The Best Triple Coconut Cream Pie Recipe

Introduction

Indulge in the tropical delight of The Best Triple Coconut Cream Pie, a luscious dessert layered with coconut-flavored pastry cream, a flaky coconut crust, and topped with fluffy whipped cream. This pie combines rich textures and flavors to satisfy any coconut lover’s craving.

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:
• 1½ cups (2 ounces) unsweetened coconut “chips” (large-shred coconut) or sweetened shredded coconut
• 1 (4- to 6-ounce) bar white chocolate, shaved

Instructions

1. Step 1: Prepare the coconut pie shell by combining flour, shredded coconut, cold butter, sugar, and salt in a food processor. Pulse until crumbly. Add ice water one tablespoon at a time, pulsing after each, until dough holds when pressed between fingers.
2. Step 2: Form dough into a disc, wrap it in plastic, and chill for 30 to 60 minutes.
3. Step 3: Roll chilled dough into a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate without stretching. Trim excess to leave a 1- to 1½-inch overhang.
4. Step 4: Turn dough edges under and flute. Chill at least 1 hour.
5. Step 5: Preheat oven to 400°F. Line crust with foil or parchment and fill with pie weights, dried beans, or rice.
6. Step 6: Bake shell for 20 to 25 minutes. Remove weights and foil, then bake an additional 10 to 12 minutes until bottom is golden brown. Cool completely.
7. Step 7: For the filling, combine milk, shredded coconut, and vanilla bean seeds and pod in a saucepan. Heat until almost boiling, then remove from heat.
8. Step 8: Whisk eggs, ½ cup sugar, and flour in a bowl. Temper eggs by slowly adding a third of the hot milk mixture while whisking. Return mixture to saucepan.
9. Step 9: Cook over medium heat, whisking constantly until thickened and bubbling, about 5 minutes, then whisk for another 4 to 5 minutes until very thick. Remove from heat, add butter, whisk until melted, and discard vanilla pod.
10. Step 10: Transfer to a bowl placed in ice water, stir occasionally until cool. Cover surface with plastic wrap to prevent skin and refrigerate about 4 hours until fully chilled and thickened.
11. Step 11: Fill cooled pie shell with pastry cream, smoothing the top.
12. Step 12: Beat heavy cream, remaining 2 tablespoons sugar, and vanilla extract with an electric mixer on medium until foamy. Increase speed to high and beat until soft peaks form.
13. Step 13: Spoon or pipe whipped cream over filled pie.
14. Step 14: Preheat oven to 350°F. Toast coconut chips on a baking sheet for 7 to 8 minutes, stirring twice, until lightly browned. Cool completely.
15. Step 15: Garnish pie with toasted coconut chips and white chocolate curls made by shaving the chocolate with a vegetable peeler. Serve immediately.

Tips & Variations

• Use sweetened coconut for a richer flavor or unsweetened for a less sweet pie.
• For an extra coconut kick, sprinkle toasted coconut inside the bottom of the crust before adding the pastry cream.
• Make the crust dough ahead and freeze wrapped up to 2 days before using.
• Substitute heavy cream topping with coconut whipped cream for a dairy-free version.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped cream topping. To serve, allow the pie to sit at room temperature for 10-15 minutes for easier slicing. Avoid freezing as the texture of the pastry cream and whipped cream may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie shell without a food processor?

Yes, you can combine the ingredients in a bowl using a pastry cutter or two knives to cut the butter into the flour mixture until crumbly. Then proceed with adding ice water as directed.

How can I prevent the pie crust from becoming soggy?

Baking the crust fully before adding the filling helps prevent sogginess. Also, chilling the dough well before baking and using pie weights for blind baking promotes a crisp crust.

The Best Triple Coconut Cream Pie Recipe

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★★★★★

4.9 from 65 reviews

This luscious Triple Coconut Cream Pie features a crunchy coconut-infused pie crust, a smooth and creamy coconut pastry filling, topped with fluffy whipped cream and finished with toasted coconut and white chocolate curls. Perfect for coconut lovers seeking a decadent and elegant dessert.

• Author: Kai
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 5 hours 30 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 or sweetened shredded coconut
• 1 4- to 6-ounce bar white chocolate, shaved

Instructions

1. Prepare the Coconut Pie Shell: Combine the flour, shredded coconut, cold butter pieces, sugar, and salt in a food processor and pulse until the mixture turns crumbly. Gradually add ice water one tablespoon at a time, pulsing after each addition until the dough holds when pressed between fingers. Form the dough into a disc using plastic wrap, chill for 30 to 60 minutes, then roll out to a 12-13 inch circle.
2. Shape and Bake the Pie Crust: Carefully fit the rolled dough into a 9-inch pie plate, trim excess leaving a 1 to 1½ inch overhang. Tuck the dough edge under and flute the rim. Chill for at least 1 hour. Preheat oven to 400°F. Line the crust with foil or parchment, fill with pie weights or dried beans, and bake for 20-25 minutes. Remove weights and bake an additional 10-12 minutes until golden brown patches appear. Cool completely.
3. Make the Coconut Pastry Cream: In a saucepan, combine whole milk, shredded coconut, and scraped seeds plus pod of vanilla bean. Heat over medium-high until just below boiling. In a separate bowl, whisk eggs, part of the sugar, and flour. Temper the egg mixture by gradually whisking in about ⅓ cup of the hot milk mixture. Return tempered eggs to saucepan and cook over medium heat, whisking constantly for 5 minutes until thickened and bubbling, then whisk for another 4-5 minutes until very thick. Remove from heat, whisk in softened butter, and discard vanilla pod.
4. Cool the Pastry Cream: Transfer to a bowl set in an ice water bath, stirring occasionally until cooled. Cover surface with plastic wrap to prevent skin formation and refrigerate for at least 4 hours until completely chilled and thickened.
5. Fill the Pie Shell: Spoon the chilled pastry cream into the baked pie shell, smoothing the surface evenly.
6. Prepare the Whipped Cream Topping: Using an electric mixer, beat chilled heavy cream with sugar and vanilla extract starting at medium speed until foamy, then increase to high speed and whip until soft peaks form. Spread or pipe the whipped cream over the pastry cream layer.
7. Make the Coconut-Chocolate Garnish: Preheat oven to 350°F. Spread coconut chips on a baking sheet and bake for 7-8 minutes, stirring twice, until lightly browned. Cool before using.
8. Decorate and Serve: Sprinkle the toasted coconut chips over the whipped cream topping. Using a vegetable peeler, shave curls of white chocolate from the bar and arrange on top of the pie for garnish. Serve immediately or keep refrigerated.

Notes

• Use cold butter to achieve a flaky pie crust texture.
• Pie weights or dried beans help prevent the crust from puffing or shrinking during blind baking.
• Chilling the dough before baking is essential to maintain shape and texture.
• Tempering the eggs prevents curdling and ensures a smooth custard.
• Cover pastry cream with plastic wrap touching the surface to avoid skin formation.
• Use either unsweetened coconut chips or sweetened shredded coconut for garnish based on preference.
• Store leftover pie covered in refrigerator for up to 3 days.

Keywords: Coconut cream pie, coconut dessert, creamy pie, coconut custard pie, triple coconut pie, homemade pie crust