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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/the-best-triple-coconut-cream-pie-recipe/