Triple coconut cream pie

Triple coconut cream pie

4 reviews, 4.2 star(s). 75% would make again

Ready in 45 minutes

If you love coconut you will love this


2 cups milk
2 cups Sweetened shredded coconut
1 each Vanilla bean; split lengthwise
2 large Eggs
1/2 cup Sugar
2 tblspoons Sugar
3 tblspoons All purpose flour
1/4 cup Unsalted butter; =1/2 stick
1 ea 9inch Pie shell; prebaked & cooled
2 1/2 cups Heavy cream; chilled
1/3 cup Sugar
1 tsp Pure vanilla extract
2 ounce Unsweetened "chip" or large-shred coconut
4 ounce White chocolate; chunks for curls

Original recipe makes 6 Servings



To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium high heat and stir occasionally until the mixture almost comes to a boil.

In a bowl, whisk together the eggs, sugar and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/3 cup) of scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until cold. The pastry cream will thicken as it cools. (first 7 ingredients)

When the pastry cream is cold fill the prebaked pie shell, (another recipe) with it, smoothing the surface. In an electric mixer with whisk attachment, whip the heavy cream with the sugar and vanilla on medium speed. Gradually increase the speed to high, and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream, and pipe it all over the surface of the pie, or spoon it over. (next 4 ingredients)

For the garnish, preheat the oven to 350. Spread the coconut chips on a baking sheet and toast in the oven watching carefully and stirring once or twice, since coconut burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 ounces of the white chocolate into curls. Decorate each piece of pie with toasted coconut and white chocolate curls just before serving.

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Calories Per Serving: 1146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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hollie13 3y ago

Excellent pie. I added 1/4 teaspoon coconut extract to give the filling more of a coconut taste and doubled the filling recipe because there wasn't enough to fill the pie shell. I would recommend this recipe to anyone; everyone loved this pie.
batbat 4y ago

After seeing a similar pie on Food Network's "The Best I Thing I Ever Ate," I had to give this a try. I don't know that the name for this particular recipe is accurate because the only place where there's coconut is in the pastry cream. I made the pie crust with coconut rum and coconut water and made the whipped cream topping with coconut rum instead of vanilla. Hence, triple coconut. The pie was excellent. The pastry cream was a little tight and there wasn't quite enough to fill the shell. I wish I'd cooked it a little less thick. Will definitely make this again.
citygirllost 6y ago

[I posted this recipe.]
kcbrand 10y ago

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