Description
Ina Garten’s coconut cream pie delivers a luxurious tropical dessert dream with silky coconut custard nestled in a buttery crust. Flaky pastry, rich cream, and toasted coconut flakes create a heavenly slice that transports you to a beachside paradise with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 cups half-and-half
- 1 (9 inch) pie shell, baked
- 2 large eggs, beaten
- 1 cup sweetened flaked coconut
Sweeteners and Thickeners:
- ¾ cup white sugar
- ½ cup all-purpose flour
- ¼ teaspoon salt
Flavor Enhancers and Toppings:
- 1 teaspoon vanilla extract
- 1 cup frozen whipped topping, thawed
Instructions
- Preheat the oven to 350°F (175°C) and evenly distribute shredded coconut on a rimmed baking sheet, ensuring a uniform layer for consistent toasting.
- Monitor the coconut carefully while baking, stirring occasionally to prevent uneven browning, and remove from the oven when the flakes turn a delicate golden hue, approximately 5-7 minutes.
- In a medium saucepan, whisk together half-and-half, granulated sugar, all-purpose flour, large eggs, and a pinch of kosher salt until the mixture is smooth and free of lumps.
- Place the saucepan over low heat, stirring continuously with a wooden spoon to prevent scorching and ensure even thickening of the custard base.
- Continue cooking the mixture for 2-3 minutes until it reaches a slightly thickened consistency, resembling a light pudding texture.
- Remove the saucepan from heat and fold in 3/4 cup of the freshly toasted coconut flakes along with pure vanilla extract, creating a rich, aromatic filling.
- Transfer the coconut custard into the prepared pie shell, using a spatula to spread it evenly and eliminate any air pockets.
- Refrigerate the pie for 4-5 hours, allowing the filling to set completely and develop a firm, creamy texture.
- Before serving, generously top the chilled pie with whipped cream and sprinkle the remaining toasted coconut over the surface for a decorative and crunchy finish.
Notes
- Let the pie cool completely before refrigerating to prevent condensation and soggy crust.
- Garnish with coconut flakes just before serving to maintain their crisp texture.
- Room temperature ingredients ensure a smoother, more consistent filling without lumps.
- Refrigerating overnight allows flavors to develop and filling to set perfectly.
- Toasting coconut intensifies its nutty flavor and adds a delightful crunch to the dessert.
- Prepare whipped topping at the last minute for maximum volume and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 364
- Sugar: 21 g
- Sodium: 162 mg
- Fat: 25 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 71 mg