Triple Coconut Cream Pie
Triple Coconut Cream Pie is a coconut milk pastry cream loaded with a healthy amount of sweetened coconut, nestled in a coconut cookie crust, finished off with whipped cream & more toasted coconut! A taste of island paradise at home!
Ingredients
Coconut Pastry Cream
- 1/2 cup pure cane sugar
- 3 tablespoons cornstarch or flour
- 1 cup milk
- 1 cup coconut milk
- 1-1/2 cups sweetened flaked or shredded coconut (toasted optional)
- 2 teaspoons pure vanilla
- 2 large eggs
- 1/4 cup butter, cut up into chunks
Coconut Cookie Crust (one 9-inch pie crust)
- 1-1/2 cups coconut cookie crumbs (or vanilla wafers)
- 1 tablespoon pure cane sugar (optional)
- 6 tablespoons butter
Whipped Topping and Garnish
- 1-1/2 cups heavy whipping cream
- 1/4 cup pure cane powdered sugar
- 1 teaspoon pure vanilla
- Toasted coconut for garnish
Instructions
Coconut Cookie Crust
- Preheat oven to 350 F.
- In a medium sized bowl, stir together cookie crumbs and sugar.
- Add melted butter while stirring with fork until thoroughly combined. Press into 9 inch pie plate and bake for 7 minutes at 350.
Coconut Pastry Cream Filling
- In a medium to large size sauce pan, mix sugar and cornstarch together (this step will help ensure there are no clumps of cornstarch).
- Whisk in milk, coconut milk, eggs, and vanilla into the dry ingredients.
- Over medium to medium-high heat, cook and whisk constantly until it begins to thicken and bubble (about 7 to 9 minutes). Remove from heat.
- Stir in coconut and butter until the butter is melted.
- Pour into prepared pie crust, place plastic wrap directly on surface to prevent skin from forming, and refrigerate until cool (3 to 4 hours).
- When pie has cooled, spread whipped cream over entire surface of pie, pipe swirls around the edges and garnish with toasted coconut.
Whipped Topping
- In an electric mixer (I like KitchenAid) whip the whipping cream, sugar, vanilla, until stiff peaks form, about 5 to 6 minutes.
- Use to garnish on cooled pie as above.