Barefoot Contessa Coconut Custard Pie Recipe

If you’re craving a luscious, tropical dessert that’s perfect for any occasion, this Barefoot Contessa Coconut Custard Pie is your answer. With its creamy filling, flaky crust, and toasted coconut topping, this pie is a showstopper that’s surprisingly easy to make at home. Whether you’re baking for family, friends, or just treating yourself, the rich flavors of coconut will transport your taste buds straight to a sunny getaway.

This recipe captures the essence of the classic Barefoot Contessa style simple ingredients, precise technique, and a result that tastes like it came from a gourmet bakery. From the buttery pie crust to the smooth custard filling, every bite is a delight. You’ll love the combination of textures, from the crisp edges of the crust to the creamy, dreamy interior.

Even if you’re new to baking pies, this recipe is approachable. With step-by-step guidance, tips on preventing crust shrinkage, and advice on toasting the coconut perfectly, you’ll feel confident creating a dessert that tastes as incredible as it looks. Let’s dive into this tropical favorite and make a pie that everyone will adore.

What’s the Flavor Profile of This Barefoot Contessa Coconut Custard Pie?

The Barefoot Contessa Coconut Custard Pie is a classic American dessert that highlights the natural sweetness and nutty flavor of coconut. Its filling combines both coconut milk and shredded coconut, creating a custard that’s rich, creamy, and full of authentic coconut flavor. The lightly toasted coconut adds a subtle crunch, giving the pie a delightful contrast of textures.

This pie is sweet but balanced, not overpowering. The flaky, buttery crust acts as the perfect base for the creamy custard, while the whipped cream topping adds a soft, airy finish. Every bite melts in your mouth, leaving behind the tropical essence of coconut without any artificial taste. It’s comfort food with a sophisticated twist.

Perfect for holidays, dinner parties, or a weekend treat, this pie is as pleasing to the eyes as it is to the palate. The toasted coconut on top adds a golden touch that makes this pie feel special and festive. Once you make it, you’ll find yourself reaching for it again and again it’s the ultimate coconut lover’s dream.

Ingredients Required for Barefoot Contessa Coconut Custard Pie Recipe

Gather all the following ingredients, before you start making this Barefoot Contessa Coconut Custard Pie 

• 1 batch of your favorite pie dough (homemade or store-bought)
• 1 ½ cups (360 ml) whole milk
• 1 ½ cups (360 ml) coconut milk
• 2 eggs
• 2 egg yolks
• 1 cup (200 g) sugar
• ¼ cup (40 g) cornstarch
• 4 tablespoons room temperature butter
• 1 ⅓ cups toasted shredded coconut
• 2 cups cold heavy cream
• ¼ cup powdered sugar (adjust to taste)
• 2 teaspoons vanilla extract
• Additional toasted coconut for garnish

Kitchen Utensils Required

1. 9-inch pie dish
2. Rolling pin
3. Parchment paper
4. Pie weights or dried beans
5. Medium pot
6. Mixing bowls
7. Whisk
8. Electric mixer
9. Spatula

Preparation & Cooking Time

Prep Time: 30 minutes (plus 4 hours chilling)
Cooking Time: 50 minutes
Total Time: ~5 hours (including chilling)

Copycat Barefoot Contessa Coconut Custard Pie Recipe

Just follow this simple step by step guideline to make your homemade version of Barefoot Contessa Coconut Custard Pie in a delicious way.

Step 1. Prepare and Chill the Crust: Preheat your oven to 425°F (220°C). Roll out your pie dough to a 12–13 inch round and gently transfer it to your pie dish. Trim edges and fold under to create an even border. Pinch with your fingers for a decorative edge. Freeze the crust for 30 minutes while the oven preheats.

Step 2. Blind Bake the Crust: Line the crust with parchment paper and add pie weights. Bake for 15 minutes, then remove the weights and parchment. Dock the crust and brush the surface with egg wash. Tent the edges with foil, reduce the oven to 375°F (190°C), and bake for another 15–20 minutes until golden and crisp.

Step 3. Toast the Coconut: Spread 1 ⅓ cups shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–7 minutes until golden brown, stirring occasionally. Set aside to cool.

Step 4. Prepare the Custard Filling: Warm 1 ½ cups milk and 1 ½ cups coconut milk over medium heat. In a bowl, whisk 2 eggs, 2 egg yolks, 1 cup sugar, and ¼ cup cornstarch. Gradually pour the warm milk mixture into the eggs while whisking. Return to heat and cook until thickened. Stir in 4 tablespoons butter and the toasted coconut.

Step 5. Assemble the Pie: Pour the custard into the baked crust. Smooth the top, cover, and chill for at least 4 hours until set.

Step 6. Top with Whipped Cream: Whip 2 cups cold heavy cream with ¼ cup powdered sugar and 2 teaspoons vanilla until soft peaks form. Spread over the chilled pie and sprinkle additional toasted coconut on top. Serve chilled and enjoy!

Delicious Ways to Customize and Serve This Barefoot Contessa Coconut Custard Pie

Here are some Variations and Customizations ideas you can try to enjoy this Barefoot Contessa Coconut Custard Pie deliciously

1. Classic Slice with Coffee
Honestly, nothing beats a simple slice with a hot cup of coffee in the morning. The creamy custard and flaky crust just melt in your mouth.

2. Tropical Fruit Plate
We love adding fresh mango, pineapple, or kiwi on the side. It adds a bright, juicy contrast to the sweet coconut flavor.

3. With a Drizzle of Chocolate
Sometimes we get a little indulgent and drizzle melted dark or milk chocolate over the whipped cream. Pure bliss.

4. With Toasted Almonds
Sprinkling slivered toasted almonds over the top adds an extra crunch and nutty depth that makes every bite interesting.

5. Mini Pie Cups
We sometimes make mini versions in ramekins for parties. They’re perfect for single servings and look adorable on a dessert table.

6. A Scoop of Vanilla Ice Cream
A cold scoop of ice cream alongside a slice makes it a decadent summer treat. Coconut and vanilla are just a match made in heaven.

7. With Coffee Liqueur
For adult gatherings, a splash of coffee liqueur on the side adds a warm, cozy kick. We always get compliments!

8. Topped with Fresh Berries
Strawberries or raspberries on top brighten the dessert and add a tart balance to the creamy sweetness.

9. As a Dessert Parfait
We’ve layered leftover custard with whipped cream and crumbled pie crust in glasses. It’s like a fun, elegant twist!

10. With Toasted Coconut Garnish
Even when serving plain, we always sprinkle a little extra toasted coconut on top it’s amazing how much that simple touch elevates the flavor and presentation.

My Personal Experience and Some Tips on This Barefoot Contessa Coconut Custard Pie Recipe

The first time I made this Barefoot Contessa Coconut Custard Pie, I was amazed! The crust came out golden and flaky, and the custard was so creamy with real coconut flavor. I loved how the toasted coconut on top added a little crunch. Even my kids couldn’t wait for it to cool! Every bite felt like a little vacation in my mouth. Now, it’s my go-to dessert for family dinners and special treats.

1. Keep your pie dough cold it helps make a flaky crust.
2. Don’t stretch the dough; gently press it into the pan.
3. Toast the coconut just until golden, not dark.
4. Whisk the custard constantly to prevent lumps.
5. Chill the pie for at least 4 hours for best texture.
6. Use real coconut milk for natural flavor.
7. Add extra whipped cream right before serving it makes the pie look amazing.

How to Store and Reheat Leftover Barefoot Contessa Coconut Custard Pie Properly?

If you have any leftover (hopefully you don’t have) you can process them properly as follows,

Store the pie in the refrigerator for up to 3 days. For best flavor, serve chilled. Avoid freezing as the custard may separate.

FAQs on this Barefoot Contessa Coconut Custard Pie Recipe

When you give this Barefoot Contessa Coconut Custard Pie Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.

1. Can I use store-bought pie dough?

Yes! We’ve done this many times, and it works just fine. Just make sure it’s thawed properly and keep it cold while handling.

2. How do I prevent the crust from shrinking?

Don’t stretch the dough when placing it in the pan. Gently press it in, fold the edges under, and chill before baking. It really helps!

3. Can I make this pie ahead of time?

Absolutely! We often make it the night before. Just cover and refrigerate it actually tastes even better the next day.

4. How do I know when the custard is ready?

When it thickens and bubbles slightly while cooking, it’s ready. Keep whisking and watch carefully it comes together fast.

5. Can I use light coconut milk?

We prefer full-fat coconut milk for the richest flavor. Light versions work but the custard will be thinner and less creamy.

6. How do I toast the coconut perfectly?

Spread it evenly on a baking sheet and watch closely it browns quickly. Stir halfway to prevent burning.

7. Can I freeze this pie?

We’ve tried, and the custard can separate when frozen. It’s best enjoyed chilled in the fridge for 2–3 days.

8. Can I add extra coconut to the custard?

Yes! We love a little extra for more texture, just make sure to adjust the milk slightly if needed.

9. How do I make the whipped cream stable?

Chill your bowl and whisk first, and use powdered sugar. This keeps the whipped cream fluffy longer.

10. Can kids help make this pie?

Totally! We often let kids whisk the custard or spread the whipped cream it’s fun and safe as long as they stay away from hot pots.

This Barefoot Contessa Coconut Custard Pie is a tropical dream come true creamy, sweet, and full of coconut flavor. Its flaky crust, smooth custard, and cloud-like whipped cream make it a dessert everyone will love. Try this recipe for your next gathering or weekend treat and watch it disappear fast!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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