix 3.4 oz box, prepared according to package directions
½ cup Nutella hazelnut cocoa spread
to taste Whipped cream or Cool Whip homemade or store-bought

Step 1: Preheat your oven to 350°F (175°C) and soften the refrigerated sugar cookie dough.
Step 2: Divide the dough into small balls and press into a greased mini muffin tin to form cups. Bake for 10-12 minutes until golden.
Step 3: Prepare the coconut cream pudding according to package directions and chill.
Step 4: Once the cookie cups are cooled, fill each with the chilled coconut cream filling and top with Nutella.
Step 5: Add a dollop of whipped cream on top and optionally sprinkle with shredded coconut.
Step 6: Chill the assembled mini pies for at least 30 minutes before serving.

Ensure cookie crusts are fully cooled before adding filling to prevent sogginess. Use a piping bag for decorative whipped cream topping.