Hamdi Saidani This Ina Garten Coconut Cream Pie Recipe from the Barefoot Contessa cookbook is really the absolute best coconut cream pie recipe ever. This old-fashioned Coconut Cream Pie is made with sweetened flaked coconut, half-and-half, white sugar, all-purpose flour, eggs, and a hint of vanilla.
Serve this creamy dessert with a dollop of whipped cream or a scoop of vanilla ice cream. Please don’t forget to leave feedback about this easy and simple homemade Coconut Cream Pie!
Coconut Cream Pie Ingredients
- 1 cup sweetened flaked coconut
- 3 cups half-and-half
- ¾ cup white sugar
- ½ cup all-purpose flour
- 2 large eggs, beaten
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 (9 inch) pie shell, baked
- 1 cup frozen whipped topping, thawed
How To Make Coconut Cream Pie
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread coconut on a baking sheet and bake until it’s golden brown, about 5 minutes.
- Prepare the Filling: In a pot, mix half-and-half, sugar, flour, eggs, and salt. Heat on low, stirring continuously, until it thickens slightly (around 2 minutes).
- Add Coconut and vanilla: Off the heat, stir in 3/4 cup of the toasted coconut and the vanilla extract.
- Set the Pie: Pour the mixture into your pie shell and refrigerate for 4 hours to firm up.
- Garnish & Serve: Once set, spread whipped topping on the pie and sprinkle with the remaining toasted coconut.
How Long Does Coconut Cream Pie Last In Fridge
Coconut Cream Pie can last about 4 days in the fridge. To store Coconut Cream Pie correctly, cover it with plastic wrap or place it in an airtight container to stay fresh.
Can You Freeze Coconut Cream Pie
Yes, Coconut Cream Pie can be frozen for up to 3 months. However, it’s best to freeze it without the whipped topping. To freeze Coconut Cream Pie correctly, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
To Thaw Coconut Cream Pie from Frozen: Place the pie in the refrigerator and let it thaw overnight. Before serving, add the whipped topping and garnish with toasted coconut.
How Do You Keep A Coconut Cream Pie From Getting Watery?
To prevent a watery pie, cook the filling on low heat until thick. Also, let the pie cool completely before refrigerating. This stops extra moisture from forming.
How Do You Thicken Coconut Cream Pie Filling?
If your filling is too thin, you can cook it a bit longer on low heat, stirring often. If it’s still thin, mix a little more flour with cold water to make a paste and stir it into the filling. Heat until it thickens.
Coconut Cream Pie Nutrition Facts
- Calories: 423
- Fat: 24g
- Saturated Fat: 13g
- Cholesterol: 80mg
- Sodium: 276mg
- Carbohydrates: 46g
- Sugars: 23g
- Dietary Fiber: 2g
- Protein: 7g
Try More Pie Recipes:
Barefoot Contessa Coconut Cream Pie
Description
This Ina Garten Coconut Cream Pie Recipe from the Barefoot Contessa cookbook is really the absolute best coconut cream pie recipe ever. This old-fashioned Coconut Cream Pie is made with sweetened flaked coconut, half-and-half, white sugar, all-purpose flour, eggs, and a hint of vanilla.
Serve this creamy dessert with a dollop of whipped cream or a scoop of vanilla ice cream. Please don’t forget to leave feedback about this easy and simple homemade Coconut Cream Pie!
Barefoot Contessa Coconut Cream Pie Ingredients
How To Make Barefoot Contessa Coconut Cream Pie
- Toast the Coconut: Preheat your oven to 350°F (175°C). Spread coconut on a baking sheet and bake until it’s golden brown, about 5 minutes.
- Prepare the Filling: In a pot, mix half-and-half, sugar, flour, eggs, and salt. Heat on low, stirring continuously, until it thickens slightly (around 2 minutes).
- Add Coconut and vanilla: Off the heat, stir in 3/4 cup of the toasted coconut and the vanilla extract.
- Set the Pie: Pour the mixture into your pie shell and refrigerate for 4 hours to firm up.
- Garnish & Serve: Once set, spread whipped topping on the pie and sprinkle with the remaining toasted coconut.
I love this recipe super simple and it leaves you with that delicious homemade pudding taste and perfect texture; it is so easy you can’t make it wrong. I would only add to make sure to always run finished pudding base through strainer before the pie shell. . Another thing is you can take the basic pudding recipe and make other flavors I will definitely hold on to this one!
Hi Mary,
Thank you so much for your kind words about the Barefoot Contessa Coconut Cream Pie recipe! I’m thrilled to hear that you found it simple and delicious. Your suggestion to strain the pudding base before adding it to the pie shell is a fantastic tip for ensuring a smooth texture.
It’s also great to hear that you see the versatility in the basic pudding recipe for creating other flavors. I’m delighted that this recipe has earned a spot in your collection, and I can’t wait to hear about the different variations you try out. Keep experimenting and enjoying the art of baking!
Happy cooking.
The picture doesnt match the recipe. The picture has a graham cracker crust and the recipe calls for oie crust.
Hi there! Thanks for your comment. You’re absolutely right. We apologize for any confusion. The images we used are similar but not the same as the recipe. We didn’t shoot real images but chose ones that are close. We appreciate your feedback! 😊🥧
Might want to reread ingredients I read where you add coconut cream or coconut milk but it doesn’t say anything on ingredient list, if I would have gone by ingredients I wouldn’t have bought everything I needed but I read everything before making new recipes just thought I’d say something for people to read before making something new
hank you for pointing out the discrepancy in the recipe. I apologize for any confusion this may have caused. It seems the recipe I shared does not mention coconut milk or coconut cream in the ingredients list. If you would like to incorporate either of these ingredients, you can substitute a portion of the half-and-half with an equal amount of coconut milk or coconut cream. For example, use 2 cups of half-and-half and 1 cup of coconut milk or coconut cream instead of 3 cups of half-and-half. This change should give the pie a richer coconut flavor without significantly altering the consistency of the filling.
Once again, I apologize for the confusion and appreciate your diligence in reading through the recipe before trying it out. I hope this modification helps, and please don’t hesitate to reach out if you have any further questions or concerns.