Gluten Free Coconut Cream Pie

I recently won the best sister award when I took a home-made, gluten free Coconut Cream Pie to my sister and her husband when they moved into their new home. I gifted the pie, a bottle of champagne, and plenty of serving forks. We huddled around the island in her kitchen and unceremoniously shoved mouthfuls of thick and creamy Coconut Cream Pie with crispy crust delight into our mouths amidst a sea of paper and boxes. Good thing they had a roll of paper towels unpacked as whipped cream ended up everywhere. The pie was gone in minutes. What fun!

A Great Pie Starts with the Best Crust

We’ve made this gluten free Coconut Cream Pie recipe several times, using both our GF Flaky Pie Crust and GF Tender Pie Crust recipes. It’s up to you. I prefer the Tender Crust, but Dave enjoys the Flaky Crust with his Coconut Cream Pie. Go figure! Which every recipe you choose, you will need to fully blind bake the crust to give it a crispy texture. Do you know anyone who likes a soggy cream pie? Blind bake instructions are included with each of our pie crust recipes, which are made with Flour Farm Organic Gluten Free Flour Blend. Click on this link to go to our Desserts & Sweets recipe page where you will find our pie crust recipes.

Please let us know how your pie turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.

Peace & LOVE – Teri

Photos by DuPree Productions; Special thanks to Sally at Sally’s Baking Addiction. We adapted her Homemade Coconut Cream Pie recipe to be gluten free and lightly sweet.

Gluten Free Coconut Cream Pie

Author: Teri Delany
Total Time: 20 minutes
Yield: 8 slices 1x
Diet: Gluten Free

Print Recipe

Description

Enjoy thick, rich and creamy coconut filling paired with a crispy, flaky crust with every bite of our gluten free Coconut Cream Pie. Prepare the crust and whipped topping ahead of time, and pull the recipe together in less than a half hour. Place in the refrigerator to set and chill. Easy as pie!

Ingredients

Scale

Choose Gluten Free, Non-GMO & Organic Ingredients.

Substitutions: Do you need to swap out an ingredient? Click here for suggestions.

Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.

Pie Crust

1 9″ Deep Dish GF Pie Crust – fully blind baked, and cooled (head to Flour Farm’s recipe page for GF pie crust recipes)
Pie crust may be made up to two days prior, and baked or left unbaked until ready. Tightly cover and refrigerate until ready to bake/fill.

Filling

4 Large pasture Raised Egg Yolks (80g)
30g (1 oz) Cornstarch (1/4 C)
397g (14 oz) Full Fat Coconut Milk – use the entire can, do not use coconut milk designed to be a beverage
236 ml (8 fl. oz) Half and Half (1 C)
100g (3.5 oz) Cane Sugar (1/2 C)
1/4 tsp Extra Fine Pink Himalyan Salt (1.5g)
80g (2.8 oz) Medium Shred, Unsweetened Coconut (1 C)
2 T Butter, softened (28g/1 oz)
1 tsp Pure Vanilla Extract (5 ml)
1/2 tsp Pure Coconut Extract (2.5 ml)

Topping

note: (amount of whipped cream will cover the entire pie, halve if only dollops are desired)

355 ml (12 fl. oz) Heavy Whipping Cream (1 1/2 C)
1 T Powdered Sugar (10g)
1/2 tsp Pure Vanilla Extract (2.5 ml)
1/4 tsp Pure Coconut Extract (1.25 ml)
Optional: Toasted Shredded Coconut, Mini Chocolate Chips, Shredded Coconut

Instructions

Equipment: Digital scale (preferred), Saucepan (m), Mixing Bowl, Measuring cups and spoons, Rubber spatula, Cooling rack

Before You Dive In – Prep: Please read!

Prepare GF Pie Crust (fully blind bake and cool)
Bring eggs to room temperature
Make whipped cream: With an electric or stand mixer, whisk together heavy whipping cream, sugar, and extracts until stiff peaks form. Store in the refrigerator in an airtight container until ready to use.

Make Pie!

Step 1: In a medium mixing bowl, whisk together egg yolks and corn starch. Set aside.

Step 2: In a medium saucepan, add coconut milk, half and half, sugar, and salt. Whisk to combine and bring to a boil. Continue to whisk frequently as mix boils for 2 minutes.

Step 3: Reduce heat to medium low. Remove about 120 ml (4 fl. oz or 1/2 C) of liquid from the pot and briskly whisk into the egg and cornstarch mix. You must whisk continuously and fast to prevent egg yolks from scrambling.

Step 4: Slowly pour egg yolk mixture into the saucepan. Whisk and cook on medium low for another 1 1/2 minutes. Be mindful that the mixture will bubble and may burst, (so keep a safe distance.)

Step 5: Remove saucepan from the heat and stir in the coconut, butter, vanilla and coconut extract. Whisk or stir to combine. Pour the filling into the cooled crust. Use a rubber spatula to scrape it all out.

Step 6: Lay a sheet of plastic wrap or unbleached parchment (cut to fit the surface) directly onto the cream mixture to cover. This prevents a skin from forming on the surface of the pie.

Step 7: Chill at least three hours (preferably overnight). Top with whipped cream and garnish.

Enjoy chilled!

Notes

Store: Coconut cream pie will store in the refrigerator for up to 3 days. If you plan to freeze, the cream must be completely cooled in the crust before freezing. Provide additional covering over the surface, and store in an airtight, freezer safe container for up to a month.

Pie Crusts: We like to use either our GF Flaky Pie Crust or GF Tender Pie Crust for this recipe. This link will take you to our Desserts & Sweets page where the pie crust recipes are located. We use the sweetened version of each crust (added vanilla and sugar to the crust.) Blind bake instructions are provided at each recipe page.

The nutrition information provided below is for the recipe as written using lightly salted organic butter and our GF Tender Pie Crust. The whipped topping is not included in the analysis. Each slice weighs approximately 144g (5 oz).

Prep time does not include pie crust preparation or chill time.