Tropical Barefoot Contessa Coconut Cream Pie Recipe

Coconut cream pie whisks you away to a sun-drenched culinary escape with its luscious, dreamy layers.

This decadent dessert transforms simple ingredients into a masterpiece of tropical indulgence.

Creamy, velvety custard cradles toasted coconut flakes in a golden, buttery crust that melts on your tongue.

Each forkful promises a luxurious journey through silky textures and rich flavors.

The pie’s delicate balance of sweetness and nutty undertones creates a symphony of taste that lingers delightfully.

Crafted with love and precision, this dessert turns an ordinary moment into a spectacular celebration.

Savor a slice of pure bliss that will have everyone asking for seconds.

Adjustment Ideas for Barefoot Contessa Coconut Cream Pie

Replace half-and-half with coconut milk for an intensified tropical flavor profile that brings extra richness to every delicious bite.

Mix chopped macadamia nuts or sliced almonds into the toasted coconut topping for added crunch and nutty complexity.

Drizzle melted dark chocolate over the whipped cream to create decadent chocolate-coconut swirls that elevate the dessert’s visual and taste appeal.

Prepare the pie filling up to 2 days in advance and store covered in the refrigerator to streamline your dessert preparation process.

How to Serve Barefoot Contessa Coconut Cream Pie

• Garnish with Flair: Sprinkle the remaining toasted coconut over the whipped cream to add a delightful crunch and tropical visual appeal.
• Chill for Perfection: Let the pie rest in the refrigerator for at least 4 hours to achieve a firm, creamy texture that melts in your mouth.
• Pair with Tropical Companions: Serve alongside fresh pineapple chunks or a scoop of mango sorbet to enhance the coconut's tropical essence.
• Create Textural Contrast: Add a drizzle of chocolate sauce or caramel to complement the creamy filling and toasted coconut topping.

Storing Tips for Barefoot Contessa Coconut Cream Pie

• Preserve Freshness: Store the coconut cream pie in an airtight container in the refrigerator for up to 3-4 days. The cool environment helps maintain the pie's creamy texture and prevents bacterial growth.
• Freeze for Later: Wrap the pie tightly in plastic wrap and aluminum foil to freeze for up to 2 months. Thaw overnight in the refrigerator before serving to keep the filling's smooth consistency intact.
• Prevent Soggy Crust: Place a paper towel inside the container to absorb excess moisture, keeping the pie crust crisp and preventing it from becoming soggy during storage.
• Serve at Peak Quality: Remove the pie from the refrigerator 10-15 minutes before serving to let it slightly soften, enhancing the flavors and creating the perfect creamy texture for an indulgent dessert experience.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: 360 kcal

Servings: 8

Ingredient Breakdown for Barefoot Contessa Coconut Cream Pie

• Shredded Coconut: Select fresh, unsweetened coconut with a bright white color and no signs of moisture or discoloration.

• Half-and-Half, Sugar: Choose organic half-and-half for richer flavor and opt for pure cane sugar with fine granulation.
• All-Purpose Flour: Pick unbleached flour for smoother texture and cleaner taste.
• Eggs: Select large, fresh eggs with firm, bright yellow yolks from free-range chickens.
• Salt: Use fine sea salt for precise seasoning and clean mineral profile.

• Vanilla Extract: Choose pure Madagascar bourbon vanilla for deep, complex aromatics.
• Whipped Cream: Select heavy whipping cream with high butterfat content for stable, luxurious peaks.

Utensils Needed for Barefoot Contessa Coconut Cream Pie

• Baking sheet: Flat metal pan for even toasting of coconut.
• Medium saucepan: Essential for cooking creamy filling mixture.
• Whisk: Perfect tool for smooth, lump-free blending.
• Measuring cups: Precise measurements for half-and-half and sugar.
• Measuring spoons: Accurate portioning of vanilla extract and salt.
• Spatula: Helps fold coconut and mix ingredients gently.
• Refrigerator: Crucial for chilling and setting the pie filling.
• Mixing bowl: Optional for preliminary ingredient preparation.
• Pie crust: Pre-baked shell for holding the delicious filling.

Step-by-Step for Barefoot Contessa Coconut Cream Pie

• Toast Coconut Flakes

Preheat the oven and spread coconut on a baking sheet. Bake until golden brown, stirring occasionally to ensure even coloring and prevent burning. Watch carefully to capture that perfect toasty flavor.

• Create Silky Custard Base

Whisk together eggs, cream, sugar, and flour in a saucepan. Cook over gentle heat, stirring constantly to prevent clumping. Continue cooking until the mixture thickens and coats the back of a spoon, creating a smooth, luxurious texture.

• Infuse Tropical Flavors

Pull the custard off the heat and fold in most of the toasted coconut and a splash of vanilla. Stir until the ingredients blend seamlessly, releasing an intoxicating aroma that hints at the delicious dessert to come.

• Set and Chill

Transfer the creamy filling into a pre-baked pie shell. Refrigerate until the custard sets completely, allowing the flavors to meld and intensify. The waiting is part of the delicious anticipation.

• Finish with Flair

Crown the pie with billowy whipped cream and scatter the remaining toasted coconut on top. Each slice promises a delightful crunch and burst of tropical sweetness that will transport your taste buds to paradise.

Heavenly Coconut Cream Pie Recipe

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• Total Time: 30 minutes
• Yield: 8 1x

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Description

Barefoot Contessa coconut cream pie delivers heavenly tropical flavors in a classic dessert. Silky coconut custard nestles within a buttery crust, promising pure indulgence with each creamy slice you’ll savor.

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Ingredients

Scale 1x2x3x

• 3 cups (720 ml) half-and-half
• 1 (9 inch/23 cm) pie shell, baked
• 2 large eggs, beaten
• 1 cup (85 g) sweetened flaked coconut
• ¾ cup (150 g) white sugar
• ½ cup (60 g) all-purpose flour
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup (240 ml) frozen whipped topping, thawed

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Instructions

1. Coconut Toasting: Distribute shredded coconut evenly on a rimmed baking sheet and roast in a preheated 350°F (175°C) oven, stirring periodically until achieving a delicate golden color, approximately 5-7 minutes.
2. Custard Base Preparation: Whisk half-and-half, sugar, flour, eggs, and salt in a medium saucepan until achieving a smooth, lump-free consistency, then cook over low heat while continuously stirring to prevent scorching and develop a light pudding-like texture.
3. Flavor Infusion: Remove custard from heat and incorporate freshly toasted coconut flakes and vanilla extract, blending thoroughly to create a rich, aromatic filling.
4. Pie Assembly: Pour the coconut custard into the prepared pie shell, ensuring even distribution and eliminating potential air pockets, then refrigerate for 4-5 hours to allow complete setting and texture development.
5. Finishing Touch: Once chilled, generously crown the pie with whipped cream and sprinkle remaining toasted coconut across the surface, creating a visually appealing and textural garnish that enhances the overall sensory experience.

Notes

• Toasting Technique: Spread coconut evenly and stir frequently to achieve uniform golden color without burning.
• Custard Consistency: Whisk ingredients thoroughly to eliminate lumps and ensure smooth texture during cooking.
• Low and Slow Cooking: Use gentle heat while stirring constantly to prevent scorching and develop rich, creamy custard base.
• Chilling is Crucial: Allow sufficient refrigeration time for pie to set properly, creating ideal firm and creamy filling texture.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 95 mg