Triple Coconut Cream Pie
Creamy. Toasted. Totally unforgettable.
Some desserts are a vibe. And this one? It's the kind you serve when you want to impress, indulge, and create a little culinary magic. The Triple Coconut Cream Pie isn’t just dessert—it’s an experience. With layers of rich coconut pastry cream, a flaky coconut-studded crust, and swirls of whipped cream topped with coconut and white chocolate curls, it’s everything sweet dreams are made of.
So, whether you’re baking this for Easter, Thanksgiving, or just a Sunday dinner that deserves a standing ovation, here’s your guide to coconut bliss.
🥥 Ingredients
For the Coconut Pie Crust:
1 cup + 2 tbsp all-purpose flour
1/2 cup shredded sweetened coconut
8 tbsp cold unsalted butter
2 tsp granulated sugar
1/4 tsp kosher salt
1/3 cup ice-cold water
For the Coconut Pastry Cream:
1 cup whole milk (preferred)
1 cup canned unsweetened coconut milk
2 cups shredded sweetened coconut
1 vanilla bean, split lengthwise
2 large eggs
1/2 cup + 2 tbsp sugar
3 tbsp all-purpose flour
4 tbsp room-temperature unsalted butter
For the Whipped Cream & Toppings:
2 1/2 cups heavy whipping cream
1/3 cup sugar
1 tsp pure vanilla extract
Pinch kosher salt (optional)
2 oz unsweetened coconut chips or shreds (toasted)
4–6 oz white chocolate (shaved or in curls)
👩🍳 Step-by-Step Guide
1. Make the Coconut Pie Crust
In a bowl, mix flour, coconut, sugar, and salt.
Cut in cold butter until pea-sized crumbs form.
Add ice water one tbsp at a time until dough forms.
Press into a disk, wrap, and chill for at least 1 hour.
Roll out and line a 9-inch pie pan. Blind bake with parchment and pie weights at 375°F until golden (20–25 min). Cool completely.
2. Create the Coconut Pastry Cream
In a saucepan, heat both milks, shredded coconut, and vanilla bean until steaming.
In a bowl, whisk eggs, sugar, and flour until smooth.
Temper the eggs by slowly adding the hot milk mixture while whisking.
Return to the pan and cook over medium heat, whisking until thickened (about 3–5 minutes).
Off heat, stir in butter until silky.
Strain to remove coconut bits (optional) and chill with plastic wrap on the surface.
3. Prepare the Whipped Cream
In a cold bowl, whip cream, sugar, vanilla, and salt until stiff peaks form.
4. Assemble the Pie
Fill the cooled crust with chilled pastry cream.
Pipe or spoon whipped cream on top.
Garnish with toasted coconut and white chocolate shavings.
Chill until ready to serve.
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✨ Final Thoughts
Luxury isn’t just a look—it’s a mindset, a moment, and a choice to honor your own beauty. Just like with fashion, baking is about expressing who you are—layer by indulgent layer. This pie is proof that dessert can be both elegant and wildly satisfying.
So go ahead—bake the pie, light the candles, pour the bubbly. Because the best kind of beauty? It starts from the inside out (and might be filled with coconut cream).
