Gluten Free Coconut Cream Pie

GF Coconut Cream Pie

Gluten Free Coconut Cream Pie

Sweet and creamy Gluten-Free Coconut Cream Pie. An easy to make gluten free crust and coconut custard filling topped with fresh whipped cream. If you love coconut than you are going to love this pie. This recipe will make 2 pies.

Gluten Free Coconut Cream Pie

How To Make Gluten-Free Pie Crust

Gluten Free Pie Crust
Gluten Free Pie Crust
  • The Crust Preheat the oven to 350F.
  • In a stand mixer combine the flour, butter, salt, and brown sugar.
  • Mix till it’s a sandy consistency and then add the water.
  • Stop the mixer and grab a handful of dough. It should just barely come together when squeezed.
  • Divide the dough between two small tart pans and use your fingers to push the dough into shape.
  • Try to make the dough a quarter inch thick throughout. Once shaped prick the dough several times with a fork.
  • Cut parchment to fit inside the tart shells and weight the parchment down with dried beans. Bake for 30 minutes and allow to completely cool.

How to make the Custard

  • In a large bowl, mix together the egg yolks, sugar, half n’ half, and coconut milk. Set this aside.
  • Place a large skillet on a medium-high burner and add the cornstarch and butter.
  • Allow this to melt together then add the bowl of wet ingredients and whisk till it thickens.
  • Add the pinch of salt and flaked coconut. Remove from the burner once the custard is as thick as pudding and allow to cool.

Making the Whipped Cream and Browning Coconut Flakes

  • In a stand mixer whip together the whipping cream and powdered sugar until stiff peaks form.
  • Keep chilled and set aside.
  • Combine the coconut flakes and maple syrup and bake in a 350F oven till light golden brown (5-7 minutes).
  • Set aside and allow to cool.

Putting the pies together

  • Once the crusts and custard is at room temperature you can begin assembling the pies.
  • Divide out the custard between the crusts and using the back of a spoon or pastry blade spread the filling around and smooth out the top.
  • Then divide the whipping cream between the pies and smooth it out to the edges of the crust.
  • Sprinkle with toasted maple coconut flakes and chill for 20 minutes.
  • The pies are ready to serve once they are chilled.

Gluten Free Coconut Cream Pie

Recipe by Lucy ChesnaCourse: DessertCuisine: American
Servings

8

servings
Prep time

1

hour 
Cooking time

30

minutes
Calories

425

kcal
Serving for 2 pies

16

Servings
Total time

1

hour 

30

minutes

Ingredients

  • The Crust
  • 1 cup Bob’s Red Mill gluten free 1 to 1 flour blend

  • 1/4 cup Butter

  • 1/4 teaspoon Salt

  • 1 teaspoon Brown sugar

  • 1 teaspoon Water

  • The Filling
  • 3 Egg Yolks

  • 1/4 cup White Sugar

  • 1/2 cup Half n’ Half

  • 3/4 cup Coconut Milk

  • 1 1/2 tablespoons Cornstarch

  • 2 teaspoons Butter

  • 1 pinch Salt

  • 1/2 cup Sweetened Flaked Coconut

  • The Topping
  • 1/2 cup Heavy Whipping cream

  • 2 teaspoons Powdered Sugar

  • 1/3 cup Shredded Coconut unsweetened

  • 1 tablespoon Maple Syrup

Directions

  • The Crust
  • Preheat the oven to 350F. In a stand mixer combine the flour, butter, salt, and brown sugar. Mix till it’s a sandy consistency and then add the water.
  • Stop the mixer and grab a handful of dough. It should just barely come together when squeezed. Divide the dough between two small tart pans and use your fingers to push the dough into shape.
  • Try to make the dough a quarter inch thick throughout. Once shaped prick the dough several times with a fork. Cut parchment to fit inside the tart shells and wight the parchment down with dried beans. Bake for 30 minutes and allow to completely cool.
  • The Custard
  • In a large bowl, mix together the egg yolks, sugar, half n’ half, and coconut milk. Set this aside.
  • Place a large skillet on a medium-high burner and add the cornstarch and butter.
  • Allow this to melt together then add the bowl of wet ingredients and whisk till it thickens.
  • Add the pinch of salt and flaked coconut.
  • Remove from the burner once the custard is as thick as pudding and allow to cool.
  • The Toppings
  • In a stand mixer whip together the whipping cream and powdered sugar until stiff peaks form.
  • Keep chilled and set aside.
  • Combine the coconut flakes and maple syrup and bake in a 350F oven till light golden brown (5-7 minutes).
  • Set aside and allow to cool.
  • Putting the Pies Together
  • Once the crusts and custard is at room temperature you can begin assembling the pies.
  • Divide out the custard between the crusts and using the back of a spoon or pastry blade spread the filling around and smooth out the top.
  • Then divide the whipping cream between the pies and smooth it out to the edges of the crust.
  • Sprinkle with toasted maple coconut flakes and chill for 20 minutes.
  • The pies are ready to serve once they are chilled.

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