Triple Coconut Cream Pie – 75-Minute Recipe
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.
Recipe by Dolly Bakery· Structured by ReelsMeals
From: Instagram(view original)
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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.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Par‑bake the crust evenly
Line the crust with parchment, add pie weights, bake 15 minutes, then remove weights and bake 5‑7 minutes until golden.
Temper the eggs safely
Slowly pour the hot milk mixture into the whisked eggs while constantly whisking.
Cool before chilling
Allow the filled pie to reach room temperature before refrigerating for at least 2 hours.
Add toppings just before serving
Top the chilled pie with whipped cream, toasted coconut flakes, and white chocolate shavings right before serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Triple Coconut Cream Pie?
- About 1 hour 15 minutes in total: 40 minutes of prep and 35 minutes of cooking.
- How many servings does this Triple Coconut Cream Pie recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Triple Coconut Cream Pie recipe come from?
- It was shared by Dolly Bakery on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.