Triple Coconut Cream Pie
A rich and creamy triple coconut cream pie featuring a par-baked all-butter coconut crust, coconut pastry cream, and whipped cream topped with toasted coconut flakes and white chocolate shavings.
Maker: Dolly Bakery
From: Instagram(view original)
Prep Time
40 min
Cook Time
35 min
Servings
Recipe details are AI-assisted from Dolly Bakery. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 crust all-butter coconut crust
- 1 cup whipped cream
- 1/2 cup toasted coconut flakes
- 1/2 cup white chocolate shavings
Coconut Pastry Cream
- 2 cups whole milk
- 1 can coconut milk
- 1 cup shredded coconut
- 1 bean vanilla bean
- 4 large eggs
- 1 cup sugar
- 2 tablespoons flour
- 1/4 cup butter
Instructions
- 1Preheat the oven to 375°F (374°F).
- 2Make the all-butter coconut crust and crimp the edges.
- 3Line the crust with parchment paper, fill with pie weights or beans, and bake for 15 minutes.
- 4Remove the parchment paper and pie weights or beans, and bake for an additional 5-7 minutes, or until the crust is golden brown.
- 5In a medium saucepan, combine the whole milk, coconut milk, shredded coconut, and vanilla bean. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling.
- 6In a small bowl, whisk together the eggs, sugar, and flour. Temper the egg mixture by slowly pouring the warm milk mixture into the eggs, whisking constantly.
- 7Return the saucepan to the stovetop and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
- 8Remove the saucepan from the heat and stir in the butter until melted.
- 9Strain the coconut pastry cream into the baked pie crust.
- 10Allow the pie to cool to room temperature, then refrigerate for at least 2 hours.
- 11Just before serving, top the pie with whipped cream, toasted coconut flakes, and white chocolate shavings.