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Slice of Paradise: The Best Triple Coconut Cream Pie Recipe

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4.7 from 107 reviews

This luscious Triple Coconut Cream Pie is a tropical delight featuring a flaky coconut-infused pie shell, a rich and creamy coconut pastry cream filling, and a light whipped cream topping garnished with toasted coconut chips and white chocolate curls. Perfect for coconut lovers seeking a decadent yet refreshing dessert.

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

Instructions

  1. Prepare the Coconut Pie Shell: In a food processor, combine the flour, shredded coconut, cold butter pieces, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, pulsing once after each addition, until the dough holds together when pressed between your fingers. Avoid forming a ball in the processor; the dough will be loose. Turn it out onto plastic wrap, shape into a disc, wrap tightly, and chill for 30 to 60 minutes.
  2. Roll and Fit the Dough: On a lightly floured surface, roll the chilled dough into a 12- to 13-inch circle. Carefully transfer it to a 9-inch pie plate without stretching. Trim excess dough to leave a 1- to 1½-inch overhang. Fold the dough under along the rim and flute the edges. Chill the pie shell for at least 1 hour before baking.
  3. Bake the Pie Shell: Preheat the oven to 400°F. Line the pie shell with aluminum foil or parchment paper, extending over the edges, and fill with dried beans, rice, or pie weights to prevent bubbling. Bake for 20 to 25 minutes. Remove weights and foil, then bake the crust for an additional 10 to 12 minutes until golden brown in patches. Let cool completely before filling.
  4. Make the Coconut Pastry Cream Filling: In a medium saucepan, combine the milk and shredded coconut. Split the vanilla bean and scrape the seeds into the mixture; add the pod. Bring to just below boiling over medium-high heat, stirring occasionally, then remove from heat. In a separate bowl, whisk eggs, half the sugar (approximately ⅓ cup), and flour until smooth. Temper the eggs by whisking about ⅓ cup of the hot milk mixture into the egg mixture, then stir this back into the saucepan.
  5. Cook the Pastry Cream: Return the saucepan to medium heat and whisk constantly for about 5 minutes until the mixture thickens and starts to bubble. Continue whisking for another 4 to 5 minutes until very thick. Remove from heat, discard the vanilla pod, and whisk in softened butter until melted. Transfer the cream to a bowl set in an ice bath and stir occasionally until cool. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for about 4 hours until fully chilled and thickened.
  6. Fill the Pie Shell: Once cooled, spoon or pour the coconut pastry cream evenly into the baked pie shell and smooth the surface with a spatula.
  7. Prepare the Whipped Cream Topping: Using an electric mixer, beat the chilled heavy cream, sugar, and vanilla extract starting at medium speed until foamy. Increase speed to high and whip until soft peaks form. Spread or pipe the whipped cream over the filled pie evenly.
  8. Prepare the Toasted Coconut Garnish: Preheat the oven to 350°F. Spread the coconut chips on a baking sheet and toast them in the oven for 7 to 8 minutes, stirring twice, until lightly browned. Let the toasted coconut chips cool completely.
  9. Decorate with White Chocolate and Toasted Coconut: Using a vegetable peeler, shave curls from the white chocolate bar over the pie. Sprinkle the cooled toasted coconut chips evenly on top. Serve chilled for the best flavor and texture experience.

Notes

  • Use cold butter and ice water when making the dough to ensure a flaky crust.
  • Make sure to temper the eggs carefully to avoid scrambling in the pastry cream.
  • The pastry cream thickens more as it cools, so be patient for the best texture.
  • For a dairy-free version, substitute coconut milk for whole milk and coconut cream for heavy cream.
  • Pie weights can be substituted with dried beans or rice for blind baking.
  • The toasted coconut garnish adds a delightful crunch and enhances the coconut flavor.

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