Barefoot Contessa Coconut Cream Pie is made with a homemade pie crust, filling, and meringue topping. The crust is a combination of all-purpose flour, sugar, and butter; the filling is a rich concoction of eggs, milk, half-and-half, sugar, cornstarch, and shredded coconut; and the meringue is crafted from egg whites, cream of tartar, and sugar.
This Ina Garten Coconut Cream Pie recipe, a luxurious and flavorful dessert, takes about 4 hours to prepare and can serve up to 8 people.
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? Why You’ll Love This Coconut Cream Pie Recipe:
- Creamy Indulgence: The rich coconut filling combined with a velvety texture creates a luxurious dessert experience.
- Tropical Flavor Burst: Sweetened shredded coconut adds a tropical twist, transporting taste buds to paradise with every bite.
- Perfectly Balanced Sweetness: The blend of sugar, vanilla extract, and coconut achieves a harmonious balance of sweetness without overwhelming the palate.
- Light and Fluffy Meringue: A fluffy meringue topping provides a delightful contrast to the creamy filling, adding a touch of airy perfection.
- Homemade Comfort: Crafted with simple ingredients and traditional techniques, this pie brings the warmth and comfort of homemade goodness to any occasion.
❓ What Is Barefoot Contessa Coconut Cream Pie Recipe?
Barefoot Contessa Coconut Cream Pie is a classic dessert made with a buttery crust, creamy coconut filling, and fluffy meringue. The filling consists of egg yolks, cornstarch, milk, half-and-half, sugar, vanilla extract, and sweetened shredded coconut. This pie boasts a velvety texture and a tropical taste, with the shredded coconut adding a delightful chewiness.
? Barefoot Contessa Coconut Cream Pie Ingredients
Pie Crust:
- 1 1/4 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 2 teaspoons granulated sugar
- 1/8 teaspoon fine salt
- 1 stick (8 tablespoons) cold unsalted butter, diced
- 1 large egg, lightly beaten
Filling:
- 3 large egg yolks
- 1/4 cup cornstarch
- 1 cup whole milk
- 1 cup half-and-half
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup sweetened shredded coconut
Meringue Topping:
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- Pinch kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup unsweetened flaked coconut, toasted
? How To Make Barefoot Contessa Coconut Cream Pie
- For the pie crust, pulse flour, sugar, and salt in a metal-bladed food processor until mixed. Add the butter and pulse 10 times until it resembles yellow cornmeal with bean-size butter chunks. After adding the egg, pulse 4–5 times until the dough forms a ball. (Add a tablespoon of cold water if the dough is excessively dry.)
- Place dough on a work surface. Refrigerate the dough for at least 1 hour after forming it into a disk and wrapping it in plastic.
- Roll the dough into a 12-inch, 1/8-inch-thick circle on a lightly floured surface. Transfer the dough to a 9-inch pie pan and cut the borders, leaving an inch overhang. Tuck the extra dough under itself to make a thick, rim-matching edge. Flute the edge as required. Freeze pie shell for 30 minutes.
- Turn on the oven to 400 degrees F and place a rack in the center. Cover the pie shell with parchment paper or foil and fill with dried beans or pie weights. Bake on a center rack baking sheet for 20 minutes to firm the dough. After baking, lift the parchment to remove the beans. Bake the pie shell for 10 more minutes until softly golden brown. Wire-rack cool.
- For the filling: In a larger bowl, mix the egg yolks, 1/4 cup milk, and cornstarch until smooth. In a large saucepan, mix the remaining 3/4 cup milk, half-and-half, sugar, and kosher salt. Cook until just boiling on medium. While whisking, softly pour hot milk and cream into egg yolks to temper them. Return the custard to the pan over medium-low heat. Stir frequently until the custard is thick and smooth, about 5 minutes; it will be like pudding. If the filling is scrambled or lumpy, sift it through a fine-mesh sieve into a separate bowl before adding the coconut. After melting the butter, add the vanilla and crushed coconut. Put filling in chilled pie crust. Put plastic wrap directly on the pie and refrigerate for 2 hours, or overnight.
- For the meringue: Mix egg whites, sugar, cream of tartar, and kosher salt in a stand mixer bowl with the whisk attachment. Keep the bowl above a saucepan of simmering water without touching the bottom. Stir continually until the sugar melts and the mixture is very hot. Put the bowl in the mixer with vanilla. Whisk medium-high for 5–6 minutes to generate stiff peaks.
- Remove plastic wrap from pie and carefully pile meringue on filling. Cover the filling and meet the crust around the edges with an offset spatula. (This will totally seal the filling and prevent tears.) Create meringue swirls and peaks using the offset spatula. Keep an eye on the meringue as you torch or broil it until golden brown. Sprinkle toasted coconut over and serve.
? Recipe Tips:
- Ensure the pie filling is properly thickened with cornstarch to avoid a runny consistency.
- Use sweetened shredded coconut for optimal sweetness, as unsweetened may result in a less flavorful pie.
- Whip the meringue until stiff peaks form to prevent it from deflating while baking.
- Toast the coconut flakes for the topping to enhance their flavor and add a crunchy texture.
- Chill the pie thoroughly before serving to allow the filling to set completely, ensuring a perfect slice every time.
? What To Serve With Coconut Cream Pie?
Serve Coconut Cream Pie with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence fresh berries or a drizzle of caramel sauce can also complement its creamy coconut flavor beautifully.
? How To Store Leftovers Coconut Cream Pie?
- Refrigerator: To store Leftovers Coconut Cream Pie, cover it tightly with plastic wrap and refrigerate for up to 3 days.
- Freezer: To freeze wrap Leftovers Coconut Cream Pie tightly in plastic wrap and aluminum foil, then store in the freezer for up to 2 months.
? How To Reheat Leftovers Coconut Cream Pie?
- In The Microwave: Place Leftovers Coconut Cream Pie on a microwave-safe plate heat on medium power in 90 second intervals, checking between each until just warm.
- Oven: Preheat your oven to 350°F (175°C) place Leftovers Coconut Cream Pie on a baking sheet and cover loosely with aluminum foil to prevent browning heat for about 10-15 minutes or until warm throughout.
FAQ’S
How Do You Prevent A Coconut Cream Pie From Becoming Watery?
To prevent a coconut cream pie from becoming watery, ensure the filling thickens properly by cooking it with cornstarch or flour. Bake the crust before filling to prevent sogginess.
Can You Use Coconut Milk Instead Of Whole Milk In Coconut Cream Pie?
Yes, you can use coconut milk instead of whole milk in coconut cream pie. It enhances the coconut flavor while maintaining the creamy texture.
How Do You Know When Coconut Cream Pie Is Fully Cooked?
To know when a coconut cream pie is fully cooked, the filling should be set with a slight jiggle in the center. A toothpick inserted near the center should come out clean.
How Do You Prevent The Meringue On Coconut Cream Pie From Weeping?
Prevent weeping in coconut cream pie meringue by spreading the meringue over hot filling to create a seal. Make sure the meringue completely covers the filling and touches the crust edges.
Can I Use Coconut Rum In Coconut Cream Pie Filling?
Yes, you can use coconut rum in coconut cream pie filling for added flavor. Adjust the amount based on personal taste preference and the recipe’s instructions.
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Barefoot Contessa Coconut Cream Pie Nutrition Facts
Amount Per Serving
- Calories: 400
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 140mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 6g
Barefoot Contessa Coconut Cream Pie
Description
Barefoot Contessa Coconut Cream Pie is made with a homemade pie crust, filling, and meringue topping. The crust is a combination of all-purpose flour, sugar, and butter; the filling is a rich concoction of eggs, milk, half-and-half, sugar, cornstarch, and shredded coconut; and the meringue is crafted from egg whites, cream of tartar, and sugar. This Ina Garten Coconut Cream Pie recipe, a luxurious and flavorful dessert, takes about 4 hours to prepare and can serve up to 8 people.
Ingredients
Pie Crust:
Filling:
Meringue Topping:
Instructions
- For the pie crust, pulse flour, sugar, and salt in a metal-bladed food processor until mixed. Add the butter and pulse 10 times until it resembles yellow cornmeal with bean-size butter chunks. After adding the egg, pulse 4–5 times until the dough forms a ball. (Add a tablespoon of cold water if the dough is excessively dry.)
- Place dough on a work surface. Refrigerate the dough for at least 1 hour after forming it into a disk and wrapping it in plastic.
- Roll the dough into a 12-inch, 1/8-inch-thick circle on a lightly floured surface. Transfer the dough to a 9-inch pie pan and cut the borders, leaving an inch overhang. Tuck the extra dough under itself to make a thick, rim-matching edge. Flute the edge as required. Freeze pie shell for 30 minutes.
- Turn on the oven to 400 degrees F and place a rack in the center. Cover the pie shell with parchment paper or foil and fill with dried beans or pie weights. Bake on a center rack baking sheet for 20 minutes to firm the dough. After baking, lift the parchment to remove the beans. Bake the pie shell for 10 more minutes until softly golden brown. Wire-rack cool.
- For the filling: In a larger bowl, mix the egg yolks, 1/4 cup milk, and cornstarch until smooth. In a large saucepan, mix the remaining 3/4 cup milk, half-and-half, sugar, and kosher salt. Cook until just boiling on medium. While whisking, softly pour hot milk and cream into egg yolks to temper them. Return the custard to the pan over medium-low heat. Stir frequently until the custard is thick and smooth, about 5 minutes; it will be like pudding. If the filling is scrambled or lumpy, sift it through a fine-mesh sieve into a separate bowl before adding the coconut. After melting the butter, add the vanilla and crushed coconut. Put filling in chilled pie crust. Put plastic wrap directly on the pie and refrigerate for 2 hours, or overnight.
- For the meringue: Mix egg whites, sugar, cream of tartar, and kosher salt in a stand mixer bowl with the whisk attachment. Keep the bowl above a saucepan of simmering water without touching the bottom. Stir continually until the sugar melts and the mixture is very hot. Put the bowl in the mixer with vanilla. Whisk medium-high for 5–6 minutes to generate stiff peaks.
- Remove plastic wrap from pie and carefully pile meringue on filling. Cover the filling and meet the crust around the edges with an offset spatula. (This will totally seal the filling and prevent tears.) Create meringue swirls and peaks using the offset spatula. Keep an eye on the meringue as you torch or broil it until golden brown. Sprinkle toasted coconut over and serve.
Notes
- Ensure the pie filling is properly thickened with cornstarch to avoid a runny consistency.
Use sweetened shredded coconut for optimal sweetness, as unsweetened may result in a less flavorful pie.
Whip the meringue until stiff peaks form to prevent it from deflating while baking.
Toast the coconut flakes for the topping to enhance their flavor and add a crunchy texture.
Chill the pie thoroughly before serving to allow the filling to set completely, ensuring a perfect slice every time.