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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Bake for 10-12 minutes until meringue is lightly browned.
- Cool the pie completely before serving.
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