Best 4 Triple Coconut Cream Pie Recipes

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If you're looking for a delightful coconut treat, the triple coconut cream pie is sure to satisfy your cravings. With its layers of creamy coconut filling, flaky crust, and toasted coconut topping, this dessert is an explosion of coconut flavor. The perfect combination of textures and flavors makes it a favorite among coconut lovers and a delightful addition to any special occasion or sweet tooth craving. Whether you're a seasoned baker or just starting out, our curated selection of recipes will guide you through the steps of creating this classic dessert.

Let's cook with our recipes!

OLD FASHIONED COCONUT CREAM PIE



Old Fashioned Coconut Cream Pie image

This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!

Provided by Carol H.

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 9

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
¾ cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
  • In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
  • Pour the filling into the pie shell and chill until firm, about 4 hours.
  • Top with whipped topping and with the reserved coconut.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g

TRIPLE COCONUT CREAM PIE



Triple Coconut Cream Pie image

This is a recipe from the chef Tom Douglas. This pie is named for its crust, filling and topping. The crust has coconut, and the filling. Top off the pie with shaved white chocolate. I really like this pie because the filling fills the pie up to the top. Make sure you read over the whole recipe before taking it on.

Provided by valgal123

Categories     Pie

Time P1DT16h50m

Yield 1 9 inch pie, 8 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
2 tablespoons all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup cold unsalted butter, cut into small pieces
2 teaspoons sugar
1/4 teaspoon kosher salt
3 -5 tablespoons ice water
2 cups milk
2 cups sweetened flaked coconut
1 vanilla bean
2 large eggs
3/4 cup sugar, plus
2 tablespoons sugar, divided
3 tablespoons all-purpose flour
1/4 cup cold unsalted butter, cut into pieces
1/4 cup sugar
1 1/2 cups whipping cream, chilled
1/2 teaspoon vanilla extract
1 1/2 cups unsweetened flaked coconut (large-shred coconut) or 1 cup sweetened flaked coconut
4 ounces bar white chocolate, shaved

Steps:

  • FILLING: Combine milk and 2 cups sweetened coconut in a 3 1/2-quart saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.
  • Whisk together eggs, 1/2 cup plus 2 tablespoons sugar, and flour in a medium bowl until well blended. Gradually whisk about 1/3 cup milk mixture into egg mixture; pour back into saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thickens and begins to bubble. Whisk 3 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod. Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Remove medium bowl from ice bath, and place plastic wrap directly on surface of mixture; chill 4 hours or until cold. (Mixture will thicken.).
  • CRUST:Pulse first 5 ingredients in a food processor 6 to 10 times or until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor-it will be loose.).
  • Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 1 hour.
  • Roll dough to a 12- to 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate, trimming excess to a 1- to 11/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.
  • Preheat oven to 400°. Place a sheet of aluminum foil or parchment paper in piecrust, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 minutes. Remove from oven; discard foil and beans, and return piecrust to oven. Bake for 14 to 17 more minutes or until edges are golden brown. Remove from oven, and cool completely on a wire rack.
  • TOPPING: Fill baked Coconut Piecrust with pastry cream, smoothing surface. Beat whipping cream, remaining 1/4 cup sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.
  • Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until golden, stirring twice. Cool. Top pie with coconut, and garnish, if desired.

Nutrition Facts : Calories 878.9, Fat 62.6, SaturatedFat 44, Cholesterol 170.3, Sodium 216.5, Carbohydrate 74.9, Fiber 4.5, Sugar 51.5, Protein 9.5

TRIPLE THREAT COCONUT CREAM PIE



Triple Threat Coconut Cream Pie image

We're in love with Tom Douglas' Coconut Cream Pie from Dahlia Bakery here in Seattle, but at $35 a pie plus a $5 deposit for the plate--I knew I had to come up with my own. I watched a demo of his on the local public television website, but still felt I needed to add my own touch. I'm proud to say it's a winner! Take that, Mr. Douglas. . . . One note: I would highly recommend you follow the instructions for a great pie crust below, for optimal crispiness and flavor. Otherwise, you can roll out a store-bought dough, and just before rolling it out, sprinkle the coconut on top and roll it in. Will be more susceptible to burning, but should be okay if you watch it close. I always make a big batch of my All Butter Pie Pastry, recipe #239831, and keep it in the freezer for easy prep. I've rolled the coconut into the prepared, thawed dough with no problem.

Provided by Battle in Seattle

Categories     Pie

Time 1h45m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 23

1 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1/3 cup sweetened flaked coconut
8 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen for 10 minutes
1 1/2 tablespoons sour cream
2 tablespoons ice water
1 (13 1/2 ounce) can coconut milk, well stirred (NOT cream of coconut!)
1 cup whole milk
1/2 cup sweetened flaked coconut
1 vanilla bean, split (can substitute 1 tsp. vanilla extract)
2/3 cup granulated sugar, divided
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract (optional, but highly recommended)
2 tablespoons unsalted butter, cut into 4 pieces
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons dark rum (optional)
1/4 cup sweetened flaked coconut, toasted
1 ounce white chocolate, shaved

Steps:

  • For Pie Shell:
  • Process flour, salt, sugar and coconut together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about five to seven one-second pulses.
  • Using fork, mix sour cream and ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for two 1-second pulses. Repeat with remaining sour cream mixture.
  • Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 teaspoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, two to three one-second pulses.
  • Flatten into 4-inch disk; wrap in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. You may also place wrapped disks in freezer bags and refrigerate for up to two days, or freeze up to six months. Simply bring to a pliable (but cold!) temperature before rolling out.
  • Place in 9-inch pie plate, trim and flute edges, and cover with foil. Fill foil to top rim with pie weights or dry beans.
  • Blind bake pie shell at 400F for 20 minutes. Remove from oven, reduce temperature to 350°F Remove pie weights and foil, and bake at 350F an additional 10-20 minutes, or until shell is golden brown--not just "blonde." Let cool completely.
  • For Filling:.
  • Bring the coconut milk, milk, coconut, vanilla bean, 1/3 Cup sugar and salt to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar.
  • When the mixture reaches a simmer, whisk the egg yolks to break them up, then whisk in the remaining 1/3 Cup sugar and cornstarch until well combined and no lumps remain.
  • Gradually whisk the simmering liquid into the yolk mixture to temper it, and then return the mixture to the saucepan, scraping the bowl with a rubber spatula. Vanilla bean can be discarded at this time.
  • Bring the mixture to a simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on the surface and the mixture is thickened, about 30 seconds.
  • Off the heat, whisk in the coconut extract (and vanilla if you're subbing) and butter. Pour the filling into the cooled crust, press a sheet of plastic wrap directly on the surface of the filling, and refrigerate until the filling is cold and firm, at least 3 hours.
  • For the topping:.
  • When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla and rum, if using. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling. Sprinkle the toasted flaked coconut and shaved chocolate over the whipped cream. Serve.

Nutrition Facts : Calories 681, Fat 49.8, SaturatedFat 33.8, Cholesterol 234.9, Sodium 317.4, Carbohydrate 53.8, Fiber 2.2, Sugar 32.2, Protein 7.8

TRIPLE CHOCOLATE CREAM PIE



Triple Chocolate Cream Pie image

A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.

Provided by dragonkitty

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 16

3 (1.55 ounce) bars dark chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (9 inch) prepared graham cracker crust
3 (1.55 ounce) bars milk chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (8 ounce) tub chocolate whipped topping, thawed
1 (8 ounce) tub whipped topping, thawed
¼ cup miniature semi-sweet chocolate chips, for garnish

Steps:

  • To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
  • Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g

Tips:

  • Use unsweetened coconut milk for a less sweet pie.
  • Chill the pie for at least 4 hours before serving to allow the flavors to develop.
  • Top the pie with whipped cream or ice cream for an extra special treat.
  • If you don't have time to make the pie crust from scratch, you can use a store-bought graham cracker crust.
  • Be sure to toast the coconut before adding it to the pie filling for a richer flavor.

Conclusion:

Triple coconut cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy coconut filling, flaky crust, and toasted coconut topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give triple coconut cream pie a try. You won't be disappointed!

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