This Triple Coconut Cream Pie is a coconut lover's dream! It has coconut in the crust, creamy coconut filling, and a fluffy whipped topping sprinkled with toasted coconut chips. It's pure heaven!
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🗝️ Recipe's key points
- This sweet dessert tastes like paradise in every bite, with a perfect balance of sweetness and coconut flavor.
- It's also perfect for any occasion, from birthdays to holidays, your whole family will love this recipe.
- This delicious pie tastes like it came from a high-end bakery, but it costs a fraction of the price to make it yourself.
The coconut pastry crust on this delicious pie is what gives this dessert the best flavor if you ask me. If you've never had a coconut pie crust then you should give this recipe a try asap.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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Coconut Crust:
- all-purpose flour
- sweetened shredded coconut
- unsalted butter
- sugar
- kosher salt
- ice water
Coconut Pastry Cream:
- whole milk
- sweetened shredded coconut
- vanilla bean split
- large eggs
- sugar
- all-purpose flour
- unsalted butter
Topping:
- heavy cream
- sugar
- vanilla extract
Chocolate-Coconut Garnish:
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Combine the flour, coconut, cold butter, sugar, and salt in a food processor.
- Pulse until the mixture is crumbly.
- Add the ice water, one tablespoon at a time. Pulse once after each addition. Stop when the dough holds together when you press it between your fingers.
- Place the dough onto a large sheet of plastic wrap.
- Roll the dough into a 12—to 13-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie plate (don’t stretch it), trimming excess to a 1—to 1-½-inch overhang. Turn the dough under along the rim of the pie pan and flute the edges. Chill at least 1 hour before baking.
- Preheat oven to 400℉. Lay a sheet of aluminum foil or parchment paper over the pie shell. Make sure it extends over the edges. Then, fill it with dried beans, rice, or pie weights. Bake at 400°F for 20 to 25 minutes.
- Remove the pie crust from the oven, remove the foil and beans, and return it to the oven. Bake for 10 to 12 more minutes or until the bottom of the crust has golden brown patches. Remove from oven and cool completely before filling.
- Combine milk and coconut in a medium saucepan.
- Split the vanilla bean in half lengthwise and scrape the vanilla bean seeds into the milk mixture. Add the pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
- In another bowl, whisk together eggs, sugar, and flour in a medium bowl until well blended. Temper the eggs by whisking about ⅓-cup of the milk mixture into the egg mixture.
- Add the tempered egg mixture to the saucepan with the milk mixture. Cook over medium heat, whisking constantly, for 5 minutes or until the mixture thickens and begins to bubble.
- Then, whisk for another 4 to 5 minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod.
- Transfer the mixture to a medium bowl and place the entire bowl in a larger bowl of ice water. Stir occasionally until the mixture cools. Cover the mixture with plastic wrap, pressing it directly onto the surface. This prevents a skin from forming. Then, refrigerate it until it's completely cold, which should take about 4 hours. The mixture will thicken as it cools.
- Fill the baked pie shell with the pastry cream.
- Smoothing the surface.
- With an electric mixer, beat the heavy cream, sugar, and vanilla extract at medium speed until foamy.
- Gradually increase the speed to high, and beat until soft peaks form.
- Spoon or pipe the whipped cream over the pie.
- Preheat oven to 350℉. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until lightly brown, stirring twice.
- Cool coconut chips before decorating the top of the pie. Using a vegetable peeler, scrape white chocolate curls on top of the pie.
🥫 Storage
Storage - Store the pie wrapped in plastic wrap or aluminum foil and store it in the fridge for up to 3-4 days.
Freezing - You can also freeze these pies for up to 2 months. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. Thaw overnight in the fridge before serving.
📚 Variations
- The coconut crust adds amazing flavor to this pie. But if you prefer, you can use store-bought refrigerated crusts instead.
- I like the taste of the larger pieces of coconut on top. However, you can also top this pie with toasted coconut instead.
- If you are not a fan of white chocolate you can also use milk chocolate or dark chocolate.
👩🏻🍳 Tips
- Roll your dough out on a well-floured surface or parchment paper.
- If you are using beans and pie weights, then line your pie crust with aluminum foil to prevent the beans or weights from touching the crust.
- The crust must be completely cooled before you add the filling, so it doesn't thin the filling out.
- If the crust edges get too dark, you can protect them with an aluminum pastry rim or a strip of aluminum foil.
🤔 FAQs
Have a few questions before you dive fork-first into this tropical dream pie? You're not alone! I've collected some common questions I've received (and asked myself!) so you can feel confident making this dish. I've got you covered, amici!
If you find that your pie is watery it's because you didn't cook it long enough. The filling needs to thicken before you add it to the pie crust.
They are similar but not the same thing. Condensed coconut cream has been sweetened and typically coconut cream is not.
No, coconut cream is thicker and richer than coconut milk.
No, because the pie contains dairy, eggs, and whipped cream you don't want to leave the pie out overnight.
If your pie won't set that most likely means that you didn't cook the filling long enough. You want to make sure that thickens before you remove it from the heat.
Still wondering something I didn’t answer? Don’t be shy—drop a comment or message me anytime! I love hearing from fellow coconut lovers and bakers. And hey, if you try this pie and it becomes a new favorite in your home, I’d be thrilled to hear all about it. 🥥💛 Now go on and bake yourself some coconut bliss!
📗 Related Recipes
- This Coconut Pineapple Delight is a delicious dessert with a buttery graham cracker crust and a creamy pineapple coconut topping. It's also refreshing.
- This Macadamia Coconut Bread is sweet, moist, and full of delicious coconut flavor. Also the citrus glaze on top gives this an island feel that your whole family will love.
- These Chocolate Dipped Coconut Macaroons are sweet treats that are perfect for any occasion. They also have a crispy exterior and a chewy coconut interior, these macaroons will be a hit with everyone.
🍽 What to serve with triple coconut cream pie recipe
I like to serve this sweet treat with coffee or a glass of cold milk. However, you can pair it with an easy meal like this Homemade Spinach Ricotta Ravioli.
You can never go wrong with serving this coconut dessert after a sumptuous meal of Prime Rib Roast. What an excellent way to end a special occasion. u
Or you can always make some tasty, relaxing Chai tea with our delicious mix.
If you want a tasty liqueur with your dessert, our Homemade Irish Cream is just what you need.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- 9-inch pie pan
- Mixing bowls
- Hand Mixer
- Plastic wrap
- Piping bag
📞 Chiacchierata (chat)
Oh my goodness—can we talk about how magical this pie is? Every bite is like a gita (trip) to coconut paradise, and the layers of flavor just melt in your mouth. I still remember the first time I had a slice of the original version at Dahlia Lounge—it was love at first bite. And now, getting to make it at home (with my own little twists!) is the best kind of kitchen joy.
If you've got coconut fans in your life or if you're planning something special for Mother's Day, this is the pie to make. Fidati di mi (trust me), everyone will ask for seconds...and the recipe! 🥥💛
Grazie mille for baking with me, amici—buon appetito and see you again presto (soon) with something else delicious!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe
Ingredients
Coconut Pie Shell:
- 1 cup plus 2 tablespoons all-purpose flour
- ½ cup sweetened shredded coconut
- 8 tablespoons cold unsalted butter cut into ½-inch pieces
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- ⅓ cup ice water more or less as needed
Coconut Pastry Cream:
- 2 cups whole milk
- 2 cups sweetened shredded coconut
- 1 vanilla bean split lengthwise
- 2 large eggs
- ½ cup plus 2 tablespoons sugar divided
- 3 tablespoons all-purpose flour
- ¼ cup unsalted butter softened
- Topping:
- 2½ cups heavy cream chilled
- ⅓ cup sugar
- 1 teaspoon vanilla extract
Chocolate-Coconut Garnish:
- 1- ½ cups 2 ounces unsweetened coconut “chips ” (large-shred coconut) or sweetened shredded coconut
- 1 4- to 6-ounce bar white chocolate, shaved
Instructions
For the Coconut Pie Shell:
- Combine the flour, coconut, butter, sugar, and salt in a food processor. Pulse until the mixture is crumbly. Add the ice water, 1 tablespoon at a time, pulsing once after each addition, until the dough holds together when pressed between fingers. (Dough will not form a ball or clump together in the processor—it will be loose.) Place the dough onto a large sheet of plastic wrap, form and press it into a disc, wrap with plastic wrap, and chill for 30 to 60 minutes.
- Roll the dough into a 12—to 13-inch circle on a lightly floured work surface. Fit the dough into a 9-inch pie plate (don’t stretch it), trimming excess to a 1—to 1-½-inch overhang. Turn the dough under along the rim of the pie pan and flute the edges. Chill at least 1 hour before baking.
- Preheat oven to 400℉.Place a sheet of aluminum foil or parchment paper on the pie shell, extending over the edges, and fill it with dried beans, rice, or pie weights. Bake at 400° for 20 to 25 minutes. Remove the pie crust from the oven, remove the foil and beans, and return it to the oven. Bake for 10 to 12 more minutes or until the bottom of the crust has golden brown patches. Remove from oven and cool completely before filling.
For the Coconut Cream Filling:
- Combine milk and coconut in a medium saucepan. Split the vanilla bean in half lengthwise and scrape the seeds into the milk mixture. Add the pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
- In another bowl, whisk together eggs, sugar, and flour in a medium bowl until well blended. Temper the eggs by whisking about ⅓-cup of the milk mixture into the egg mixture. Add the tempered egg mixture to the saucepan with the milk mixture. Cook over medium heat, whisking constantly, for 5 minutes or until the mixture thickens and begins to bubble. Then, whisk for another 4 to 5 minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod.
- Transfer the mixture to a medium bowl and place the entire bowl in a larger bowl of ice water. Stir occasionally until the mixture cools. Place a piece of plastic wrap directly on the surface of the mixture so a skin doesn't form, and refrigerate until completely cold, about 4 hours. The mixture will thicken as it cools.
- Fill the baked pie shell with the pastry cream, smoothing the surface. With an electric mixer, beat the whipping cream, sugar, and vanilla extract at medium speed until foamy. Gradually increase the speed to high, and beat until soft peaks form. Spoon or pipe the whipped cream over the pie.
Finish with garnish and serve:
- Preheat oven to 350℉.Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until lightly brown, stirring twice. Cool coconut chips before decorating the top of the pie. Using a vegetable peeler, scrape white chocolate into curls on top of the pie.
Notes
- Make sure you roll your dough out on a well-floured surface or parchment paper.
- If you use beans and pie weights, then line your pie crust with aluminum foil to prevent the beans or weights from touching the crust.
- It's vital that the crust is completely cooled before you add the filling so it doesn't thin it out.
- If the crust edges get too dark, protect them with an aluminum pastry rim or a strip of aluminum foil.
Nutrition
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