Creamy, sweet, crunchy and oh so coconutty. Try this Triple Coconut Creme Pie for your next special occasion! | Disclosure: This post is sponsored by Rodelle. Thank you for supporting brands that help support Vanilla And Bean. All opinions are my own.
A celebration is underway, so I’ve whipped up this rich, creamy and crave-worthy, triple coconut creme pie for y’all. I’m so happy you’re here, to join the celebration and enter to win a generous giveaway from Rodelle Kitchen.
One year ago this week, I published my first post on Vanilla And Bean with my all-time favorite cake. Some of you may remember it or have even made it. You’ll notice how things have changed around here.
For Vanilla And Bean’s anniversary celebration my sister threw a party. She made her specialty, deep dish pizza and salad, while the wine flowed. One friend made my favorite, Hummingbird Cake and another brought me a 10-pound bar of bittersweet chocolate from Guittard. It’ll be chocolate 24/7 coming up next on Vanilla And Bean! You like chocolate, right?
There’s nothing like the love and support of cherished friends and family. It was an evening to remember.
There is much to celebrate. Entering into the food blogging world, the only related things I knew were how to bake, cook, write content and recipes, edit and use a handful of computer applications. The techy stuff and photography stymied me for at least a year prior to beginning this blogging journey.
I finally got out of my own way, embraced the unknown and started. Starting is sometimes the hardest part.
The best part of blogging? Connecting with Vanilla And Bean readers, other bloggers, those who are making things I create here, and inspiring creativity in the kitchen. Oh and being fearless in the kitchen, even when I get the thumbs down from Rob.
Pie, on the other hand, is not hard for me to start. I needed little motivation to get this beauty going. This one is a friend and family favorite and one that I hope will become one of yours, if you’re a coconut fan, of course.
I first tasted triple coconut creme pie years ago after moving to Whidbey Island. A trip to not-too-far-away Seattle gave me the opportunity I had craved for far too long.
I had my eyes focused and Google maps app set on Dahlia Bakery, a tiny bakery owned by the renowned Chef and restauranteur, Tom Douglas. I’d heard about this place numerous times and was told they have the best coconut creme pie on the planet. Legendary. It became my mission in life.It did not disappoint.
What everyone said was true.
I had a new mission: Make this pie. After all, being a few hours from Seattle, I can’t just pop in anytime I want one. One must learn how to create the greatest simple pleasures in life…..
like Triple Coconut Creme Pie.
Vanilla beans are an essential component of this recipe, so it’s not time to skimp! Vanilla and coconut are like bourbon and caramel: a perfect pair. Vanilla is deliciously mellow and brings out the best in coconut. Not only are vanilla beans beautiful, they take any dessert and make it extra special. Some say, gourmet.
I usually make this pie over a two-day period; making most of the components on day one, then baking, whipping the creme, and assembling the second day. This allows time for the dough to rest and fully hydrate overnight in the fridge.
I prefer this because I find the dough easer to work with. However, if you’re short on time, resting the dough for an hour before rolling it out is adequate, although you may have to finesse the dough a bit more.
Pie dough freezes well, so it can be made weeks in advance and frozen. Thaw it in the fridge overnight and it’ll be ready to use the following day. Having a chunk of dough or a rolled out crust in the freezer is convenient when last-minute planning calls for pie.
Depending on how you prefer to finish the pie, whether piping the whipped cream on or just piling it up, will determine the amount of time spent on assembly. Piping takes longer, but I like to make swirls and practice my technique when I have time.
Feel free to pile the whipped cream on top and spread it around if you want something a bit less fussy.
Thank you for reading! For your kindness, support, each like, follow, comment and note across social media platforms. Y’all are the best! Cheers to you, my friends, and here’s to another fabulous year of cooking, creating and having some fun in the kitchen!
Triple Coconut Creme Pie
Ingredients
For The Crust:
- 4 Tbs Cold Whole Milk + 1 1/2 tsp Apple Cider Vinegar 52 g, 4 g
- 1 C + 2 Tbs All Purpose Flour 190 g
- 1/2 C Unsweetened Shredded Coconut 44 g
- 1 Tbs Granulated Sugar 10 g
- 1/4 tsp Sea Salt 2 g
- 1/2 C Unsalted Butter cubed in 1/2" cubes, placed in freezer for 20 minutes prior to using (1 Stick, 106 g)
For the Coconut Pastry Creme:
- 2 C Whole Milk 178 g
- 1/2 C + 2 Tbs Granulated Sugar divided (146 g)
- 2 C Unsweetened Shredded Coconut 178 g
- 1 in Vanilla Bean split half lengthwise and beans scraped
- 2 Large Organic Whole Eggs
- 2 Tbs All Purpose Flour 26 g
- 1/4 C Unsalted Butter room temperature, 1/4" cubes (60 g), 1/2 Stick
For the Whipped Creme:
- 2 C Heavy Creme chilled (468 g), 16 oz
- 1 tsp Vanilla Bean Paste 5 g
- 1/4 C Powdered Sugar 36 g
For Garnish:
- 3/4 C Large Flake Unsweetened Coconut 365 g
- 1/3 C White Chocolate Cuverture 60 g
Instructions
For the Crust:
- In a small bowl, whisk the milk and apple cider vinegar together then set aside.
- In a large mixing bowl, add the flour, shredded coconut, sugar, sea salt, and cold butter. Using a pastry cutter, cut the butter into the flour mixture until the butter is thoroughly covered in the flour mixture and are about the size of peas. Make a well in the center of the mixture and pour in the milk mixture. Begin gently incorporating the flour mixture into the milk mixture. It will be shaggy and feel dry. You're doing it right. Dump the loose mixture out onto lightly floured work surface. Use a bench scraper to gently fold and press the dough over and onto itself. It will not be sticking together very much at this point. Fold a few more times, then pat out into a 1/2" round disk. Wrap tightly, pressing the dough further into shape if needed and place in fridge for at least one hour, or overnight.
Rolling the Dough and Baking the Crust (see note):
- On a lightly flouered work surface, begin rolling out the dough to a 12-13" circle. Fit into a 9" pie plate, trimming excess, if any, to a 2" overhang. The dough should be about 1/8" thick. Turn dough under along rim of the pie dish and flute edges. Dock the bottom of the crust by pricking it 8-10 times with a fork. Chill at least one hour before baking.
- Preheat oven to 350F. Line the pie crust with parchment, then fill it with either pie weights or beans. Bake the dough for 30 minutes on the middle oven rack. Remove the pie weights or beans and parchment and continue to bake for another 20-25 minutes, or until golden.
- Remove from oven and cool completely before assembling the pie.
Make the Pastry Creme:
- Combine milk, 1/2 the sugar, coconut, and scraped-out vanilla bean and seeds into a medium saucepan. Cook on medium high stirring occasionally until little bubbles start appearing around the edges of the milk, after stirring.
- In a spouted large bowl or 4 C measuring cup, vigorously whisk the eggs, last 1/2 of sugar and flour until well combined. Once the milk mixture is ready, slowly pour about one cup of the the milk mixture into the egg mixture, whisking the entire time. Then add the egg mixture into the saucepan with the milk/coconut mixture while whisking. Whisk over medium high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick and has reached 212F, 4-5 minutes. Remove the saucepan from the heat.
- Pour the pastry creme into a stand mixing bowl with a paddle attachment. Remove the vanilla bean (rinse it well, dry completely and add it to your sugar bowl). Mix on low speed for 15 minutes. While mixing, add the butter, one cube at a time. This will cool the pastry cream and make it silky smooth! *If a mixer is unavailable, mixing by hand and incorporating the butter will work fine.
- When the pastry creme has reached room temperature, place a piece of plastic wrap on the surface and wrap tightly. Store in the refrigerator for up to three days, if needed.
For the Whipped Creme:
- Add the heavy creme and vanilla bean paste to mixing bowl of stand mixer, or a large mixing bowl to whip by hand. Begin to whip on medium speed. As soon as it starts to thicken, sift in the powdered sugar. Continue whipping until the creme stands up on its own.
For Garnish:
- Preheat oven to 350F. Toast coconut until it's golden, about 7-8 minutes, stirring once or twice.
- For the white chocolate, if using a bar of white chocolate, use a vegetable peeler to make curls. If using wafers or chips, rough-chop the white chocolate.
To Assemble:
- In the baked and cooled pie shell, spread all the pastry creme over the crust. Using an offset spatula, smooth the pastry creme.
- The whipped creme can be pipped or piled, your choice. If piping, take about 1 cup of the whipped creme and make a mound, smoothing it out so that it is higher in the center (like a pitcher's mound). Using a large star tip, fill a piping bag with the remaining whipped cream and pipe closed circles around the outer edges, finally working all the way to the center of the pie.
- Garnish with coconut and white chocolate.
For Service:
- Allow the pie to set out for about 15 minutes before service.
- Cut pie into 6-8 wedges, then garnish with any remaining coconut and chocolate.
Notes
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Oh my goodness! What a beautiful coconut creme pie………….
Thank you Anamika!
Hi Traci,
We just returned from Seattle and yes, we had the Triple Coconut Cream Pie, and I agree it was the best coconut pie I’ve ever had. I was glad to see your recipe changed out the “sweetened coconut” for the unsweetened The only thought I have after making just the custard, was that when I tasted the pie in Seattle at Dahlia Bakery, the custard was very smooth and not nearly as chewy/crunchy with coconut. I’m going to cut that quantity down, even knowing the coconut does help with the thickening of the cream. What struck me as I ate the pie was the smooth and silky texture of the custard. Love your blog, by the way.
Hi Ann! I hope you enjoyed your time in Seattle… and hooray! You made it to Dahlia! Noted on the custard and perhaps a personal preference? Cutting the coconut back may mean you’ll need more custard to fill that pie shell… perhaps a 1 1/4 batch of custard? Thank you for your note, Ann! I’ve not made this pie in far too long… it’s time!
Hi Traci, its my best friends husbands (that’s a bit of a mouthful) birthday next week and last year I made him a coconut cream pie that he said was amazing, but to me, it was only ok. This year Im going to make him yours and Im pretty dang sure Im going to love this one too. Belated congratulations on your first year of blogging!!
Heeeyyy, Julie! Thank you my dear! Oh how exciting! Please let me know how it goes… what a fabulous thing to do for your best friend’s husband! Yay for celebrations! :D
This coconut cream pie AH-MAZING! And happy belated 1 year blog birthday – your blog, your photos, your recipes – they’re all absolutely perfect, can’t believe you’ve only been doing it a year!
Thank you, Sharon! :D
Congrats on your first year, Traci. Your blog is gorgeous and your pictures are always wonderful.
What a great way to celebrate with this awesome pie!! Enjoy your weekend :-)
Thank you Olivia! :D
Spending too much money on ingredients haha. I love to bake. Oh and eating too much of what i bake
Hehe, we share the same challenge; Ingredients, yes! Eating too much, yes! Good thing I have willing neighbors! :D
Congratulations on your first year, Traci! You’re such a pro, it’s hard to believeit’s only been a year. I can’t wait to see what the next year holds!
Thank you, my dear!
Pie crust, it scares me!
Hi Jamie! That seems to be a common theme here in the comments! I think it’s time I start working on a tutorial! It can be a challenge, for sure.
This pie is beautiful and I love coconut + vanilla! Will have to make this for my Mom. Thanks so much for sharing, great blog!!
Thank you, Sarah! This would be a delicious pie for Mother’s day! What a great idea! :D Thank you for stopping by!
Ahh, I entered before reading that it was only open to US residents. It’s a great giveaway, Traci!
Thank you Alexandra! I’m glad you stopped by! :D
Would love to win basket of goodies.
It’s a fabulous bundle of ingredients! Rodelle makes the best! :D
My biggest baking challenge is staying healthier while baking. Right now I’m trying to do a whole wheat pie crust instead of the Pillsbury crusts that are already rolled out for you (and just too darn easy). Your pie is gorgeous–so mounded and indulgent looking!
Oh those crusts are so convenient! Good for you trying whole wheat pie crust, I’m intrigued! I haven’t tried that.
Happy one year blog anniversary, Traci!!!!!!!!!!!!! That is so exciting and I’m so happy for you!! And what a great way to celebrate with this coconut cream pie! It is one of my favorite kinds of pie and this one looks so creamy and delicious!! That is awesome that your sister threw you a party! Pizza and wine sound like the perfect way to celebrate!! Wish I could have been there to clink you!
Thaaaaank you, my dear! I’ll take your clink and give you two! :D
I cannot make caramel sauce. I have tried with candy thermometers, different pots, different recipes. Out of 20 tries, maybe 5 times I’ve made a decent sauce. And caramel is my favorite!
Oh, it’s so frustrating when wanting to make something you love so much and its a perpetual flop…. Caramel can be challenging. You’ve had some success with caramel, it sounds like! :D So forge ahead! The more you make it, the more you’ll get it just how you want it and begin to perfectly understand its nuances. Experience is a good thing.
Coconut cream pie is one of my favorites and this looks delicious!
Oh I hear you! Mine too! Thank you Christina! :D
Temptingly beautiful…can’t wait to attempt this lusciousness.
Thank you April! :D
Happy ONE year Blogaversary, Traci!! I am so happy to have connected with you through your delicious and gorgeous blog! Your photos are absolutely always drool-worthy – I want to reach through my screen and eat this PIE right now! OMG! <3
Thank you my dear, and I, you! :D
I am just SO SPEECHLESS! I can’t believe you only started blogging ONE YEAR AGO! You’ve accomplished SO MUCH in just one year. Congrats, girl!! Also – I am in love with your motion shots – that candle picture? How do you do that?! I can’t wait to see what you come up with using your enormous chocolate baby;)
Here’s to another fabulous year!
LOL, Sarah! My secret came from your dear friend Alanna. Spend some time on her blog (or making something amazing, like y’all do!…) She’ll teach you how! Thank you for your kind words, Sarah! LOL!!! Chocolate baby! hehe!! :D
This looks incredible! I love your beautiful step-by-step photos too. So pretty!
Thank you Kristen! :D
My biggest kitchen challenge is my kitchen. It is far too small for my needs. I make it work but it can be frustrating to constantly be running to the basement to get things I need.
Grats on a year!
Thank you, Christina! :D Ohhh… kitchen space can be a challenging problem. I guess one good thing about running to the basement is being able to work off things such as this coconut creme pie! I’m thinking I need a basement! :D
Very Happy Blog Birthday, Traci!!!
It’s wonderful what you’ve created here, I absolutely adore your blog! I wish you many more blogging years!!
This pie looks amazing, as well as your pictures. I’ve never made anything like this before, so I definitely have to try this one. I love coconut!
Thank you my friend! So happy to have connected! :D
I think my biggest challenge is just finding the time to bake so I am not rushed.
Finding time to bake can be a challenge. Something I like to bake, when I’m going to be most of the day, but requires very little hands on time is bread. The yeast does most of the work and all I have to do is mix, punch down and shape. Love the results for so little hands on time. :D