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A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe

A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe
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Indulge in A Slice of Paradise: The Best Triple Coconut Cream Pie Recipe, the ultimate treat for coconut enthusiasts. This luxurious pie features a crispy crust, a creamy coconut filling, and a fluffy topping adorned with toasted coconut and white chocolate shavings. Perfect for any gathering or just to satisfy your sweet cravings, this delightful dessert is easy to make and will impress everyone at the table. With its tropical flavors and stunning presentation, each slice promises a rich indulgence that transports you straight to an island paradise.

Ingredients

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  • 1 cup plus 2 tablespoons all-purpose flour
  • ½ cup sweetened shredded coconut
  • 8 tablespoons cold unsalted butter (cut into ½-inch pieces)
  • 2 teaspoons sugar
  • ¼ teaspoon kosher salt
  • ⅓ cup ice water (more or less as needed)
  • 2 cups whole milk
  • 2 cups sweetened shredded coconut
  • 1 vanilla bean (split lengthwise)
  • 2 large eggs
  • ½ cup plus 2 tablespoons sugar (divided)
  • 3 tablespoons all-purpose flour
  • ¼ cup unsalted butter (softened)
  • 2½ cups heavy cream (chilled)
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1½ cups unsweetened coconut “chips” (large-shred coconut) or sweetened shredded coconut
  • 1 4 to 6-ounce bar white chocolate, shaved

Instructions

  1. Make the crust by combining flour, shredded coconut, sugar, and salt in a mixing bowl. Add cold butter and mix until crumbly. Gradually add ice water to form dough. Shape into a disk and refrigerate for 30 minutes.
  2. Preheat your oven to 350°F (175°C). Roll out the dough and fit it into a pie dish. Bake for 15 minutes with weights, then remove weights and bake for another 10 minutes until golden. Let cool.
  3. Prepare the filling by heating milk with a split vanilla bean until simmering. In another bowl, whisk eggs with sugar, then temper them by slowly adding hot milk. Cook mixture on low heat until thickened; stir in shredded coconut and softened butter.
  4. Pour filling into cooled crust and smooth the top. Chill in the refrigerator for at least 4 hours or overnight until set.
  5. Whip heavy cream with sugar and vanilla until stiff peaks form; spread over pie. Garnish with toasted coconut chips and shaved white chocolate before serving.

Nutrition

Find it online: https://perfectrecipeworld.com/a-slice-of-paradise-the-best-triple-coconut-cream-pie-recipe/