Ina Garten Coconut Cream Pie Recipe

Ina Garten’s coconut cream pie is a dreamy indulgence, especially if you love a little sompin’ different on classic.

This recipe combines a homemade pie crust with a rich coconut filling that boasts both sweetened flaked coconut and a vanilla-flavored custard.

The pie’s smooth texture paired with the satisfying crunch of the crust is a treat for your taste buds!

One trick I recommend is using fresh coconut if possible, as it really enhances the flavor and makes it feel extra special.

How to Make Ina Garten Coconut Cream Pie

Ingredients

• 1 ¼ cups All-Purpose Flour
• 2 Tbsp Sugar
• ½ tsp Salt
• 1 Stick Unsalted Butter (cold, diced)
• ⅓ cup Ice Water
• 2 cups Half-and-Half
• ¾ cup Sugar
• 3 Tbsp Cornstarch
• 2 cups Shredded Coconut (sweetened)
• 4 Large Eggs (separated)
• 1 tsp Vanilla Extract
• ¼ tsp Cream of Tartar

Step-by-Step Instructions

Step 1:

Mix the flour, 2 tablespoons of sugar, and salt in a bowl, then cut in the cold butter until the mixture resembles coarse crumbs.

Slowly add the ice water, mixing just until the dough holds together.

Roll the dough into a ball, flatten into a disk, and refrigerate for 30 minutes.

Step 2:

Preheat your oven to 350°F.

Roll out the dough on a floured surface, fit it into your pie pan, and crimp the edges.

Blind bake the crust for 15 minutes with pie weights.

Remove weights and bake for another 10 minutes until golden.

Step 3:

Combine half-and-half, ¾ cup sugar, cornstarch, and egg yolks in a saucepan.

Cook over medium heat, stirring constantly until the mixture thickens.

Add shredded coconut and vanilla extract, stirring well.

Pour the filling into the prepared crust.

Step 4:

Beat egg whites with cream of tartar until soft peaks form.

Gradually add sugar, beating to stiff peaks.

Spread meringue over the pie filling, sealing to the crust edges.

Step 5:

Bake for 10-12 minutes until meringue is lightly browned.

Cool the pie completely before serving.

Tips and Tricks for Making This Recipe

Keep It Cold

It’s crucial to keep your pie dough cold when working with it so that it produces a flakier crust after baking!

Blind Baking Pie Crust

Using pie weights helps to prevent the crust from puffing up; make sure they are evenly distributed.

Stir Constantly

When making the filling, continuous stirring prevents the mixture from scorching the bottom of your pan.

Be Gentle with Egg Whites

When forming the meringue, be gentle while folding in sugar so that you don’t deflate the mixture.

Use Fresh Coconut

For an extra pop of flavor, use fresh coconut flakes over the top of your pie for garnishing!

What to Serve with Ina Garten Coconut Cream Pie

Fresh Fruit Salad

A fresh fruit salad pairs perfectly with coconut cream pie because it adds a refreshing contrast.

You can choose a mix of berries, kiwi slices, and mango chunks.

The natural sweetness of the fruits complements the creamy richness of the pie without overwhelming it.

Served chilled, it acts as a palate cleanser amidst bites of the lush coconut cream filling.

Dark Chocolate Squares

Adding a few pieces of dark chocolate offers a bittersweet balance to the pie’s sweetness.

Choose high-quality dark chocolate for a touch of indulgence.

Place a few squares alongside each serving of coconut cream pie for a simple yet sophisticated touch.

The slightly bitter notes of chocolate can enhance the overall dessert experience.

Toasted Almonds

Toasted almonds offer a good crunch and a nutty flavor that pairs well with the coconut.

Sprinkle a handful of these nuts on the side for an extra texture layer.

They serve as a wonderful counterpoint to the pie’s creamy texture.

Toasting the almonds brings out their flavor, adding depth to the dessert plate.

Spiced Tea

Consider pairing the pie with a warm cup of spiced tea, like chai or cinnamon.

The spices offer a warming and aromatic complement to the rich coconut flavor.

Each sip of tea enhances the cozy feeling of the dessert experience.

The interplay of spices with coconut creates a soothing and inviting finish to your meal.

Variations and Substitutions

Coconut Types

You can experiment with different types of coconut to create unique flavors and textures.

Try unsweetened desiccated coconut for a less sweet option or toasted coconut flakes to add a crunchy texture and nutty flavor.

Dairy Alternatives

If you’re looking for a dairy-free version, substitute the half-and-half with coconut milk for a more pronounced coconut flavor.

You may also use almond milk for a subtle sweetness, though it will slightly alter the pie’s consistency.

Pie Crust

If you’re short on time, a store-bought crust like Pillsbury Pie Crust can be a great alternative.

For a twist, try using a graham cracker crust for an additional layer of flavor that complements the coconut filling beautifully.

How to Store Leftover Ina Garten Coconut Cream Pie Recipe

To keep your coconut cream pie as delicious as the day you made it, refrigeration is key!

Refrigerate your pie in the fridge for optimal freshness, and remember to cover it properly with plastic wrap or aluminum foil to safeguard the yummy pie from absorbing unwanted flavors.

It’s important not to let your coconut cream pie sit out at room temperature for more than two hours, as this might lead to spoilage.

You could use an airtight container for added protection, which really helps the pie retain its creamy texture.

Freezing for Longer Storage

If you need to store your pie for a longer period, freezing is a great option!

Just wrap it tightly with both plastic wrap and foil to prevent freezer burn.

For easier serving later, you might want to slice the pie before freezing and pop individual slices into freezer-safe bags.

Common Mistakes to Avoid

Working the Dough Too Much

You might think that more mixing leads to a better dough, but that’s not the case.

Too much handling can make your pie crust tough and less flaky.

Handle the dough as little as possible to keep it light and tender.

Filling Overcooked

It’s tempting to keep cooking the filling until it’s really thick, but be cautious.

The filling continues to thicken as it cools, so take it off the heat when it just starts to thicken.

Overcooking can lead to a filling that’s too firm or even curdled.

Under-toasting Coconut

Don’t rush through the coconut toasting process.

Not toasting the coconut long enough can leave you with a lackluster flavor.

Toast it until golden for that rich, nutty taste that complements the pie beautifully.