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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, a delightful dessert that encapsulates the essence of tropical bliss. This luscious pie features three layers of creamy coconut goodness, making it a perfect indulgence for gatherings or a special treat at home. With its beautifully presented layers and decadent toppings, this pie is not only a feast for the palate but also a show-stopper on any dessert table. Whether you’re celebrating a birthday or simply craving something sweet, one slice won’t be enough!

Ingredients

Scale
  • 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

Instructions

  1. Prepare the crust by mixing flour, shredded coconut, sugar, and salt; cut in butter until crumbly. Add ice water to form dough, chill for 30 minutes.
  2. Preheat oven to 350°F (175°C). Roll out dough and bake for 20 minutes until golden brown. Cool completely.
  3. For the filling, heat milk with shredded coconut and vanilla bean; whisk eggs with sugar and flour in a separate bowl. Gradually combine mixtures and cook until thickened.
  4. Pour filling into the cooled crust and chill for 4 hours until set.
  5. Prepare topping by whipping chilled cream with sugar and vanilla until soft peaks form; spread over pie and garnish with coconut chips.

Nutrition

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