Ina Garten’s Coconut Cream Pie is a rich and creamy dessert that’s a perfect combination of velvety coconut custard, a crisp pie crust, and a fluffy whipped cream topping. This indulgent treat is ideal for any special occasion or as a delightful end to a meal.

What is Barefoot Contessa Coconut Cream Pie?

Coconut Cream Pie is a classic dessert featuring a buttery crust filled with creamy coconut custard and topped with whipped cream and toasted coconut. Ina Garten’s version elevates this pie with a luxurious texture and perfectly balanced flavors.

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Reasons to Try Barefoot Contessa Coconut Cream Pie

Classic dessert: A timeless treat loved by all.
Rich and creamy: Velvety custard with a delightful coconut flavor.
Perfect for gatherings: A show-stopping dessert for holidays or dinner parties.
Customizable: Adjust sweetness or toppings to your preference.
Make-ahead friendly: Prepare in advance for stress-free entertaining.

Ingredients Needed to Make Barefoot Contessa Coconut Cream Pie

For the Pie Crust:

All-purpose flour: 1 1/4 cups
Unsalted butter: 1/2 cup (cold, cubed)
Salt: 1/4 teaspoon
Sugar: 1 tablespoon
Ice water: 3–4 tablespoons

For the Coconut Custard Filling:

Whole milk: 2 cups
Heavy cream: 1 cup
Sugar: 3/4 cup
Cornstarch: 1/4 cup
Egg yolks: 4 large
Unsalted butter: 2 tablespoons
Vanilla extract: 1 teaspoon
Sweetened shredded coconut: 1 cup

For the Whipped Topping:

Heavy cream: 1 cup (chilled)
Powdered sugar: 2 tablespoons
Vanilla extract: 1/2 teaspoon
Toasted coconut: 1/2 cup (for garnish)

Instructions to Prepare Barefoot Contessa Coconut Cream Pie

Step 1: Prepare the pie crust

In a food processor, combine the flour, salt, and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim the edges and prick the bottom with a fork.
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for an additional 10 minutes or until golden. Let cool completely.

Step 2: Make the coconut custard filling

In a medium saucepan, combine the milk, heavy cream, and sugar. Heat over medium heat until steaming but not boiling.
In a separate bowl, whisk the cornstarch and egg yolks until smooth. Slowly add a ladle of the hot milk mixture to temper the eggs, whisking constantly.
Pour the egg mixture back into the saucepan and cook over medium heat, stirring continuously, until thickened (about 5–7 minutes).
Remove from heat and stir in butter, vanilla extract, and shredded coconut. Let the custard cool slightly before pouring it into the prepared crust. Chill in the refrigerator for at least 4 hours or overnight.

Step 3: Prepare the whipped topping

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Assemble the pie

Spread the whipped cream evenly over the chilled custard filling. Sprinkle toasted coconut on top for garnish.

Step 5: Serve

Slice and serve the pie chilled for the best flavor and texture.

What Goes Well With Barefoot Contessa Coconut Cream Pie

Coffee or tea: Complements the sweetness of the pie.
Fresh fruit: Serve alongside sliced tropical fruits like pineapple or mango.
Vanilla ice cream: Adds an extra layer of indulgence.
Sparkling wine: A light, bubbly beverage pairs wonderfully with the rich flavors.

Key Tips for Making Barefoot Contessa Coconut Cream Pie

Use cold butter for the crust: Ensures a flaky texture.
Temper the eggs: Prevents them from curdling when added to the hot milk.
Chill thoroughly: Allow the custard to set completely before slicing.
Toast the coconut: Enhances the nutty flavor and adds a decorative touch.
Serve chilled: Keeps the custard firm and creamy.

Creative Variations of Barefoot Contessa Coconut Cream Pie

Chocolate twist: Add a layer of melted chocolate between the crust and custard.
Nutty crust: Use a graham cracker crust with crushed pecans for extra flavor.
Coconut overload: Use coconut milk in place of whole milk for a more intense coconut flavor.
Citrus flair: Add a touch of lime or lemon zest to the custard.

Storage Guidelines for Barefoot Contessa Coconut Cream Pie

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: The custard can become watery when thawed, so freezing is not recommended.
Make ahead: Prepare the crust and custard a day in advance and assemble before serving.

FAQs

Can I use coconut milk instead of whole milk in coconut cream pie?

Yes, substituting coconut milk for whole milk enhances the coconut flavor and maintains the creamy texture of the pie.

How do I prevent the meringue on coconut cream pie from weeping?

To prevent the meringue from weeping, spread it over the hot filling to create a seal, ensuring it completely covers the filling and touches the crust edges.

Can I use coconut rum in coconut cream pie filling?

Yes, adding coconut rum to the filling can enhance the flavor. Adjust the amount based on personal taste and recipe instructions.

How do I know when coconut cream pie is fully cooked?

The filling should be set with a slight jiggle in the center, and a toothpick inserted near the center should come out clean.

Wrapping Up

Barefoot Contessa’s Coconut Cream Pie is a decadent dessert that’s perfect for any occasion. With its buttery crust, creamy coconut custard, and fluffy whipped topping, this pie is sure to impress your family and guests.

Try it today for a taste of classic elegance with a tropical twist!

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