Dahlia triple coconut cream pie from The Dahlia Bakery Cookbook: Sweetness in Seattle: 125 of Our Favorite Recipes by Tom Douglas and Shelley Lance

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TinyCitiKitchen on July 19, 2023

    I went out of my way to score a slice of this at Dahlia on a vacation in Seattle. As a result, I went back the next day and bought the book! A few months later, I tried it as a "birthday cake" for a coconut-loving friend. It was worth every bit of effort. It really is the ultimate coconut cream pie.

  • sldoug on November 26, 2015

    Made for Thanksgiving 2015. Only changes I made from the recipe were 2 t vanilla extract instead of a bean and 1/2 c powdered sugar in cream instead of 1/3 c granulated. Don't get me wrong, it's a really good pie, but were I to make it again I'd a) use my own regular crust with the addition of food processed coconut, and b) I'd reduce the sugar in the pastry cream. I love a sweet dessert but this one was a bit over the top, at least for my family.

  • miggy1 on April 05, 2015

    Added gelatin to the whipped cream as the pie was not being served right away.

  • cadfael on March 06, 2014

    Best coconut cream pie I have made

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Reviews about this recipe

  • Huffington Post

    It's a tart, I decided as I spooned the coconut pastry cream and whipping cream on top, a most delicious tart, one worthy of smearing on my face, it was that divine. It was indescribably delicious.

    Full review

  • Fine Cooking

    With coconut in the crust, in the custard, and on top, this dessert is truly mood altering and richly rewards every bit of effort that goes into making it.

    Full review
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