Barefoot Contessa Coconut Cream Pie

When I first made coconut cream pie, I thought I had it all figured out. Custard, crust, meringue—it’s just technique, right? But what I pulled out of the fridge the next morning was a watery, deflated mess with a crust that had gone limp.

It wasn’t until I slowed down and paid attention to the why behind each step that it finally clicked: the gentle tempering, the hot custard seal, the contrast of chewy coconut and airy meringue.

Here’s how I got it to that Ina-level of quiet brilliance.

Why This Works So Well

This pie balances richness and lightness in a way that feels intentional, not indulgent.

• The custard cooks gently, with just enough cornstarch to hold a slice but still melt on your tongue.
• The meringue gets spread over hot filling—this seals it and keeps it from weeping (the key difference from other coconut pies I’ve tried).
• Ina’s crust? Buttery and structured. It holds up to the soft filling without turning soggy.

Ingredients That Pulled Weight

• All-purpose flour, cold butter, egg (for crust) – Classic pâte brisée. The egg adds structure and richness. I’ve tried it without—too crumbly.
• Egg yolks + cornstarch – These thicken the custard. I once tried flour instead. It dulled the flavor and left a chalky finish.
• Whole milk + half-and-half – Creamy, but not too heavy. All cream was too rich; all milk lacked body.
• Sweetened shredded coconut – Moist and chewy. Unsweetened was dry and didn’t integrate well.
• Egg whites + cream of tartar – Meringue stability. Cream of tartar isn’t optional—it keeps the peaks firm.
• Toasted flaked coconut – Adds texture and aroma. I used to skip this step. Don’t.

Safe Substitutions

• Coconut milk for whole milk – Works beautifully. I’ve done half coconut milk, half half-and-half. Coconut flavor deepens without overpowering.
• Gluten-free flour blend – Cup-for-cup works for the crust. I tested with King Arthur’s; just chill longer before rolling.
• Stabilized whipped cream instead of meringue – For meringue skeptics. It’s not classic, but it holds and still tastes lovely cold.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Custard turned lumpy	Didn’t temper egg yolks properly	Whisk hot cream into eggs slowly, then return to heat
Meringue wept overnight	Didn’t spread it to touch crust	Always seal meringue to crust edge, and apply to hot filling
Crust shrank in oven	Skipped freezer step before blind baking	Freeze shell for 30 minutes before it hits the oven

How to Make Ina Garten’s Coconut Cream Pie

1. Make the crust: Pulse flour, sugar, and salt in a food processor. Add diced butter. Pulse until coarse crumbs form. Add egg, pulse just until dough holds together. Shape into a disk, wrap, and chill 1 hour.
2. Roll and shape: On floured surface, roll dough to 12″ circle. Fit into 9″ pie pan, trim, fold under edges, and flute. Freeze 30 minutes.
3. Blind bake: Preheat oven to 400°F. Line crust with parchment and weights. Bake 20 min, then remove weights and bake 10 min more. Cool.
4. Cook custard: Whisk yolks, ¼ cup milk, and cornstarch. In saucepan, heat remaining milk, half-and-half, sugar, and salt to a boil. Slowly whisk into yolks. Return all to pan and cook on medium-low, stirring, until thick. Strain if needed.
5. Finish filling: Stir in butter, vanilla, and shredded coconut. Pour into crust. Cover with plastic wrap (touching the surface) and chill at least 2 hours.
6. Make meringue: In mixer bowl over simmering water, whisk egg whites, sugar, cream of tartar, and salt until hot and sugar dissolves. Move to stand mixer, beat with vanilla until stiff peaks form.
7. Top and finish: Remove wrap. Spread meringue over hot filling, sealing to crust. Broil or torch until golden. Top with toasted coconut.

Tiny Habits, Better Results

• Use a microplane to zest a little lime into the custard if you want a whisper of brightness.
• Toast your coconut in a dry skillet—watch it like a hawk. It goes from golden to burnt in seconds.
• I store my egg whites in the fridge for a day before using—they whip better when aged slightly.

Next-Day Tips

• Fridge: Keeps well for 3 days. Loosely tent with foil or plastic wrap.
• Freezer: The meringue doesn’t love freezing. But I’ve frozen slices (just the custard and crust), then topped with fresh cream later.
• Reheating: I don’t. This is best served chilled or at room temp.

Reader Qs Answered

Q: Can I make it the day before?
A: Absolutely. I actually prefer it chilled overnight. The flavors settle, and the custard firms up perfectly.

Q: Can I use graham cracker crust instead?
A: You can—but it’ll be sweeter and softer. I tested both. I still prefer the structure of a real pastry crust.

Q: My meringue keeps separating. What am I doing wrong?
A: Either the sugar didn’t dissolve fully or it wasn’t sealed to the crust. Make sure it’s glossy, stiff, and still warm when applied.

Try More Recipes:

• Ina Garten Mandel Bread
• Ina Garten Chocolate Lava Cake
• Ina Garten Banana Pudding