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

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Cozy A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe, Made Simple

There’s something about a coconut cream pie that instantly transports me to a sunny, serene place—like a quiet afternoon on a tropical porch. This pie, with its buttery crust, velvety coconut pastry cream, and cloud-like whipped topping, is exactly that: a slice of paradise. I love how every bite offers that toasty coconut crunch alongside the lush, creamy filling, making it a real crowd-pleaser.

You’ll find this A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe surprisingly approachable, even if you’ve never made a cream pie before. From the flaky coconut-sprinkled crust to the rich, fragrant filling infused with real vanilla and coconut, each step guides you to success with plenty of tips along the way.

Preparing this pie is a peaceful kitchen meditation for me—taking the time to toast coconut, whisk carefully, and watch everything come together is incredibly satisfying. I can’t wait to share this recipe with you so you can experience that same joy.

Ingredient Lowdown

• All-purpose flour: The backbone of our flaky crust—provides structure and tenderness.
• Sweetened shredded coconut: Adds texture and layers of coconut flavor in both crust and filling; substitute with unsweetened for less sweetness.
• Cold unsalted butter: Key for that toasty, buttery crust. Keep it chilled for flakier results.
• Sugar: Sweetens crust and filling; I split it for balance and control.
• Kosher salt: Enhances all the flavors—don’t skip.
• Ice water: Just enough to bring dough together without overworking.
• Whole milk: Creates the creamy base of our coconut pastry cream.
• Vanilla bean: Fresh seeds infuse the cream with deep fragrant warmth. Don’t toss the pod until after cooking!
• Eggs: Essential for thickening the custard smoothly and richly.
• Unsalted butter (softened): Enriches the custard’s silkiness.
• Heavy cream, sugar, vanilla extract: Whipped into clouds for the perfect light topping.
• Unsweetened coconut chips & white chocolate: Toasted, they become aromatic garnishes with inviting crunch and pure sweetness.

Set Up for Success

Before diving in, gather your ingredients and tools so everything is within reach. Preheat your oven to 400℉ for the crust and line your pie pan. Having a chilled space for resting dough and chilling the pastry cream will help each step shine. With this mise en place set, you’ll glide through the process with confidence and joy.

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

1. Prepare the coconut pie shell. In your food processor, pulse flour, shredded coconut, cold butter pieces, sugar, and salt until the mixture looks crumbly and sandy. Add ice water tablespoon by tablespoon, pulsing after each, just until the dough sticks when squeezed between your fingers. It won’t clump up like a typical dough, but that’s perfectly fine.
2. Shape and chill the dough. Turn the dough out onto plastic wrap, form it into a disc, then wrap and chill for 30-60 minutes. This resting period is crucial for a tender, flaky crust without shrinking.
3. Roll and fit the dough. Gently roll out on a lightly floured surface to a 12- to 13-inch circle. Don’t stretch; instead, gently lift and fit it into your 9-inch pie plate. Trim excess and flute the edges for a charming finish. Chill for at least one hour to firm up the shape.
4. Blind bake the crust. Line the chilled crust with foil or parchment and fill with dried beans or pie weights. Bake at 400℉ for 20-25 minutes. Then remove the weights and bake another 10-12 minutes until golden patches appear. This double bake ensures a crisp, sturdy base that won’t get soggy.
5. Make the coconut cream filling. In a saucepan, warm milk, shredded coconut, and the seeds plus pod of the split vanilla bean until just about to boil, releasing that intoxicating coconut-vanilla aroma. Meanwhile, whisk together eggs, part of the sugar, and flour.
6. Temper and thicken the custard. Slowly whisk a portion of the hot milk mixture into your eggs to warm them gently. Pour everything back into the pan, then simmer over medium heat, whisking constantly. Watch as the mixture thickens and bubbles, then whisk a bit longer until luxuriously thick and smooth.
7. Finish and chill the pastry cream. Stir in softened butter until melted — it adds silkiness. Remove the vanilla pod and cool the cream quickly in an ice bath, covering with plastic wrap right on the surface to prevent skin. Chill until fully set and cold, about 4 hours.
8. Fill the baked crust. Smooth the cold pastry cream evenly in your golden pie shell, preparing for the crowning touch.

9. Make the whipped cream topping. Using an electric mixer, beat chilled heavy cream with sugar and vanilla extract. Start slow, then speed up until soft peaks form—airy, but still holding their shape, like little creamy clouds.
10. Top and garnish your pie. Spread or pipe the whipped cream generously over the cooled pie. To finish, pre-toast coconut chips in a 350℉ oven until lightly browned and fragrant, then let cool. Use a vegetable peeler to shave white chocolate curls, sprinkling them with toasted coconut atop the pie for irresistible texture and eye-catching beauty.
11. Chill & serve. Refrigerate for at least one hour to meld flavors and keep the whipped cream firm. When you slice into this pie, you’ll get a perfect cross-section of crisp crust, creamy coconut custard, and pillowy whipped cream.

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

• Swirl in some lime zest and a tablespoon of fresh lime juice to add bright, tropical notes.
• Top with toasted macadamia nuts for a buttery crunch that pairs beautifully with coconut.
• Mix a handful of finely chopped pineapple into the custard for a subtle fruity surprise.
• Substitute the white chocolate garnish with dark or bittersweet chocolate curls for a deeper contrast.
• Add shredded toasted almond flakes to the topping for extra texture and nuttiness.
• For a vegan twist, swap dairy components with coconut milk and coconut-based alternatives (adjust thickening agent accordingly).

Storage & Make-Ahead Tips

• Refrigerate: Keep the pie covered tightly with plastic wrap or a pie dome for up to 3 days; the crust stays crisp longest if you store it separately and assemble just before serving.
• Freeze: Bake the crust ahead and freeze wrapped airtight for up to 1 month. You can also freeze the custard filling in a sealed container but whip fresh cream when ready.
• Make ahead: The coconut pastry cream can be made 1-2 days in advance—just cover with plastic wrap directly on the surface to prevent skin.
• Thawing: For frozen crusts, thaw overnight in the fridge and then bake as directed. Don’t freeze the assembled pie with whipped topping for best texture.
• Serving reminder: Bring the pie to room temperature 10–15 minutes before slicing for the best texture and flavor release.

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

• Can I use frozen shredded coconut? Yes! Just thaw and drain any excess moisture before use to keep dough and filling from becoming soggy.
• What if I don’t have coconut chips for garnish? You can toast larger shredded coconut flakes or even chopped nuts for a similar toasty crunch.
• How do I prevent the pie crust from getting soggy? Blind baking thoroughly and chilling the crust before filling really helps, plus serving the pie within a day keeps textures fresh.
• Can I make this pie vegan? It’s possible by substituting dairy with coconut milk and a vegan egg replacer, but thickening and texture might vary; experiment with cornstarch or agar-agar.
• Is it better to use fresh vanilla beans or extract? Vanilla beans add a beautiful speckled look and richer flavor, but good-quality vanilla extract works well in a pinch.

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