This Triple Coconut Cream Pie is a coconut lover’s dream! It has coconut within the crust, creamy coconut filling, and a fluffy whipped topping sprinkled with toasted coconut chips. It is pure heaven!
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🗝️ Recipe’s key factors
- This candy dessert tastes like paradise in each chunk, with an ideal stability of sweetness and coconut taste.
- It is also good for any event, from birthdays to holidays, your entire household will love this recipe.
- This scrumptious pie tastes prefer it got here from a high-end bakery, nevertheless it prices a fraction of the value to make it your self.
The coconut pastry crust on this scrumptious pie is what offers this dessert the perfect taste for those who ask me. Should you’ve by no means had a coconut pie crust then you need to give this recipe a attempt asap.
🛒 Substances
That is an summary of the elements. You will discover the total measurements and directions within the recipe card (printable) on the backside of the web page.
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Coconut Crust:
Coconut Pastry Cream:
Topping:
- heavy cream
- sugar
- vanilla extract
Chocolate-Coconut Garnish:
🗒 Directions
That is an summary of the directions. Full directions are within the recipe card on the backside of the web page.
- Mix the flour, coconut, chilly butter, sugar, and salt in a meals processor.
- Pulse till the combination is crumbly.
- Add the ice water, one tablespoon at a time. Pulse as soon as after every addition. Cease when the dough holds collectively once you press it between your fingers.
- Place the dough onto a big sheet of plastic wrap.
- Roll the dough right into a 12—to 13-inch circle on a evenly floured work floor. Match the dough right into a 9-inch pie plate (don’t stretch it), trimming extra to a 1—to 1-½-inch overhang. Flip the dough beneath alongside the rim of the pie pan and flute the perimeters. Chill at the least 1 hour earlier than baking.
- Preheat oven to 400℉. Lay a sheet of aluminum foil or parchment paper over the pie shell. Ensure it extends over the perimeters. Then, fill it with dried beans, rice, or pie weights. Bake at 400°F for 20 to 25 minutes.
- Take away the pie crust from the oven, take away the foil and beans, and return it to the oven. Bake for 10 to 12 extra minutes or till the underside of the crust has golden brown patches. Take away from oven and funky fully earlier than filling.
- Mix milk and coconut in a medium saucepan.
- Break up the vanilla bean in half lengthwise and scrape the vanilla bean seeds into the milk combination. Add the pod. Prepare dinner over medium-high warmth, stirring often, till combination virtually involves a boil. Take away from warmth.
- In one other bowl, whisk collectively eggs, sugar, and flour in a medium bowl till properly blended. Mood the eggs by whisking about ⅓-cup of the milk combination into the egg combination.
- Add the tempered egg combination to the saucepan with the milk combination. Prepare dinner over medium warmth, whisking always, for five minutes or till the combination thickens and begins to bubble.
- Then, whisk for one more 4 to five minutes or till very thick. Take away from warmth; add butter, and whisk till melted. Discard vanilla pod.
- Switch the combination to a medium bowl and place all the bowl in a bigger bowl of ice water. Stir often till the combination cools. Cowl the combination with plastic wrap, urgent it instantly onto the floor. This prevents a pores and skin from forming. Then, refrigerate it till it is fully chilly, which ought to take about 4 hours. The combination will thicken because it cools.
- Fill the baked pie shell with the pastry cream.
- Smoothing the floor.
- With an electrical mixer, beat the heavy cream, sugar, and vanilla extract at medium velocity till foamy.
- Steadily enhance the velocity to excessive, and beat till gentle peaks kind.
- Spoon or pipe the whipped cream over the pie.
- Preheat oven to 350℉. Unfold coconut chips on a baking sheet, and bake at 350° for 7 to eight minutes or till evenly brown, stirring twice.
- Cool coconut chips earlier than adorning the highest of the pie. Utilizing a vegetable peeler, scrape white chocolate curls on prime of the pie.
🥫 Storage
Storage – Retailer the pie wrapped in plastic wrap or aluminum foil and retailer it within the fridge for as much as 3-4 days.
Freezing – You may as well freeze these pies for as much as 2 months. Merely wrap them tightly in plastic wrap after which place them in a freezer-safe bag or container. Thaw in a single day within the fridge earlier than serving.
📚 Variations
- The coconut crust provides superb taste to this pie. However for those who want, you need to use store-bought refrigerated crusts as an alternative.
- I just like the style of the bigger items of coconut on prime. Nevertheless, you can too prime this pie with toasted coconut as an alternative.
- If you’re not a fan of white chocolate you can too use milk chocolate or darkish chocolate.
👩🏻🍳 Suggestions
- Roll your dough out on a well-floured floor or parchment paper.
- If you’re utilizing beans and pie weights, then line your pie crust with aluminum foil to forestall the beans or weights from touching the crust.
- The crust should be fully cooled earlier than you add the filling, so it does not skinny the filling out.
- If the crust edges get too darkish, you possibly can shield them with an aluminum pastry rim or a strip of aluminum foil.
🤔 FAQs
Have just a few questions earlier than you dive fork-first into this tropical dream pie? You are not alone! I’ve collected some widespread questions I’ve obtained (and requested myself!) so you possibly can really feel assured making this dish. I’ve acquired you coated, amici!
Should you discover that your pie is watery it is since you did not cook dinner it lengthy sufficient. The filling must thicken earlier than you add it to the pie crust.
They’re comparable however not the identical factor. Condensed coconut cream has been sweetened and sometimes coconut cream isn’t.
No, coconut cream is thicker and richer than coconut milk.
No, as a result of the pie comprises dairy, eggs, and whipped cream you do not need to go away the pie out in a single day.
In case your pie will not set that almost certainly implies that you did not cook dinner the filling lengthy sufficient. You need to make it possible for thickens earlier than you take away it from the warmth.
Nonetheless questioning one thing I didn’t reply? Don’t be shy—drop a remark or message me anytime! I like listening to from fellow coconut lovers and bakers. And hey, for those who do that pie and it turns into a brand new favourite in your house, I’d be thrilled to listen to all about it. 🥥💛 Now go on and bake your self some coconut bliss!
- This Coconut Pineapple Delight is a scrumptious dessert with a buttery graham cracker crust and a creamy pineapple coconut topping. It is also refreshing.
- This Macadamia Coconut Bread is good, moist, and filled with scrumptious coconut taste. Additionally the citrus glaze on prime offers this an island really feel that your entire household will love.
- These Chocolate Dipped Coconut Macaroons are candy treats which might be good for any event. In addition they have a crispy exterior and a chewy coconut inside, these macaroons shall be a success with everybody.
🔪 All Our Approach recommends the next
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You’ll want the next gadgets to make this recipe efficiently.
- 9-inch pie pan
- Mixing bowls
- Hand Mixer
- Plastic wrap
- Piping bag
📞 Chiacchierata (chat)
Oh my goodness—can we speak about how magical this pie is? Each chunk is sort of a gita (journey) to coconut paradise, and the layers of taste simply soften in your mouth. I nonetheless bear in mind the primary time I had a slice of the unique model at Dahlia Lounge—it was love at first chunk. And now, attending to make it at house (with my very own little twists!) is the perfect form of kitchen pleasure.
Should you’ve acquired coconut followers in your life or for those who’re planning one thing particular for Mom’s Day, that is the pie to make. Fidati di mi (belief me), everybody will ask for seconds…and the recipe! 🥥💛
Grazie mille for baking with me, amici—buon appetito and see you once more presto (quickly) with one thing else scrumptious!
Tutti a tavolo, è pronto!
Should you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What’s new? Take a look at my All Our Approach Retailer on Amazon. We’ll be including extra gadgets we love and use or want we needed to make cooking enjoyable and straightforward.
📖 Recipe
A Slice of Paradise: The Greatest Triple Coconut Cream Pie Recipe
Creamy, dreamy, and full of coconut taste, this Triple Coconut Cream Pie recipe is the last word dessert for coconut lovers. One slice will not be sufficient!
Print Pin PriceServings: 8 servings
Energy: 943kcal
As An Amazon Affiliate I earn from qualifying purchases.
Substances
Coconut Pie Shell:
- 1 cup plus 2 tablespoons all-purpose flour
- ½ cup sweetened shredded coconut
- 8 tablespoons chilly unsalted butter minimize into ½-inch items
- 2 teaspoons sugar
- ¼ teaspoon kosher salt
- ⅓ cup ice water kind of as wanted
Coconut Pastry Cream:
- 2 cups entire milk
- 2 cups sweetened shredded coconut
- 1 vanilla bean cut up lengthwise
- 2 giant 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 ” (large-shred coconut) or sweetened shredded coconut
- 1 4- to 6-ounce bar white chocolate, shaved
Directions
For the Coconut Pie Shell:
- Mix the flour, coconut, butter, sugar, and salt in a meals processor. Pulse till the combination is crumbly. Add the ice water, 1 tablespoon at a time, pulsing as soon as after every addition, till the dough holds collectively when pressed between fingers. (Dough is not going to kind a ball or clump collectively within the processor—it will likely be unfastened.) Place the dough onto a big sheet of plastic wrap, kind and press it right into a disc, wrap with plastic wrap, and chill for 30 to 60 minutes.
- Roll the dough right into a 12—to 13-inch circle on a evenly floured work floor. Match the dough right into a 9-inch pie plate (don’t stretch it), trimming extra to a 1—to 1-½-inch overhang. Flip the dough beneath alongside the rim of the pie pan and flute the perimeters. Chill at the least 1 hour earlier than baking.
- Preheat oven to 400℉.Place a sheet of aluminum foil or parchment paper on the pie shell, extending over the perimeters, and fill it with dried beans, rice, or pie weights. Bake at 400° for 20 to 25 minutes. Take away the pie crust from the oven, take away the foil and beans, and return it to the oven. Bake for 10 to 12 extra minutes or till the underside of the crust has golden brown patches. Take away from oven and funky fully earlier than filling.
For the Coconut Cream Filling:
- Mix milk and coconut in a medium saucepan. Break up the vanilla bean in half lengthwise and scrape the seeds into the milk combination. Add the pod. Prepare dinner over medium-high warmth, stirring often, till combination virtually involves a boil. Take away from warmth.
- In one other bowl, whisk collectively eggs, sugar, and flour in a medium bowl till properly blended. Mood the eggs by whisking about ⅓-cup of the milk combination into the egg combination. Add the tempered egg combination to the saucepan with the milk combination. Prepare dinner over medium warmth, whisking always, for five minutes or till the combination thickens and begins to bubble. Then, whisk for one more 4 to five minutes or till very thick. Take away from warmth; add butter, and whisk till melted. Discard vanilla pod.
- Switch the combination to a medium bowl and place all the bowl in a bigger bowl of ice water. Stir often till the combination cools. Place a bit of plastic wrap instantly on the floor of the combination so a pores and skin does not kind, and refrigerate till fully chilly, about 4 hours. The combination will thicken because it cools.
- Fill the baked pie shell with the pastry cream, smoothing the floor. With an electrical mixer, beat the whipping cream, sugar, and vanilla extract at medium velocity till foamy. Steadily enhance the velocity to excessive, and beat till gentle peaks kind. Spoon or pipe the whipped cream over the pie.
End with garnish and serve:
- Preheat oven to 350℉.Unfold coconut chips on a baking sheet, and bake at 350° for 7 to eight minutes or till evenly brown, stirring twice. Cool coconut chips earlier than adorning the highest of the pie. Utilizing a vegetable peeler, scrape white chocolate into curls on prime of the pie.
Notes
- Be sure to roll your dough out on a well-floured floor or parchment paper.
- Should you use beans and pie weights, then line your pie crust with aluminum foil to forestall the beans or weights from touching the crust.
- It is vital that the crust is totally cooled earlier than you add the filling so it does not skinny it out.
- If the crust edges get too darkish, shield them with an aluminum pastry rim or a strip of aluminum foil.
Vitamin
Energy: 943kcal | Carbohydrates: 67g | Protein: 10g | Fats: 73g | Saturated Fats: 51g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 14g | Trans Fats: 1g | Ldl cholesterol: 181mg | Sodium: 228mg | Potassium: 433mg | Fiber: 5g | Sugar: 49g | Vitamin A: 1783IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 2mg
