Quick & Dreamy Barefoot Contessa’s Coconut Cream Pie Recipe

Sweet, creamy coconut cream pie with a rich buttermilk filling has been stealing hearts in the Barefoot Contessa recipe collections for years.

Ina Garten’s culinary magic shines through every delectable slice of this dessert.

Her approach transforms simple ingredients into an extraordinary tropical-inspired treat.

Silky smooth coconut custard nestles into a perfectly crisp, golden crust that crackles with each bite.

The whipped cream topping adds a cloud-like elegance that makes this pie irresistible.

Layers of coconut flavor dance across your palate, promising a dessert that’s both comforting and sophisticated.

You’ll want to savor every single heavenly spoonful of this decadent pie.

Quick Recipe Overview

Prep Time: 3 hours 15 minutes

Cook Time: 40 minutes

Total Time: 3 hours 40 minutes

Calories: 400 kcal

Servings: 8

Ingredients to Bake Barefoot Contessa Coconut Cream Pie

• All-Purpose Flour: Provides the base structure and delicate texture for the perfect pie shell.
• Granulated Sugar: Adds a subtle sweetness and helps with browning.
• Kosher Salt: Enhances overall flavor and balances the pie's sweetness.
• Unsalted Butter: Creates flaky, rich layers with its cold, chunky incorporation.
• Egg: Binds the dough and adds richness to the crust.

• Egg Yolks: Provide creamy richness and help thicken the custard.
• Whole Milk, Half-and-Half: Create a luxurious, smooth custard base.
• Granulated Sugar: Sweetens the filling and helps with setting.
• Cornstarch: Ensures a silky, pudding-like consistency.
• Unsalted Butter: Adds depth and smoothness to the filling.
• Vanilla Extract: Brings warm, aromatic flavor to the custard.
• Shredded Coconut: Delivers authentic tropical texture and flavor.

• Egg Whites: Create light, airy peaks for the topping.
• Granulated Sugar: Stabilizes and sweetens the meringue.
• Cream of Tartar: Helps stabilize the egg whites for perfect peaks.
• Kosher Salt: Balances the sweetness and enhances overall flavor.
• Vanilla Extract: Adds a gentle, complex flavor to the meringue.
• Toasted Coconut: Provides a crunchy, golden garnish with nutty notes.

Bakeware for a Perfect Coconut Cream Pie Crust

• Food processor: Metal-bladed essential for mixing pie crust ingredients quickly and evenly.
• Rolling pin: Crucial for rolling out pie dough to perfect 1/8-inch thickness.
• 9-inch pie pan: Necessary for shaping and baking the coconut cream pie.
• Parchment paper or foil: Helps blind bake the pie crust without burning.
• Dried beans or pie weights: Keeps pie crust from puffing during initial baking.
• Large saucepan: Used for cooking custard filling on stovetop.
• Whisk: Important for mixing and tempering egg yolks smoothly.
• Fine-mesh sieve: Helps strain custard if lumpy.
• Stand mixer with whisk attachment: Key for creating perfect meringue.
• Offset spatula: Helps spread meringue and create beautiful peaks.
• Kitchen torch or broiler: Brings meringue to golden brown perfection.
• Large mixing bowls: Needed for various mixing stages.
• Measuring cups and spoons: Essential for accurate ingredient quantities.
• Wire cooling rack: Allows pie crust to cool evenly.

How to Whip and Layer Coconut Cream Pie Filling

• Pie Crust Preparation

Blend flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles cornmeal. Incorporate egg and pulse until dough forms. Wrap in plastic and chill for an hour.

• Dough Shaping

Roll out dough into a thin circle and transfer to pie pan. Trim edges and create a decorative border. Freeze the shell for half an hour.

• Crust Baking

Preheat oven and line shell with parchment. Fill with weights and bake until firm. Remove weights and continue baking until golden. Cool completely.

• Silky Custard Creation

Whisk egg yolks with milk and cornstarch. Heat remaining milk, cream, sugar, and salt until nearly boiling. Slowly incorporate hot mixture into egg yolks. Return to pan and cook until thick. Stir in butter, vanilla, and coconut. Pour into cooled crust and refrigerate.

• Fluffy Meringue Topping

Combine egg whites, sugar, cream of tartar, and salt over gentle heat. Whip until glossy peaks form. Spread dramatically over chilled pie, creating beautiful peaks and swirls.

• Final Touch

Brown meringue using torch or broiler. Sprinkle with toasted coconut and serve chilled.

Flavor Enhancements for Your Pie

• Swap traditional flour for whole wheat or gluten-free alternatives to suit dietary needs or add unique flavor profiles.
• Refrigerate the pie overnight to allow flavors to meld and develop a rich, creamy texture that'll make taste buds dance.
• Ensure egg whites are at room temperature for maximum volume and whip until peaks are stiff and glossy for a cloud-like topping.
• Spread coconut flakes on a baking sheet and toast in the oven at 325°F for 5-7 minutes, stirring occasionally to achieve a golden, nutty flavor without burning.
• Experiment by adding a splash of rum to the filling or sprinkling chocolate shavings between layers for an unexpected twist on the classic coconut cream pie.

Slice and Serve Cream Pie Like Contessa Does

• Garnish with Toasted Coconut Flakes: Sprinkle extra toasted coconut flakes over the top of the meringue for a delightful crunch and enhanced coconut flavor that adds visual appeal and texture.
• Pair with Tropical Beverages: Serve alongside a refreshing piña colada, coconut water, or tropical iced tea to complement the pie's rich coconut profile and create a vacation-like dessert experience.
• Chill Before Serving: Refrigerate the pie for at least 2-3 hours before serving to allow the filling to set perfectly and enhance the creamy, smooth texture of the coconut custard.
• Elegant Dessert Plating: Use a sharp, clean knife to cut precise slices and plate on white ceramic dishes to make the golden meringue and white filling stand out beautifully.

Store Coconut Cream Pie Without Losing the Cream

• Store Strategically: Refrigerate the pie immediately after assembling, keeping it covered with plastic wrap to maintain freshness and prevent absorbing other refrigerator odors.
• Chill Carefully: Place the pie in the coldest part of the refrigerator, typically the back shelf, where temperature remains most consistent for optimal texture preservation.
• Consume Quickly: Enjoy the coconut cream pie within 2-3 days for best taste and quality, as meringue tends to weep and lose its delicate structure after that time.
• Handle with Care: When transporting or moving the pie, use a flat, stable surface and support the bottom to prevent the delicate meringue from shifting or breaking.