Description: This coconut confection is from Tom Douglas' "The Dahlia Bakery Cookbook" (William Morrow Cookbooks 2012) of the famed Seattle bakery. The crust must be chilled before and after rolling, and then blind-baked and cooled before filling, so plan accordingly. TripleCoconutCreamPie Recipe. Tom Douglas is nothing less than a celebrity here in the Pacific Northwest. His restaurants are among the best in town, each offering Tom’s spin on classic comfort foods, local favorites, pizza, even plant-based cuisine. Three times the coconut means triple the tropical flavor in this light and creamy summer pie.Ryan Scott's Peppercorn-Crusted NY Strip Steak, Twice-Baked Stuffed Potatoes, TripleCoconut White Chocolate CreamPie. As for the pie…I can’t take credit for the recipe myself. It’s from a bakery in Seattle, it has been on many ‘one of the best pies in America’ lists. It’s silky and coconuty. The crust makes this pie even better. It’s called TripleCoconutCreamPie but is also known as “Coco Pie”. That's the "triple," but there's more: the pie's pastry cream is further enriched with coconut milk. "It would be fair to call this a quadruple coconutcreampie, but 'triplecoconutcream' rolls off the tongue more easily," writes co-author Tom Douglas. Creamy, dreamy, and full of coconut taste, this TripleCoconutCreamPie recipe is the last word dessert for coconut lovers. For the Tropical Trifles1 EDWARDS® TripleCoconutCrèmePie thawed½ cup unsweetened flaked coconut lightly toasted Pies. six inch triplecoconutcreampie - serves 2-4 people $32. nine inch triplecoconutcreampie - serves 6-8 people $58. inquire about our seasonal pie. Sweet & savory to go boxes are available for pick up 7 days a week. Dahlia Bakery -- triplecoconutcreampie.The gushing reviews started almost before Dahlia served its first coconutcreampie, Douglas’s reputation from his time as chef at Café Sport preceding him.
