Triple coconut cream pie is a decadent dessert that features three distinct layers of coconut goodness. It typically includes a coconut-infused pie crust, a creamy coconut pastry filling, and a fluffy whipped cream topping, all garnished with toasted coconut flakes. This pie is perfect for special occasions or as a sweet treat to enjoy at home.

To make this luscious pie, you'll need the following ingredients:

1 cup plus 2 tablespoons all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup cold unsalted butter, diced
2 teaspoons granulated sugar
1/4 teaspoon kosher salt
4 to 6 tablespoons ice water

1 cup milk
1 cup coconut milk
2 cups sweetened shredded coconut
1 vanilla bean (or 1 tablespoon vanilla extract)
2 large eggs
1/2 cup plus 2 tablespoons granulated sugar
3 tablespoons all-purpose flour
1/4 cup softened butter
1/4 teaspoon kosher salt

2 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

2 ounces unsweetened coconut chips
White chocolate shavings (optional)

Mix the Dry Ingredients: In a food processor, combine the flour, shredded coconut, sugar, and salt. Pulse a few times to mix.
Add Butter: Add the cold diced butter and pulse until the mixture resembles coarse crumbs.
Add Ice Water: Gradually add ice water, one tablespoon at a time, until the dough holds together when pressed.
Chill: Wrap the dough in plastic wrap and flatten it into a disc. Chill in the refrigerator for at least 30 minutes.
Blind Bake: Preheat the oven to 400°F (200°C). Roll out the chilled dough and place it in a pie pan. Blind bake for about 20-25 minutes, then remove the weights and bake for an additional 10-12 minutes until golden. Let it cool completely.

Heat the Milks: In a saucepan, combine the milk, coconut milk, and shredded coconut. If using, add the vanilla bean (scraped seeds and pod). Heat over medium-high until steaming.
Whisk Eggs and Sugar: In a bowl, whisk together the eggs, sugar, and flour. Temper the eggs by slowly adding some hot milk mixture while whisking.
Combine and Thicken: Pour the tempered egg mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened (about 4-5 minutes).
Cool: Remove from heat, stir in the butter, and discard the vanilla pod. Place the cream in a bowl, cover with plastic wrap, and refrigerate until cool.

Whip the Cream: In a large mixing bowl, beat the heavy cream with sugar and vanilla until stiff peaks form.
Top the Pie: Once the coconut pastry cream is cool, pour it into the baked pie shell. Spread the whipped cream on top.

Toast Coconut Chips: Preheat the oven to 350°F (175°C). Spread coconut chips on a baking sheet and toast for 7-8 minutes until golden.
Garnish the Pie: Sprinkle the toasted coconut chips and add white chocolate shavings on top before serving.

Use Fresh Ingredients: For the best flavor, use fresh coconut when possible.
Chill Time: Allow adequate chilling time for the pastry cream and the pie after assembly to ensure the best texture.
Variations: Feel free to experiment with the sweetness of the whipped cream and the amount of coconut used in the filling.

The triple coconut cream pie is not just a dessert; it's an experience that brings the flavors of the tropics to your table. Whether you're celebrating a special occasion or simply treating yourself, this pie is sure to impress. With its combination of textures and rich coconut flavor, it's a dessert that will have everyone asking for seconds. Try this recipe, and let the delightful taste of coconut cream whisk you away to a sunny paradise!