Award Winning Triple-Threat Coconut Cream Pie

Why the name “triple” threat coconut cream pie?

Award Winning Triple Threat Coconut Cream Pie |

It might have something to do with the fact that there is coconut in the crust, coconut in the custard, and coconut on top making it triple the goodness. You might also find coconut in your hair, hands and floor. That’s how messy I get when I cook with coconut! It’s like confetti that you can’t get rid of, unless you have hounds like I do who love to mop up the floor after you. Such good, clean hounds.

If you’re ready to impress your friends (or Mom for that matter–hint, hint kids!) this ultimate version of coconut cream pie won a blue ribbon at a state fair pie competition and I bet it will earn you a blue ribbon in your home, too!

Award Winning Triple Threat Coconut Cream Pie |

Top it, pipe it, and eat it with my infamous proven and tried stabilized whipping cream! It will rock your world!

Award Winning Triple-Threat Coconut Cream Pie
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
  • One 9-inch pie shell
  • 1 can (13 1/2 ounces) coconut milk, shaken well
  • 1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 2/3 cup sugar, divided
  • 1/4 teaspoon salt
  • 5 large egg yolks
  • 1/4 cup cornstarch
  • 1/2 teaspoon coconut extract
  • 2 tablespoons butter, chopped
  • 1 1/2 cups heavy whipping cream, well chilled
  • 2 tablespoons powdered sugar
  • 1 heaping tablespoon cream cheese
  • 1 teaspoon vanilla or rum extract
  • 1/4 cup sweetened shredded or flaked coconut, toasted
  • 1 ounce white chocolate, shaved (optional)
  1. Heat oven to 450 degrees F.
  2. Roll out pastry onto parchment or wax paper. With a pastry brush, apply a thin coating of coconut milk to pastry. Sprinkle 1 tablespoon toasted coconut on top and lightly press into dough. Transfer dough into a 9-inch pie plate and form into pan. Prick bottom and sides with fork. Bake 10-12 minutes or until golden brown. Remove from oven and set aside to cool.
  3. In a medium saucepan over medium-high heat, mix together the remaining coconut milk, milk, 1/2 cup toasted coconut, vanilla extract, 1/3 cup sugar, and salt stirring occasionally for about 5 minutes. Remove from heat.
  4. In a separate bowl, whisk together the egg yolk, cornstarch, remaining 1/3 cup sugar, until well combined.
  5. Return saucepan to stove and gradually whisk in the cornstarch mixture to the liquid and simmer on medium heat stirring constantly with whisk until mixture reaches 160 degrees F and mixture is thickened (about 5-6 minutes).
  6. Remove from stove and stir in the coconut extract and butter and pour into prepared pie crust. Cover with plastic wrap; pressing plastic directly onto pie filling and refrigerate for 3 hours or overnight.
  7. Just before serving, beat the heavy whipping cream in a chilled bowl using an electric mixer on high until cream begins to thicken. Gradually add powdered sugar, vanilla, and cream cheese and continue beating until stiff peaks form.
  8. Remove plastic, top pie with whipped cream and sprinkle with toasted coconut and shaved chocolate.
Nutrition Information
Calories: 580 Fat: 41 g Carbs: 47 g Sugar: 29 g Sodium: 270 mg Fiber: 1g Protein: 5g Cholesterol: 190 mg


Recipe adapted from Angie Battle at

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.


  1. Deborah Schulze says:

    i was wondering if you can freeze this pie. With so much to do for thanksgiving it would be nice.

    • No sure how it would turn out upon thawing. I haven’t put it in the freezer before. It’s always good to experiment though!

  2. Pam Hogan says:

    Planning on making this pie for the holidays. Confused about the coconut. Ingredient list says 1/2cup + 1 Tbls coconut. Nowhere do you use the 1/2 cup of coconut. (Topping has it’s own 1/2 cup in ing list). Please let me know where it goes.

    • Hi Pam. Good catch! My bad. You add it in step 3. I went back into the recipe and made the correction. Thanks for letting me know!

  3. dearcat says:

    Hi Jen. I am a chocoholic and coconutholic. I made this pie two days ago, I live alone and it is gone. I literally “pigged out”. I am in my mid seventies and not over weight. Just keep those recipes coming.

  4. Angie Battle says:

    I love that my recipe keeps popping up everywhere! Never imagined it in a million years. Thank you!

  5. Ya now, I just figured out that my three favorite things start with the letter “C”. Cheese, Chocolate and COCONUT! No wonder why I love your blog! This looks to die for! Deb @

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