Okay, friend, let’s talk about pie. Not just any pie, though. We’re diving headfirst into a pie pit.Gluten-Free Coconut Cream Pie.That’s so dreamy, so decadent, and so surprisingly easy, you’ll wonder where it’ve been all your life? Think of it like a classic coconut cream pie, but made with sour, gluten-free crust and silky texture. Smooth coconut filling that’ll have you licking the spoon clean. Is this pie a game changer? My grandma used to make a regular coconut cream pie, and honestly, this gluten-free version holds its own. What is your opinion on a topic of its own? What is the texture of coconut? Oh, the texture is just heavenly.
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What is gluten free coconut cream pie?
Simply put, Gluten-Free Coconut Cream Pie.What is a delightful twist on traditional American food? It takes the comforting creaminess of classic coconut cream pie and makes it accessible for everyone. Is it okay to avoid gluten? Is this a baked pie with luscious coconut custard? What is a tropical vacation without the hefty airfare? What is coconut cream pie without gluten? This isn’t a difficult recipe. Is gluten-free baking easy? If you can do it, I can. Trust me. My first attempt was a little lopsided, but still tasted amazing!
Why you’ll love this recipe?
What are some good reasons to love this book?Gluten-Free Coconut Cream Pie.! First and foremost, the flavor is out-of-this-world. The rich coconut cream filling is the perfect blend of sweet and subtly nutty. It’s not overwhelmingly coconutty; it’s just right.
But beyond the taste, this recipe is surprisingly simple. Don’t let the “gluten-free” part intimidate you. I’ve broken it down into easy-to-follow steps, and I promise, it’s much easier than you think. Plus, the ingredients are pretty budget-friendly. You probably have many of them in your pantry already!
What I love most about this is its versatility. You can serve it chilled, straight from the fridge, or even slightly warmed – both are equally delicious. It’s also a crowd-pleaser! I’ve made this for countless family gatherings, and it’s always the first dessert to disappear. And if you love coconut, you might also want to try my coconut macaroons or even a simple coconut milk panna cotta – all gluten-free, of course! This Gluten-Free Coconut Cream Pie has a special place because it is also so easy. It’s become a constant in our meal rotation now.
How do I make gluten-free coconut cream pie?
Quick Overview
Making this Gluten-Free Coconut Cream Pie.Is gluten free baking easier than you think? What’s the best way to make coconut filling on the stovetop? What is the custar What’s the best part? Pouring the filling into the baked crust, chilling it, and enjoying! Is it all surprisingly straightforward and the results are so rewarding?
Ingredients
For the gluten-free crust:
- 1 12 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 12 teaspoon salt. 1 teaspoon
- 12 cup (1 stick) cold unsalted butter, cut into small cubes.
- 1 cup cold vegetable shortening, cut into small pieces.
- 5-7 tablespoons of ice water. Makes
What is the coconut cream filling?
- 1 can full-fat coconut milk, 1 oz. (13.75 ounces
- 34 cup granulated sugar. 3
- 14 cup cornstarch.
- 14 teaspoon salt. 1 teaspoon
- 3 large egg yolks. 1 small egg white.
- 2 tablespoons unsalted butter. 1 tablespoon un
- What is vanilla extract? 1 teaspoon.
- 1 cup sweetened shredded coconut. 12 cup coconut milk
For the Topping (Optional): For The
- 1 cup heavy cream. 1 teaspoon sugar.
- 2 tablespoons powdered sugar. 2 teaspoons
- 12 teaspoon vanilla extract. 1 teaspoon almond extract
- Toasted coconut flakes, for garnish.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9-inch pie plate and set aside. I always like to dust it with a little gluten-free flour to prevent sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the gluten-free flour and salt. Stir until well combined. How do I make a good crust?
Step 3: Cut in Fat
Add the cold butter and vegetable shortening to the flour mixture. Mix well. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles sour cream. The colder the fat, the flakier is the crust!
Step 4: Add Water & Form Dough
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix! Form dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing a tough crust.
Step 5: Roll Out Crust
On a lightly floured surface (I use gluten-free flour, of course! ), roll out the dough to a 12-inch circle. Carefully transfer the dough to the prepared pie plate and crimp the edges. How do you seal the bottom of the crust with a fork to prevent it from puffing up during baking?
Step 6: Blind Bake
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 10-15 minutes, or until the crust is firm. Let the crust cool completely before filling.
Step 7: Make the Filling
In a medium saucepan, whisk together the coconut milk, cornstarch, and salt. Set aside. Whisk in the egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Reduce the heat to low and cook for 1 minute more, stirring constantly. Remove from heat and stir in the butter and vanilla extract. Stir in shredded coconut.
Step 8: Fill & Chill
Pour the coconut cream filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.
Step 9: Whip Cream (Optional)
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie and garnish with toasted coconut flakes, if desired. I love a little extra coconut on top!
Step 10: Slice & Serve
Slice and serve chilled. Enjoy every creamy, coconutty bite!
What to Serve It With
This Gluten-Free Coconut Cream Pie is fantastic all on its own, but if you want to take it to the next level, here are a few serving suggestions:
For Breakfast: Pair a small slice with a cup of strong coffee or a coconut milk latte. It’s a surprisingly delightful way to start the day!
For Brunch: Serve alongside a fruit salad and some gluten-free quiche. It adds a touch of sweetness to a savory spread.
As Dessert: After a light dinner, this pie is the perfect indulgence. A scoop of vanilla ice cream or a drizzle of chocolate sauce never hurts either!
For Cozy Snacks: Enjoy a slice with a warm cup of herbal tea on a chilly evening. It’s pure comfort food!
My family tradition is to serve it with a big dollop of whipped cream and extra toasted coconut – they go absolutely crazy for it! And sometimes, just sometimes, I sneak a slice straight from the fridge in the middle of the night. Don’t judge!
Top Tips for Perfecting Your Gluten-Free Coconut Cream Pie
Want to make sure your Gluten-Free Coconut Cream Pie is a masterpiece? Here are some tips I’ve learned over the years:
Gluten-Free Crust Advice: Don’t skip the chilling time for the dough! It’s essential for preventing a tough crust. Also, make sure your gluten-free flour blend contains xanthan gum, as it acts as a binder.
Mixing Advice: When making the filling, stir constantly to prevent lumps from forming. If you do get lumps, don’t panic! Just whisk vigorously until they disappear.
Coconut Milk: Use full-fat coconut milk for the richest, creamiest filling. The light version just doesn’t give the same results.
Ingredient Swaps: If you don’t have sweetened shredded coconut, you can use unsweetened, but you may need to add a little extra sugar to the filling to compensate.
Baking Tips: Keep an eye on the crust while it’s blind baking. If it starts to brown too quickly, tent it with foil.
Vanilla Variations: For a deeper flavor, try using vanilla bean paste instead of vanilla extract. It adds a beautiful speckling effect and a more intense vanilla aroma.
I once accidentally used salted butter in the filling, and surprisingly, it added a really interesting depth of flavor! It wasn’t a mistake I’d repeat every time, but it was a happy accident. Also, I always blind bake my crust because it helps it prevent from being soggy.
Storing and Reheating Tips
Have leftover Gluten-Free Coconut Cream Pie? Here’s how to store it properly:
Room Temperature: It’s best to refrigerate the pie as soon as possible. Leaving it at room temperature for more than 2 hours is not recommended.
Refrigerator Storage: Store the pie in an airtight container in the refrigerator for up to 3 days. The crust may soften slightly over time, but it will still taste delicious.
Freezer Instructions: For longer storage, you can freeze the pie. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Glaze Timing Advice: If you’re planning to freeze the pie, it’s best to add the whipped cream topping after thawing, as it doesn’t freeze well.
I always find that a little parchment paper between slices helps keep them from sticking together when refrigerating or freezing. And trust me, this pie is so good, you’ll be lucky if you have any leftovers to store!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Gluten-Free Coconut Cream Pie. It’s creamy, dreamy, and surprisingly easy to make. It’s the perfect dessert for any occasion, and I guarantee it will be a hit with everyone who tries it, gluten-free or not! If you’re a fan of coconut, this pie is an absolute must-try. You might want to check out my recipe for gluten-free key lime pie too, if you like this kind of recipe.
I can’t wait to hear how yours turns out! Be sure to leave a comment and let me know what you think. And if you try any variations, I’d love to hear about them too. Happy baking!
How to Make the Best Gluten-Free Coconut Cream Pie: 5 Simple Steps
Ingredients
Gluten-Free Crust
- 2 pieces Gluten-free pie crusts prepared and shaped
Toasted Coconut Flakes
- 1 cup unsweetened coconut flakes
Cooked Filling
- 1 cup unsweetened coconut flakes optional, to mix into filling
- 1 cup gum-free gluten-free flour blend 94g superfine white rice flour + 30g potato starch + 16g tapioca starch
- 1.5 cups granulated sugar
- 0.5 teaspoon kosher salt
- 6 cups light canned coconut milk at room temperature
- 8 large egg yolks at room temperature
- 6 tablespoons unsalted butter chopped
- 2 teaspoons pure vanilla extract or coconut extract for a more intense flavor
Topping
- 1.5 cups heavy whipping cream chilled
- 0.5 cup confectioners' sugar
Instructions
Preparation Steps
- Prepare the pie crusts according to your chosen recipe and shape into two 9-inch pie plates.
- Toast coconut flakes at 325°F for 6-8 minutes until golden.2 pieces Gluten-free pie crusts
- For cooked filling, mix flour blend, sugar, and salt. Slowly whisk in coconut milk and egg yolks, heat remaining milk, and combine while whisking. Stir in butter and vanilla, strain into crusts.2 pieces Gluten-free pie crusts
- Make the topping by whipping cream and sugar until peaks form. Spread over pies and sprinkle with coconut flakes.2 pieces Gluten-free pie crusts
