Barefoot Contessa Coconut Cream Pie Recipe

If you love rich and creamy desserts, this Barefoot Contessa Coconut Cream Pie Recipe is perfect. The pie is smooth, sweet and full of coconut flavor.

It has a flaky crust, silky coconut filling and whipped cream topping. You can make this dessert for special occasions, family dinners or just to treat yourself.

The Barefoot Contessa Coconut Cream Pie Recipe is simple, delicious and the Ingredients for Barefoot Contessa Coconut Cream Pie are easy to find.

My Experience With This Barefoot Contessa Coconut Cream Pie Recipe

I first made this Barefoot Contessa Coconut Cream Pie Recipe on a sunny afternoon. I wanted a dessert that felt special but wasn’t too complicated. The crust baked perfectly and the coconut filling was creamy and flavorful.

Topping it with fresh whipped cream made it even better. My family loved every bite. It’s now my go-to dessert for celebrations and weekend treats.

Recipe Card info

• Recipe Name: Barefoot Contessa Coconut Cream Pie Recipe
• Servings: 8
• Prep Time: 25 mins
• Cook Time: 20 mins
• Total Time: 45 mins
• Course: Dessert
• Cuisine: American
• Calories: 420 kcal per serving

Equipment List

• 9-inch pie dish
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Rolling pin (if making crust from scratch)
• Spatula

Ingredients You Need for Barefoot Contessa Coconut Cream Pie

• 1 9-inch pie crust (store-bought or homemade)
• 1 ½ cups sugar
• 1/3 cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 3 cups whole milk
• 1 ½ cups sweetened shredded coconut
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Toasted coconut for topping

Step-by-Step Guide

1. Prepare the Pie Crust

Bake the pie crust according to package or recipe instructions. Let it cool completely before adding the coconut filling to avoid melting.

2. Make the Coconut Filling

In a medium saucepan, whisk together sugar, cornstarch and salt. Gradually add milk while whisking to prevent lumps.

3. Cook the Filling

Cook over medium heat, stirring constantly until mixture thickens. Bring to a gentle boil and cook 2 more minutes for full consistency.

4. Add Egg Yolks

Temper egg yolks by whisking a small amount of hot mixture into yolks. Then return yolk mixture to saucepan and stir well.

5. Add Butter, Vanilla, and Coconut

Remove from heat. Stir in butter, vanilla extract and shredded coconut. Mix until smooth and fully combined.

6. Fill the Pie

Pour the coconut filling into the cooled pie crust. Spread evenly and smooth the top with a spatula.

7. Chill the Pie

Refrigerate the pie for at least 4 hours or until completely set. This step ensures the filling is firm and creamy.

8. Prepare Whipped Cream

In a mixing bowl, whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled pie evenly.

9. Add Toasted Coconut

Sprinkle toasted coconut over the whipped cream for extra flavor and a beautiful presentation.

10. Serve and Enjoy

Slice the pie with a sharp knife. Serve cold and enjoy a creamy, coconut-filled dessert everyone will love.

Tips to Make the Best Barefoot Contessa Coconut Cream Pie

• Use fresh eggs for best flavor.
• Make sure the pie crust is fully cooled before filling.
• Stir filling constantly to prevent lumps.
• Whip cream to soft peaks for light texture.
• Toast coconut lightly for enhanced flavor.

Common Mistakes to Avoid

• Adding egg yolks too quickly can scramble them.
• Not chilling pie long enough makes filling runny.
• Overwhipping cream can turn it into butter.
• Skipping cornstarch will make the filling too thin.
• Using cold butter straight from fridge can cause clumps.

Serving Suggestions

Barefoot Contessa Coconut Cream Pie is perfect with a hot cup of coffee or tea. Serve as a dessert after dinner or bring to a potluck. You can also pair with fresh berries or chocolate drizzle for extra indulgence.

Variations You Can Try

• Use chocolate shavings on top instead of toasted coconut.
• Add a layer of caramel or butterscotch under the coconut filling.
• Make mini pies for individual servings.
• Replace shredded coconut with macadamia nuts for a crunchy texture.
• Add a few drops of coconut extract for more coconut flavor.

Storage and Reheating Tips

• Store pie covered in the fridge for up to 3 days.
• Do not freeze, as whipped cream may separate.
• Keep toasted coconut separate and add before serving.
• Slice with a warm knife for clean cuts.

Nutrition Information

Nutrient	Amount per Serving
Calories	420 kcal
Protein	5 g
Carbohydrates	40 g
Fat	28 g
Fiber	2 g
Sugar	25 g

Health Benefits

This Barefoot Contessa Coconut Cream Pie Recipe provides calcium and protein from milk and eggs. Coconut contains healthy fats. Making it at home avoids artificial additives and preservatives.

FAQs about Barefoot Contessa Coconut Cream Pie

1. Can I make the pie ahead of time?

Yes, prepare and chill for up to 2 days. Add whipped cream and toasted coconut just before serving.

2. Can I use a store-bought crust?

Absolutely. Store-bought crust saves time and works perfectly with this coconut filling.

3. Can I use light coconut milk?

Yes, but whole milk gives a creamier texture and richer flavor.

4. How do I store leftovers?

Cover pie with plastic wrap or place in an airtight container in the fridge.

5. Can I freeze this pie?

Freezing is not recommended because whipped cream may separate, and the texture of filling can change.

Final Thoughts

The Barefoot Contessa Coconut Cream Pie Recipe is creamy, sweet and perfect for any occasion.

Now you know How to make Barefoot Contessa Coconut Cream Pie and the Ingredients for Barefoot Contessa Coconut Cream Pie.

This dessert is simple, indulgent and sure to impress friends and family. Try it for your next special meal and enjoy a classic homemade treat that everyone will love.