How to Make the Best Gluten-Free Coconut Cream Pie: 5 Simple Steps
This delightful gluten-free coconut cream pie features a creamy coconut custard filling, a buttery pie crust, and a fluffy whipped topping.
Prep
: 10
Total
: 25 minutes
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
Notes
This pie can be stored in the fridge for up to three days.