Why the name “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!
Top it, pipe it, and eat it with my infamous proven and tried stabilized whipping cream! It will rock your world!
- 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)
- Heat oven to 450 degrees F.
- 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.
- 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.
- In a separate bowl, whisk together the egg yolk, cornstarch, remaining 1/3 cup sugar, until well combined.
- 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).
- 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.
- 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.
- Remove plastic, top pie with whipped cream and sprinkle with toasted coconut and shaved chocolate.
Recipe adapted from Angie Battle at Pillsbury.com