Gluten Free Coconut Cream Pie. OMG. This pie is so scrumptious. Creamy. Full of coconut flavor. Made with a flaky, tasty, gluten free crust. Yum!
March 14 is National Pi Day (3.14) so I’m reposting one of my all-time favorite pies, Gluten Free Coconut Cream Pie.
This super good pie is perfect for people suffering with celiac disease, the serious allergy that makes you allergic to gluten, a component of wheat. Thankfully, I am not celiac, but I do feel better if I avoid gluten. And it’s pretty easy to stay away from gluten if you cook at home. (FYI, September 13 is National Celiac Awareness Day.)
For my Coconut Cream Pie, I use a family recipe for the custard, Homemade Vanilla Pudding (Jackie’s Pudding). It’s an easy custard to make; you simply have to be patient and stir it constantly so it doesn’t burn.
But the best tip is: If you put the cold egg/sugar mixture directly into the hot milk, it curdles (and looks like scrambled eggs). So don’t do that! Don’s method of warming the egg/sugar mixture before putting it into the hot milk works perfectly. Thankfully, it makes custard instead of scrambled eggs.
I use Don’s Gluten Free Shortbread Pie Crust for my crust. It’s easy, with only three ingredients, and you don’t have to refrigerate it before simply pressing it into the pie plate to bake. No rolling involved. It’s so tasty. Not the same as a flaky, regular pie crust, but still extremely good. It’s more the texture of a shortbread cookie. Nice and crisp. Gluten free baking is a bit different and I’m not sure you could achieve a truly flaky crust with gluten free flour.
BTW, I really like the Bob’s Red Mill Gluten Free 1-to-1 Baking Mix in the pie crust. It is light and not a bit grainy.
To Toast or Not Toast
Most Coconut Pie recipes only toast a little of the coconut to use for garnish. I toast it all, which I think enhances the flavor a bit. I also prefer unsweetened, unsulfured flaked coconut instead of the sweetened coconut you find in the baking aisle.
What’s your favorite way to make a Coconut Pie? With toasted coconut or untoasted? Have you found an amazing flaky gluten free pie crust? (Please share the recipe!) Do you put whipped cream on top of your pie? That seems mighty decadent to me. Please tell us in the comments.
If you like coconut, I know you’re gonna wanna eat this.
What You Need
For this recipe you will need measuring cups and spoons, a heavy bottomed pan, a wire whisk, and your favorite pie plate. Buy the best tools you can afford and you’ll never be sorry.
Gluten Free Coconut Cream Pie Recipe
Gluten Free Coconut Cream Pie
Absolutely scrumptious coconut pie!
Gluten Free Shortbread Pie Crust Ingredients:
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1/4 cup turbinado sugar or granulated
- 1/2 cup butter softened (or 1/2 cup Crisco for dairy free)
Coconut Custard Ingredients:
- 1-1/2 cups whole milk
- 2 egg yolks reserve egg whites to make meringue for the top of the pie if you want
- 1/3 cup turbinado sugar or granulated
- 1 teaspoon vanilla
- 1 cup unsweetened flaked coconut
Gluten Free Shortbread Pie Crust Directions:
- Heat oven to 350F degrees
- Cream butter and sugar.
- Blend in the flour, 1/2 cup at a time, until the mixture resembles coarse meal.
- Press the shortbread mixture into one 9-inch pie plate, covering the bottom about 1/4 inch thick.
- Press the mixture up the sides of the pie plate, making sure the joint between the bottom and the sides is pressed together well.
- Bake at 350F degrees about 15-20 minutes until the crust is golden brown.
- Let it cool before filling it with custard.
Note: If you are using the crust for a baked pie (such as pumpkin), remove it from the oven when it is just starting to brown as it will cook longer when you bake the pie.
Coconut Custard Directions:
- Lightly broil the flaked coconut until it is just starting to brown. Set aside.
- In a separate dish, mix the egg and sugar. Set aside.
- Use a heavy bottomed pan to make the custard. You need to constantly watch it and stir it so it doesn't burn!
- Put the cornstarch in the bottom of the pan. Add the milk. Stir until the cornstarch is dissolved.
- Begin heating the cornstarch and milk mixture over medium-low heat.
- As the milk and cornstarch mixture heats up, gradually raise the heat to medium (or medium-high if you are brave and vigilant), stirring all the while.
- When the milk mixture is about 100F degrees, add 4 tablespoons of the hot milk to the egg/sugar mixture; then stir this mixture into the pot.
- Continue heating, stirring constantly until the pudding boils.
- Reduce the heat and continue cooking and stirring for several minutes until the pudding thickens.
- Stir in the vanilla and most of the toasted coconut, reserving a couple tablespoons full as a garnish.
- Pour the pudding into the baked pie shell.
- Place a piece of plastic wrap directly on top of the pudding to prevent a film from forming.
- Let cool to room temperature; then refrigerate for at least 2 hours before serving.
- To serve, cut slices and garnish with the reserved toasted coconut. Some people add whipped cream as a garnish, too.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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