Introduction

A Slice of Paradise is a delightful coconut cream pie that combines a flaky coconut pie shell with rich coconut pastry cream, topped with whipped cream and toasted coconut chips. This tropical-inspired dessert is perfect for any occasion where you want to impress with layers of creamy, crunchy, and sweet flavors.

The image shows a close-up side view of a single slice of creamy coconut pie on a white plate, placed on a white marbled surface. The pie slice has three visible layers: the bottom layer is a golden-brown flaky crust, the middle layer is a smooth, thick pale yellow custard with small bits of coconut, and the top layer is a fluffy, white whipped cream sprinkled lightly with shredded coconut. In the background, the full pie in a white pie dish is slightly out of focus, highlighting the slice in front. The lighting is soft and natural, making the textures and colors look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Coconut Pie Shell:

1 cup plus 2 tablespoons all-purpose flour
½ cup sweetened shredded coconut
8 tablespoons cold unsalted butter, cut into ½-inch pieces
2 teaspoons sugar
¼ teaspoon kosher salt
⅓ cup ice water, more or less as needed

Coconut Pastry Cream:

2 cups whole milk
2 cups sweetened shredded coconut
1 vanilla bean, split lengthwise
2 large eggs
½ cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
¼ cup unsalted butter, softened

Topping:

2½ cups heavy cream, chilled
⅓ cup sugar
1 teaspoon vanilla extract

Chocolate-Coconut Garnish:

1½ to 2 ounces unsweetened coconut “chips” (large-shred coconut) or sweetened shredded coconut
1 4- to 6-ounce bar white chocolate, shaved

Instructions

Step 1: Make the Coconut Pie Shell by combining the flour, shredded coconut, cold butter, sugar, and salt in a food processor. Pulse until the mixture is crumbly. Add ice water one tablespoon at a time, pulsing after each, until the dough holds together when pressed between your fingers. Form the dough into a disc, wrap in plastic, and chill for 30 to 60 minutes.
Step 2: Roll the chilled dough into a 12- to 13-inch circle on a lightly floured surface. Fit it into a 9-inch pie plate without stretching, trimming excess to leave a 1- to 1½-inch overhang. Tuck the edge under and flute the rim. Chill for at least 1 hour.
Step 3: Preheat the oven to 400°F. Line the pie shell with foil or parchment and fill with dried beans, rice, or pie weights. Bake for 20 to 25 minutes. Remove weights and foil, then bake another 10 to 12 minutes until golden brown. Cool completely.
Step 4: Prepare the Coconut Pastry Cream by heating milk and shredded coconut in a saucepan with the vanilla bean seeds and pod. Bring almost to a boil over medium-high heat, then remove from heat.
Step 5: In a bowl, whisk eggs, half the sugar, and flour until blended. Temper the eggs by whisking in about ⅓ cup of the hot milk mixture. Return this to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 5 minutes. Continue whisking 4 to 5 more minutes until very thick.
Step 6: Remove from heat, stir in butter, and discard the vanilla pod. Transfer to a bowl set in an ice bath, stirring until cool. Cover with plastic wrap directly on the surface and refrigerate for about 4 hours until cold and thickened.
Step 7: Fill the cooled pie shell with the pastry cream and smooth the top.
Step 8: Beat the chilled heavy cream with remaining sugar and vanilla extract using an electric mixer. Start at medium speed until foamy, then increase to high and beat until soft peaks form. Spread or pipe over the pie.
Step 9: Preheat oven to 350°F. Toast coconut chips on a baking sheet for 7 to 8 minutes, stirring twice, until lightly browned. Cool before decorating the pie.
Step 10: Use a vegetable peeler to shave white chocolate into curls and sprinkle over the whipped cream along with toasted coconut chips. Serve immediately.

Tips & Variations

For a richer flavor, lightly toast the shredded coconut before adding it to the pie shell dough.
Substitute coconut milk for half of the whole milk in the pastry cream for a more intense coconut taste.
If white chocolate is unavailable, use dark or milk chocolate shavings for a different contrast.
To save time, prepare the pie shell and pastry cream a day ahead and assemble just before serving.

Storage

Store the assembled pie covered in the refrigerator for up to 3 days. The crust may soften slightly but will remain tasty. Rewhip the topping if needed before serving. Avoid freezing, as the texture of the pastry cream and topping may degrade.

How to Serve

The image shows a close-up slice of coconut cream pie on a white plate, with a thick crust that is golden brown and flaky at the bottom. Above the crust is a pale yellow creamy layer of custard, topped with a fluffy white layer of whipped cream sprinkled with shredded coconut. In the background, there is a white pie dish holding the remaining pie, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie shell without a food processor?

Yes, you can cut the cold butter into the flour and coconut mixture using a pastry cutter or two knives until crumbly. Then add the ice water gradually and mix until the dough holds together.

What can I use if I don’t have vanilla beans?

You can substitute 1 to 2 teaspoons of pure vanilla extract added to the milk after heating to infuse the pastry cream with vanilla flavor.