Gluten Free Coconut Cream Pie
This coconut cream pie features a smooth coconut pudding filling in a homemade gluten-free crust. Top with whipped cream and toasted coconut for a bakery-style dessert at home.
Ingredients
Gluten Free Pie Crust
- 2⅞ cups (250 g) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- ⅓ cups (30 g) fine almond flour
- 9 Tablespoon (126 g) unsalted butter softened
- ⅔ cups (50 g) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Coconut Custard
- 1¾ cup (105 g) shredded unsweetened coconut divided
- 3½ cups (828 ml) milk
- ¾ cups (150 g) sugar
- ¼ cups (30 g) cornstarch
- ¼ teaspoon salt
- 4 egg yolks
- 1 Tablespoon (14 g) unsalted butter
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup (236 ml) heavy cream
- ¼ cups (50 g) sugar
- 1 teaspoon vanilla extract
Instructions
Gluten Free Pie Crust
- Add the butter into the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 30 seconds until smooth and creamy. Sift in the powdered sugar and salt and mix until combined and smooth. Add in the vanilla and the egg and mix until combined.
- Mix together flour and almond flour. Gradually add your flour while mixing on low until everything starts to come together and a dough forms.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 1 hour
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Cut the dough as needed into pieces to fit over your pie pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough. Dock the bottom with a fork. Chill for 30 minutes.
- Bake at 350 for 25 minutes, depending on the size of your pie or tarts. The shell is done when it is golden brown. Fully cool.
Coconut Custard Filling
- Spread the coconut on a rimmed baking sheet. Bake until golden, tossing occasionally, 5 to 7 minutes. Alternatively, you can toast the coconut in a skillet on your stovetop. Place the coconut in a large skillet and cook over medium-low heat, stirring frequently, until the flakes are mostly golden brown. Set toasted coconut aside.
- In a large saucepan, combine the milk, sugar, cornstarch, salt, and egg yolks. Whisk constantly over medium-high heat until the mixture thickens and begins to bubble.
- Remove from heat and stir in the butter and vanilla extract until the butter is fully melted. Mix in HALF of the shredded coconut.
Assemble
- Spread ¾ of the remaining toasted coconut in the bottom of the cooled pie shell. Pour the coconut custard on top. Use a spatula to smooth out.
- In a medium bowl, use an electric mixer to beat the cream, sugar, and vanilla on medium speed until soft peaks form. Gently spread the whipped cream over the top. Sprinkle on the remaining toasted coconut.
- Chill for at least 2 to 3 hours before slicing and serving.
Equipment
- tart pan
- electric mixer or stand mixer
Notes
- You can use whole milk or 2% milk. Do not use non dairy or low fat.
- Store-bought whipped cream and homemade whipped cream are both fine.
- This makes a 9 or 10 inch pie or up to 6 smaller individual pies.