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

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4.8 from 133 reviews

This luscious Triple Coconut Cream Pie is a delightful tropical dessert featuring a flaky coconut pie crust, a rich coconut pastry cream filling infused with vanilla bean, and a fluffy whipped cream topping. Finished with toasted coconut chips and delicate white chocolate shavings, this pie captures the essence of paradise in every bite.

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) 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 crumbly. Gradually add ice water, one tablespoon at a time, pulsing after each addition until the dough holds together when pressed between fingers. Form the dough into a disc, wrap in plastic, and chill for 30 to 60 minutes. Roll out into a 12–13 inch circle, fit into a 9-inch pie plate without stretching, trim excess to leave a 1–1½ inch overhang, then tuck and flute the edges. Chill for at least 1 hour before baking.
  2. Bake the Pie Shell: Preheat oven to 400°F. Line the pie shell with foil or parchment and fill with pie weights, dried beans, or rice. Bake for 20 to 25 minutes, remove weights and lining, then bake for an additional 10 to 12 minutes until golden brown patches appear on the crust bottom. Remove from oven and cool completely before filling.
  3. Make the Coconut Pastry Cream: In a medium saucepan, combine milk, shredded coconut, and vanilla bean seeds plus pod. Heat over medium-high, stirring occasionally until nearly boiling, then remove from heat. In a separate bowl, whisk eggs, half the sugar, and flour until combined. Temper the egg mixture by whisking in about ⅓ cup of the hot milk mixture. Return the tempered eggs to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 5 minutes. Continue whisking 4 to 5 more minutes until very thick. Remove from heat, whisk in softened butter until melted, then discard vanilla pod. Transfer cream to a bowl placed in an ice bath, stirring occasionally until cooled. Cover surface with plastic wrap to prevent skin formation and refrigerate at least 4 hours until fully chilled and thickened.
  4. Fill the Pie: Spoon the chilled pastry cream into the cooled pie shell and smooth the surface evenly.
  5. Prepare the Whipped Cream Topping: Using an electric mixer, beat the chilled heavy cream with sugar and vanilla extract starting at medium speed until foamy, then increase to high speed until soft peaks form. Spread or pipe the whipped cream over the filled pie.
  6. Toast Coconut Garnish: Preheat oven to 350°F. Spread the coconut chips on a baking sheet and toast for 7 to 8 minutes, stirring twice until lightly browned. Let cool completely before decorating.
  7. Decorate the Pie: Garnish the whipped cream topping with toasted coconut chips and white chocolate curls created using a vegetable peeler. Serve immediately for the best texture and flavor.

Notes

  • Ensure the pie shell is fully cooled before filling to prevent the pastry cream from melting.
  • Placing plastic wrap directly on the pastry cream while chilling prevents a skin from forming.
  • To avoid overmixing, whip the cream just until soft peaks form.
  • Use pie weights or dried beans to keep the crust from puffing up during blind baking.
  • You can substitute sweetened shredded coconut for unsweetened coconut chips depending on preference for garnish sweetness.
  • Store the pie refrigerated and consume within 2 days for optimal freshness.

Find it online: https://crispcharm.com/a-slice-of-paradise-the-best-triple-coconut-cream-pie-recipe/