With coconut in the pastry dough and custard, this triple coconut cream pie is a coconut lover’s dream!
You want to know what’s harder than running a marathon?
Resisting a third slice of THIS PIE.
I can speak with some authority on this, having run four marathons in my life.
26.2 miles of nonstop running – eh, no problem. But place this perfectly flaky coconut crust filled with creamy dreamy coconut custard and whipped cream in front of me…and I pretty much melt into a pool of lust and desire before your eyes.
It’s attractive. Especially all the saliva running down my chin. No, really.
Having just one slice is a near impossibility.
Stopping at two requires brute force and/or superhuman willpower.
But three. Three’s the charm.
I mean, by then you’re pretty much in a food coma, so you have to stop by default.
If you’re still in the market for an Easter and/or Hey, It’s SPRING weekend pie, this can fill the aching void.
It’s from the The Dahlia Bakery Cookbook and has been voted one of the Best Pies in America by numerous sources. I’m normally dubious of anything that comes accompanied by so much fanfare, but this is the real deal.
The bee’s knees.
The cat’s pajamas.
The bomb dot com.
It has the most perfect flaky buttery coconut-infused crust, the most most perfect coconut milk- and coconut-flake infused custard, and the most most MOST perfect whipped cream on top.
I would keep going, but YOU HAVE PIE TO BAKE.
Get on it.
- 1 cup + 2 tbsp all purpose flour
- ½ cup shredded unsweetened coconut
- ½ cup cold unsalted butter, cut into ½-inch dice
- 3 tbsp sugar
- ¼ tsp kosher salt
- ⅓ cup ice cold water, or more as needed
- 1 cup milk
- 1 cup canned unsweetened coconut milk, stirred
- 6 oz large flaked unsweetened coconut
- 1 tbsp vanilla bean paste
- 2 large eggs
- 1 cup sugar
- 3 tbsp all purpose flour
- 4 tbsp unsalted butter, room temperature
- 2½ cups heavy cream, chilled
- ⅓ cup sugar
- 4-6 oz white chocolate
- To make the pastry dough, in the bowl of a food processor, combine the flour, coconut, butter, sugar, and salt. Pulse until the butter chunks are the size of peas. Add the water a tablespoon at a time, pulsing after each addition, adding water just until the dough starts to come together.
- Place dough on a large piece of plastic wrap and pat it into a large round. Chill for 30 to 60 minutes.
- Roll out the chilled dough on a lightly floured surface until it is about ⅛-inch thick or 12-13 inches in diameter.
- Transfer the dough to a 9-inch pie pan. Trim any excess dough to a 1 inch overhang. Turn the dough under along the rim of the pie pan and use your fingers and thumb to flute the edge. Chill for at least an hour before baking.
- When ready to bake, heat the oven to 400F. Place a piece of parchment paper on top of the pie crust and cover fill with dried beans or pie weights. Bake for 20-25 minutes, or until the pastry rim is golden brown. Remove the pie pan from the oven and remove the parchment paper and beans. Bake for another 10-12 minutes or until the bottom of the crust is golden brown. Let cool completely.
- To make the coconut pastry cream, combine the milk, coconut milk, and coconut flakes in a heavy-bottomed saucepan. Stir in the vanilla bean paste. Heat on medium-high and stir occasionally until the mixture is almost at a boil.
- Meanwhile, in a separate bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs by pouring a small amount of the hot milk mixture into the egg mixture, whisking constantly. Continue to combine the milk with the egg mixture until the egg mixture is warm to the touch. Add the warmed egg mixture to the saucepan with the milk and coconut. Cook over medium-high heat, whisking constantly, until the mixture is very thick, about 4-5 minutes. Remove from the heat. Stir in the butter and whisk until melted. Allow to cool, stirring occasionally. Cover with plastic wrap and refrigerate until completely cold.
- When the pastry cream is cold, use it to fill the pie crust, smoothing it evenly.
- In a stand mixer with the whisk attachment, beat the heavy cream with the sugar until it forms stiff peaks. Pipe it all over the surface of the pie.
- For the garnish, use a vegetable peeler to shave curls of the white chocolate over the top of the pie. Serve chilled.
More spring pies!
Deep Dish Strawberry Rhubarb Pie with Crumb Topping
Rhubarb Curd Shortbread Tart with Fresh Strawberries
From Around the Web:
Raspberry Key Lime Pie from Grandbaby Cakes
Meyer Lemon Tart from The Food Charlatan
Strawberry Pie from Spoonful of Flavor
Rhubarb Pie from Warm Vanilla Sugar
Blueberry Apricot Tart with Pistachio Crust from Vegetarian Ventures
Wow – that looks so beautiful!
Oh wow that looks amazing! I love coconut desserts, so I think this pie would be right up my alley 🙂
Oh my…what a beauty! This looks dreamy. And totally irresistible. Awesome work, Joanne!
White chocolate and coconut…a dream team! This looks so tempting.
The cat is out of the bag. This pie does look the bomb dot com and I need it’s bees’ knees’ goodness in my FACE.
Whatever that means. Really, I just want all 3 slices. No shame in a food coma! Pinned!
Oh my god those white chocolate curls in the first photo, beautiful.
This would be perfect for me and my friends, we are sooo obsessed with coconut lately!
Seriously, girl, is there nothing you can’t do?! You have mad pie-making skills and I’m jealous, lol. I doubt my pie would turn out half as pretty as yours, but I’m still tempted to make it…love coconut! 🙂
Given your comments about the.boy not liking coconut, I am wondering if you have the quandary of resisting eating this whole pie!? Stopping at three slices sounds like a massive achievement if so 😉
I’m ashamed to admit if hubs didn’t like coconut, I’d eat the entire pie myself. It looks amazing, Joanne!
I adore coconut cream pie! I just signed up for my second marathon. I’ll likely make this before that, but I will most certainly be making it in December so I can make a fair comparison of which is harder. 🙂
This beautiful pie is seriously swoon worthy! It looks stunning and so delicious. I can never resist coconut. Nicely done Joanne.
I totally need this. And maybe even some coconut whipped cream on top.
i would eat so much of this. i mean, i would go to TOWN on it. marvelous creation, joanne! happy easter!
You are amazing………this pie needs to be on the cover of Bon Appetit, look out Martha Stewert cause Joanne will rock your world!
Heavenly creation and all that coconut
DAYUM! How did you not eat the whole pie, never the less only 2 slices?! LOL! Looks like heaven on a plate!
This is right up my alley Joanne! I love coconut! This pie looks so amazing. I would absolutely have to eat three slices of this pie in on sitting!!
Oh my gosh. I don’t even know what to say, because this pie is making me drool right now. I mean, wow. Yup, I love it Joanne. I love it.
Kay of Pure & Complex
The Dahlia Bakery is indeed the Bee’s Knees!! 🙂 You did them proud with this pie, Joanne. Absolutely gorgeous!!
Joanne, you’ve run four marathons?!!! Wow!!! I’m training now with a running group. . but not for a full marathon. . I’ve only run a half. OK, dude, when I lived in Seattle, Dahlia Bakery was like my first stop once we got settled. . I eventually met Tom Douglas himself at a few foodie events and whenever I go to the bakery, I would always get their triple coconut cream pie. Damn. The bomb diggity. I have the cookbook too but have not made this yet!! The Nora Ephron peanut butter sandwich cookies are also to die for. LOVE THIS PIE. (and funny story, when Tom signed my book, he wrote “EAT MORE PIE!” :P)
The most perfect pie indeed! Yummm!
I should NOT have looked at this while I’m hungry. This looks so delicious! The white chocolate shavings are so pretty 🙂
OMG – what a divine pie – I was trying to get out of the computer but it seems to be staying put in NYC!
You had me at “triple coconut cream pie”!!! This sounds and looks amazing.
PIE! PIe pie pie pie. Needless to say, I want some. There was a coconut cream pie at pi day this year & it was amazing, so I’m more than ready to give this one a try!
What a beautiful pie. It’s such a cold, wet, soaking, rainy day that I would love to just stay inside and eat a pie like this. Love how you piped the cream. Happy Easter to you and all your family xx
And the red plate. Love the red plate! xx
You ran four marathons??? Impressed is an understatement! I’m also guessing ‘delicious’ is an understatement when describing this pie! Yum yum yum!
I can see why a third slice would be hard to resist. 🙂 Love it!
Oh my, I would be a pile of weakness if this were put before me also! How beautiful and delicious. Happy Easter to you and your Boy, Joanne!
Looks amazing! 🙂
Three pieces sounds like a good idea to me!
This looks like it came from a high-end bakery. Clearly you have missed your calling with science. 😉
I might have just taken the entire pie and a spoon and devoured it all!
Wow Joanne . I want some.I do want to make this ……
I can see how this is voted one of the best pies, it looks freakin’ delicious!
This is ridiculously perfect! Girl, you have outdone yourself! I love your plates, too 🙂 And that white chocolate…
We were over at a friend’s house last night and she made mini coconut cream pies. I ate 6. Ya. Might as well have had this! Delicious!
This looks amazing!
This is the perfect pie! I love all that coconut! I’ll gladly take three slices!
What a beautiful pie! Coconut cream pie was my late father’s favorite. He would have loved this one.
Um…I’ll take the pie challenge. Seriously. I’ll leave the marathons to you, girl–I don’t mind failing the attempt to resist a slice of this!!
Coconut crust???? OMG! I can stop at one slice when I’m actually eating it like a civilized person for dessert. It’s when I’m cutting it up the next day for freezing or giving away that pieces keep falling off and ending up in my mouth. Oops!
that sounds delicious Joanne!
This would be worth the food coma. So much coconut – yes puhlease! That pastry cream *swoon* Pinned!
Having run no marathons, I cannot say which would be harder, but I would love to try to resist it! It will never happen because my love for coconut has no bounds. Can you believe I have never tried a coconut cream pie?? Ridiculous!
This looks divine! Love the triple coconut! Craving a slice of this right now! 😀
Hello GORGEOUS! I love that there’s coconut in the crust! Three slices? Perfect. Me too.
Yum, I think I could eat the whole pie. Looks delicious and it coconut.
[…] i’m actually obsessed with joanne and her pies […]
two questions: can i use canned light coconut milk instead of the regular stuff, or would that ruin the pastry cream? and can i use vanilla extract instead of paste? thanks!
You can definitely used canned light coconut milk! The pastry cream just won’t taste quite as rich, but I think it will still be delicious. And you can absolutely use vanilla extract instead of paste!
Yep, that’s just about perfection on a plate….
oh my GAWD. This pie is gorgeous. I looove how completely FULL of coconutty goodness it is!!!
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