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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!
Author: Portlandia Pie Lady

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
  • 1 prepared vanilla wafer or coconut cookie crumb crust

Coconut Cookie Crust (one 9-inch pie crust)

  • 1-1/2 cups coconut cookie crumbs (Dutch girl cookies are fab)
  • 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.