Go Back
Barefoot Contessa Coconut Custard Pie Recipe

Barefoot Contessa Coconut Custard Pie Recipe

A creamy, rich coconut custard pie inspired by the elegant cooking style of Ina Garten. This dessert features a flaky pie crust filled with a smooth coconut custard made from eggs, milk, and shredded coconut, then baked to perfection. Ideal for holidays, gatherings, or a comforting homemade treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 5 hours 14 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 prepared pie crust store-bought or homemade
  • For the Custard Filling:
  • 2 large eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups full-fat coconut milk
  • 1/4 cup cornstarch
  • 4 tablespoons unsalted butter room temperature
  • 1 1/3 cups shredded coconut toasted
  • 2 teaspoons vanilla extract
For Topping:
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • Extra toasted coconut for garnish

Equipment

  • 9-inch pie dish
  • Mixing bowls
  • Whisk
  • Medium saucepan
  • Measuring cups and spoons
  • Rolling Pin
  • Parchment paper
  • Pie weights or dried beans
  • Spatula
  • Oven

Method
 

Step 1: Prepare the crust
  1. Roll out your pie dough and place it into a 9-inch pie dish. Chill it for about 20 minutes. This helps prevent shrinking when baking.
    Barefoot Contessa Coconut Custard Pie Recipe
Step 2: Blind bake
  1. Line the crust with parchment and add pie weights. Bake at 375°F for about 15 minutes. Remove weights and bake another 10 minutes until lightly golden.
    Barefoot Contessa Coconut Custard Pie Recipe
Step 3: Mix the custard
  1. In a bowl, whisk eggs, sugar, and vanilla until smooth. Warm the milk and coconut milk slightly, then slowly mix it in. This prevents scrambling.
    Barefoot Contessa Coconut Custard Pie Recipe
Step 4: Add coconut
  1. Stir in shredded coconut. You’ll notice the mixture thickens slightly. That’s exactly what you want.
    Barefoot Contessa Coconut Custard Pie Recipe
Step 5: Bake
  1. Pour filling into the crust. Bake at 350°F for 40 to 50 minutes. The center should jiggle slightly but not be liquid.
    Barefoot Contessa Coconut Custard Pie Recipe
Step 6: Cool
  1. Let the pie cool completely before slicing. This is where most people mess up. Cutting too early ruins the texture.
    Barefoot Contessa Coconut Custard Pie Recipe
  2. Once you follow these steps, you’ll see how approachable this recipe really is.

Notes

  • Always use room temperature eggs for a smooth custard texture.
  • Do not overbake; the center should slightly jiggle when removed from the oven.
  • Cooling time is essential for proper setting.
  • Toasting coconut enhances flavor and adds texture.
  • Avoid freezing, as custard texture may break.
  • For best results, use full-fat coconut milk.