Triple Coconut Crème Pie
What “Triple Coconut” Means
-
Coconut Crust – Coconut mixed into a buttery crust
-
Coconut Pastry Cream Filling – Coconut milk + toasted coconut
-
Coconut Whipped Cream – Lightly sweetened with coconut extract, finished with toasted coconut flakes
This pie is velvety, tropical, and decadent.
Ingredients
Coconut Crust
-
1 cup graham cracker crumbs
-
1 cup sweetened shredded coconut, lightly toasted
-
6 tbsp unsalted butter, melted
-
¼ cup granulated sugar
-
Pinch of salt
For a firmer crust you can add 2–3 tbsp more crumbs.
Coconut Pastry Cream Filling
-
1 ½ cups whole milk
-
1 ½ cups full-fat coconut milk
-
¾ cup granulated sugar
-
⅓ cup cornstarch
-
¼ tsp salt
-
5 large egg yolks
-
3 tbsp unsalted butter
-
1 tsp vanilla extract
-
½–1 tsp coconut extract (optional but recommended)
-
1 ¼ cups sweetened shredded coconut, toasted
-
Optional: 2 tbsp white rum or coconut rum (stirred in at the end)
Coconut Whipped Cream Topping
-
1 ½ cups heavy whipping cream
-
3 tbsp powdered sugar
-
1 tsp vanilla extract
-
½ tsp coconut extract
-
½ cup toasted coconut flakes (for garnish)
Instructions
1. Toast the Coconut
-
Spread shredded coconut on a baking sheet.
-
Bake at 325°F (165°C) for 5–7 minutes, stirring once, until golden.
-
Cool completely.
Toasting deepens flavor and prevents sogginess.
2. Make the Coconut Crust
-
Heat oven to 350°F (175°C).
-
Combine graham crumbs, toasted coconut, sugar, and salt in a bowl.
-
Stir in melted butter until evenly moistened.
-
Press firmly into the bottom and sides of a 9-inch pie plate.
-
Bake 10 minutes, until lightly golden.
-
Cool completely before filling.
3. Make the Coconut Pastry Cream Filling
-
In a saucepan whisk together sugar, cornstarch, and salt.
-
Slowly add whole milk and coconut milk, whisking smooth.
-
Heat over medium, stirring constantly, until mixture begins to bubble and thicken.
-
In a separate bowl whisk egg yolks.
-
Temper yolks by whisking in ½ cup of the hot mixture, then pour back into the saucepan.
-
Cook 2–3 minutes more, stirring nonstop, until thick, creamy, and glossy.
-
Remove from heat and stir in butter, vanilla, coconut extract, and 1 cup of toasted coconut.
-
Let cool 10 minutes, stirring occasionally to prevent a skin.
4. Assemble the Pie
-
Pour warm coconut pastry cream into the cooled crust.
-
Smooth the top evenly.
-
Cover the surface directly with plastic wrap.
-
Chill at least 4 hours (overnight gives the cleanest slices).
5. Coconut Whipped Cream Topping
-
Beat cream, powdered sugar, vanilla, and coconut extract until medium peaks form.
-
Spread or pipe over the chilled pie.
-
Sprinkle the remaining toasted coconut flakes on top.
Tips for Best Results
-
Use full-fat coconut milk only—light coconut milk will not set as firmly.
-
Whip cream just to medium peaks so it stays soft and cloud-like.
-
Chill the pie overnight for the best flavor and texture.
-
Add a splash of rum for a bakery-style tropical twist.
Variations
-
Quadruple Coconut Pie: Add coconut liqueur to the filling + coconut cookie crust instead of graham.
-
Coconut–Pineapple “Piña Colada” Pie: Add a thin layer of crushed pineapple (well drained) between filling and whipped cream.
-
Chocolate–Coconut Silk Pie: Spread a thin dark-chocolate ganache layer on the crust before adding the filling.
- NONFAT MILK,
- SUGAR, WATER,
- ENRICHED FLOUR,
- PARTIALLY HYDROGENATED PALM KERNEL OIL,
- HIGH FRUCTOSE CORN SYRUP,
- SHORTENING (PALM OIL AND SOYBEAN OIL),
- MODIFIED FOOD STARCH,
- SHREDDED COCONUT,
- HYDROGENATED COCONUT OIL,
- TOASTED COCONUT,
- SODIUM CASEINATE,
- BAKING SODA,
- NATURAL AND ARTIFICIAL FLAVORS,
- SALT,
- DEXTROSE,
- POLYSORBATE 60,
- PROPYLENE GLYCOL,
- SORBITAN MONOSTEARATE,
- BETA CAROTENE (COLOR),
- XANTHAN GUM,
- SOY LECITHIN,
- GUAR GUM.
It's the ultimate indulgence.
No comments:
Post a Comment