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Triple Coconut Cream Pie: Indulgent Delight for Homemade Joy

Triple Coconut Cream Pie|Triple the Joy
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Indulge in the delightful layers of creamy coconut and buttery crust with this delicious Triple Coconut Cream Pie.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 cups coconut milk
  • 1/2 cup granulated sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/4 cup additional shredded coconut for topping

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter until well combined. Press mixture into the bottom and up the sides of a pie dish.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool.
  4. In a saucepan, combine coconut milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until it starts to thicken.
  5. Whisk in egg yolks and continue to cook for another 2-3 minutes until thickened.
  6. Stir in vanilla extract and remove from heat. Pour the coconut mixture into the cooled crust.
  7. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. Spread over the coconut filling.
  8. Top with additional shredded coconut. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • For a more intense coconut flavor, use coconut cream instead of coconut milk.
  • Let the pie sit at room temperature for 15 minutes before serving for easier slicing.

Nutrition

Keywords: Triple Coconut Cream Pie, Coconut Pie, Dessert

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