Triple Coconut Cream Pie is a decadent dessert that features coconut in three distinct forms: a coconut crust, a creamy coconut filling, and a topping of whipped cream adorned with toasted coconut flakes. This pie is not just about taste; it’s a visual treat as well, often garnished with white chocolate shavings, making it a perfect centerpiece for any gathering.

Coconut Pie Shell:

All-purpose flour
Sweetened shredded coconut
Unsalted butter
Sugar
Salt
Ice water

Coconut Pastry Cream Filling:

Milk
Coconut milk
Sweetened shredded coconut
Vanilla bean or extract
Eggs
Sugar
Flour
Butter

Whipped Topping:

Heavy cream
Sugar
Vanilla extract

Garnish:

Unsweetened coconut chips
White chocolate for shavings

To create the coconut pie shell, combine the flour, shredded coconut, sugar, and salt in a food processor. Add cold diced butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough holds together. Chill the dough for at least 30 minutes before rolling it out and fitting it into a pie pan. Blind bake the shell until golden brown, then allow it to cool completely.

In a medium saucepan, combine the milk, coconut milk, and shredded coconut. If using a vanilla bean, scrape the seeds into the mixture and add the pod. Heat until steaming but not boiling. In a separate bowl, whisk together eggs, sugar, and flour. Temper the eggs by slowly adding a bit of the hot milk mixture, then combine everything back in the saucepan. Cook until thickened, then remove from heat and stir in butter. Let the filling cool before adding it to the baked pie shell.

Whip the heavy cream with sugar and vanilla until firm peaks form. Pile the whipped cream onto the cooled coconut filling, creating an inviting, fluffy layer.

Toast the coconut chips in the oven until golden, then sprinkle them over the whipped cream. Add white chocolate shavings for an extra touch of elegance. Chill the pie for a bit longer before slicing and serving.

Chill Your Ingredients: For a flaky crust, ensure your butter and water are very cold.
Use Quality Ingredients: Opt for high-quality coconut products and fresh vanilla for the best flavor.
Plan Ahead: This pie requires chilling time, so make it a day in advance if possible.

Yes! You can prepare the pie shell and coconut pastry cream a day ahead. Assemble the pie with whipped cream and garnish just before serving for the best presentation.

If you don't have coconut milk, you can use regular milk, but the flavor will be less intense. For a richer taste, consider using half coconut milk and half regular milk.

Coconut chips can be found at most grocery stores or online. Look for them in the baking aisle or with health foods.

Tom Douglas's Triple Coconut Cream Pie is a delightful dessert that encapsulates the essence of coconut in every layer. Whether you're celebrating a special occasion or simply indulging yourself, this pie is sure to impress. With its creamy filling, flaky crust, and beautiful presentation, it's a dessert that will leave everyone asking for seconds. So gather your ingredients, follow the steps, and enjoy a slice of this coconut heaven!