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.
