Barefoot Contessa Coconut Cream Pie Recipe

This Barefoot Contessa coconut cream pie recipe is creamy and indulgent, which uses sweetened shredded coconut and homemade custard for a rich dessert. It’s a classic pie recipe, ready in about 1 hour.

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Barefoot Contessa Coconut Cream Pie Recipe Ingredients

For the Pie Crust

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter (cold, cubed)
• ¼ teaspoon salt
• 1 tablespoon sugar
• 3–4 tablespoons ice water

For the Coconut Custard Filling

• 2 cups whole milk
• 1 cup heavy cream
• ¾ cup sugar
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut

For the Whipped Topping

• 1 cup heavy cream (chilled)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ½ cup toasted coconut (for garnish)

How To Make Barefoot Contessa Coconut Cream Pie Recipe

1. Make the pie crust: Combine flour, salt, and sugar in a food processor. Add cold butter and pulse until crumbly. Add ice water gradually until dough forms. Shape into a disk, wrap, and chill for 30 minutes.
2. Roll and bake crust: Roll out dough to fit a 9-inch pie pan. Trim and prick bottom with fork. Preheat oven to 375°F. Line with parchment and pie weights; bake 15 minutes. Remove weights and bake 10 more minutes until golden. Cool completely.
3. Cook coconut custard: In a saucepan, heat milk, cream, and sugar until steaming. In a bowl, whisk cornstarch and egg yolks; temper with hot milk. Return to saucepan and cook, stirring, until thickened (5–7 minutes). Stir in butter, vanilla, and shredded coconut. Let cool slightly, then pour into cooled crust and chill 4 hours or overnight.
4. Whip the topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
5. Assemble and serve: Spread whipped cream over chilled custard and garnish with toasted coconut. Slice and serve chilled.

Recipe Tips

• How to prevent a soggy crust: Blind bake thoroughly and cool before adding custard.
• Can I use store-bought crust? Yes, pre-baked store-bought pie shells work for convenience.
• How to toast coconut: Spread shredded coconut on a baking sheet and toast at 350°F for 5–7 minutes, stirring occasionally.
• Can I make it ahead of time? Yes, the pie can be made a day in advance and stored in the fridge.
• Can I use unsweetened coconut? Yes, but the flavor will be less sweet—add extra sugar if desired.

What To Serve With Coconut Cream Pie

This rich pie pairs well with light accompaniments:

• Fresh tropical fruit salad
• Coffee or espresso
• Vanilla ice cream
• Fresh mint garnish

How To Store Coconut Cream Pie

Refrigerate: Store covered in the fridge up to 3 days.
Freeze: Not recommended, as custard pies lose texture when frozen and thawed.

Coconut Cream Pie Nutrition Facts

• Calories: ~450
• Fat: ~30g
• Carbohydrates: ~40g
• Protein: ~6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use coconut milk instead of whole milk?
Yes, substitute part or all of the whole milk with coconut milk for extra coconut flavor.

Why is my custard runny?
The mixture may not have cooked long enough—ensure it thickens on the stove before chilling.

Can I make the topping dairy-free?
Yes, use coconut whipped cream as an alternative.

Can I add rum to the filling?
A splash of coconut or dark rum can enhance flavor for an adult twist.

Try More Recipes:

• Ina Garten Pecan Shortbread Cookies Recipe
• Ina Garten Blackberry Pie Recipe
• Ina Garten Tres Leches Cake Recipe