A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe

A slice of Triple Cream Pie on a white plate with the full pie in the background.

5 from 1 vote

A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe

Creamy, dreamy, and packed with coconut flavor, this Triple Coconut Cream Pie recipe is the ultimate dessert for coconut lovers. One slice won't be enough!

Course: Dessert pie

Cuisine: American

Servings: servings

Calories: 943kcal

Author: Marisa Franca @ All Our Way

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

Get Recipe Ingredients

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

TIPS:

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