Take your pre-baked crust and let it cool fully. A cool crust keeps the filling firm. If it is warm, the custard may become watery.

Pour milk and cream into a saucepan. Heat gently over medium heat. Do not boil. Stir slowly so the mixture stays smooth and does not burn.

In a bowl, combine sugar and cornstarch. This helps thicken the filling later. Mix well so there are no lumps in the dry mixture.

Add egg yolks to the sugar mix. Whisk until smooth and pale. This step gives the custard a rich texture and beautiful color.

Slowly pour warm milk into the egg mixture. Whisk constantly. This prevents the eggs from cooking too fast and turning into scrambled eggs.

Return everything to the saucepan. Cook on medium heat. Stir constantly until thick. This usually takes about 5–7 minutes.

Remove from heat. Stir in butter and vanilla extract. The butter adds shine and flavor. The vanilla gives a warm, sweet aroma.

Add shredded coconut to the custard. Stir well so every bite has coconut flavor. This is the heart of the Barefoot Contessa Coconut Cream Pie Recipe.

Pour the custard into the cooled crust. Spread evenly with a spatula. Make sure the top is smooth and level.

Place the pie in the fridge for at least 4 hours. This helps it set properly. Do not skip this step if you want clean slices.

Before serving, spread whipped cream on top. Sprinkle toasted coconut flakes. This adds texture and makes the pie look beautiful.