Gluten Free Coconut Cream Pie


This gluten free coconut cream pie has a clean and creamy custard filling that may be cooked and chilled or baked within the oven, poured right into a flaky pie crust. Don’t overlook the toasted coconut chips on high!

Coconut cream pie slice on a plate and in the pie pan

Choose a cooked custard or baked custard filling

How to make a cooked custard filling

I had all the time made my gluten free coconut cream pie with a cooked custard filling, made the standard manner we make custards. Heat the milk, drizzle it into the egg yolks to mood them and ensure they don’t scramble, then return all the pieces to the pan and prepare dinner till thickened.

That methodology works superbly, and makes for a extra-creamy pie filling. This cooked custard filling, which you see within the images of the pie in a steel pie plate, slices however doesn’t slice as cleanly as say, fudge.

Gluten Free Coconut Cream Pie

How to make a cleaner-slicing cooked pie filling

This filling will slice clear, however don’t count on it to arrange like a pie made with gelatin. If you’d just like the pie to slice extra like fudge, you’ll be able to add some gelatin, although.

Simply bloom 1 packet of powdered unflavored gelatin in 2 tablespoons of cool water and permit the gelatin to swell (about Three minutes). Add the bloomed gelatin to the recent filling combination proper earlier than you add the chopped butter.

Mix till the gelatin is melted, then take away the pan from the warmth, add the chopped butter and proceed with the recipe directions. Or, for that cleaner slicing pie, attempt the baked custard filling different.

Coconut cream pie whole and baked

How to make a baked custard filling

I added an alternate filling to this recipe for gluten free coconut cream pie as a result of the cooked custard pudding doesn’t slice as cleanly, and doesn’t final as lengthy within the fridge. Plus, making a baked custard is less complicated, and far much less susceptible to consumer error (hey, no person’s good!).

To make the baked custard filling (which you see above), merely warmth the milks and sugar to a mild simmer to dissolve the sugar into the liquid. It additionally begins to warmth the eggs a bit earlier than going into the oven, so that they’re much less more likely to curdle throughout baking.

Be positive to pressure the combination whether or not you’re making a cooked or baked custard filling. No matter how cautious you’re, some eggs or yolks will clump a bit.

Gluten Free Coconut Cream Pie Step by Step

How to bake a single pie crust

For a flaky baked pie crust with a cream filling, you’ll be able to’t be afraid of overbaking the crust. That’s the way you get a flaky crust even when the filling is moist like this coconut cream.

You need the crust to be calmly golden brown throughout. You would possibly discover that the underside of the crust even will get a bit darker, and that’s completely high-quality. As lengthy because it doesn’t burn, it’s completely high-quality.

It’s greatest to make use of some kind of pie weight in order that the crust doesn’t increase and bubble within the oven. You don’t want specially-made pie weights (such as you see right here, which I’ve due to all of the baking I do). You can merely use dried beans, and you should utilize the identical beans many times.

Gluten Free Coconut Cream Pie

Ingredients and substitutions


The filling requires mild canned coconut milk (I used Thai Kitchen model), so ensure you don’t attain for a carton of coconut milk—or full-fat coconut milk within the can, which is simply too thick. If your mild canned coconut milk appears fairly skinny, you should utilize extra canned mild coconut milk as a substitute of the extra milk, by quantity, within the baked custard filling.

If you’ll be able to’t have dairy, you’ll have to substitute the butter within the filling and within the pie crust. For the butter within the filling, attempt utilizing Melt or Miyoko’s Kitchen model vegan butter or Earth Balance Buttery sticks.

For the butter within the pie crust, don’t use Earth Balance. Try vegan butter or Spectrum model nonhydrogenated vegetable shortening.

In place of the heavy whipping cream, use coconut cream (not coconut milk, however the cream from a can of full fats coconut milk). Whip it chilly with the confectioners’ sugar.


I’m afraid there are too many eggs on this recipe to switch them with an egg replacer. For an egg-free coconut custard filling, you’ll be able to attempt including gelatin (as instructed above) to our do-it-yourself vanilla pudding, and use coconut milk instead of common milk.


Coconut cream pie slice on plate with forkful

Coconut cream pie baked in a pan, and a slice on a plate.

Prep time: Cook time: Yield: 1 9-inch pie


Single Pie Crust, ready in keeping with recipe directions, and parbaked

Cooked Pie Filling
half cup (40 g) coconut flakes

half cup (70 g) gluten free flour mix (47 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)

3/four cup (150 g) granulated sugar

1/four teaspoon kosher salt

Three cups (24 fluid ounces) mild canned coconut milk, at room temperature

four egg yolks (100 g), at room temperature

Three tablespoons (42 g) unsalted butter, chopped

1 teaspoon pure vanilla extract (or coconut extract, for extra coconut taste)

Baked Pie Filling (different)
1 13.5 to 14 ounce can mild canned coconut milk, at room temperature

3/four cup (6 fluid ounces) milk (any type)

3/four cup (150 g) granulated sugar

1/four teaspoon kosher salt

Three tablespoons (42 g) unsalted butter, chopped

four eggs (200 g, weighed out of shell), at room temperature

1 teaspoon pure vanilla extract (or coconut extract, for extra coconut taste)

3/four cup (6 fluid ounces) heavy whipping cream, chilled

1/four cup (29 g) confectioners’ sugar


  • Make the pie crust in keeping with the recipe directions, parbake it, and set it apart to chill briefly. If you’d wish to make the pie crust forward of time, make it and freeze it uncooked. Parbake it from frozen and proceed with the recipe as written.

  • Toast the coconut chips. Place the coconut chips in a single layer on a rimmed baking sheet lined with unbleached parchment paper. Place the baking sheet within the heart of the preheated oven and bake till the chips are calmly golden brown throughout and odor aromatic (about 6 minutes). Remove from the oven and permit to chill utterly.

  • To make the cooked filling. In a medium-sized, heat-safe bowl, place the flour mix, sugar and salt, and whisk to mix properly. Add half cup (four fl. oz.) of the coconut milk, after which the egg yolks, whisking to mix after every addition. Set the combination apart. In a medium-sized heavy-bottom saucepan, place the remaining 2 half cups (20 fluid ounces) milk and convey to a simmer over medium-high warmth. Once the milk reaches a simmer, take away the saucepan from the warmth and add the recent milk to the bowl with the egg combination in a sluggish trickle, whisking always to mix. The objective of including the recent milk slowly is to keep away from cooking the egg yolks by bringing them as much as temperature slowly. Once all the sizzling milk has been added, pour the entire combination again into the saucepan and return to the warmth. Cook, whisking always, over medium-high warmth till thickened sufficient that the whisk leaves a visual path within the combination as you whisk it (2 to three minutes). Remove the pan from the warmth, and add the chopped butter and the vanilla, and stir till the butter is melted and the combination is clean. Add a couple of toasted coconut chips to the filling in case you’d like extra coconut taste, and whisk to mix. Strain the filling into the cooled shell and unfold into a good layer. Allow it to chill at room temperature for about 5 minutes. Cover the pie with plastic wrap, putting the plastic instantly on the floor of the filling to keep away from its growing a pudding “pores and skin.” Place within the fridge to relax till set (a minimum of 2 hours and as much as 2 days).

  • Alternatively, make the baked filling. Preheat your oven to 300°F. Place a pan of water on the decrease rack of the oven, and shut the door. In a medium-size saucepan, place the canned coconut milk, milk, sugar, and salt. Place the pan over medium-low warmth, and convey to a mild simmer. Remove the pan from the warmth. In a big, heat-safe bowl, place the eggs and butter. Drizzle the recent milk combination very slowly into the bowl with the eggs and butter, whisking always. Once you’ve added about 1 cup of the milk combination, add the remainder, and whisk till very properly mixed. Strain the combination into the parbaked crust. It can be comparatively skinny. Place the pie pan on the highest rack of oven. Bake the pie till the filling is usually set however nonetheless jiggles towards the middle in a managed manner when moved gently forwards and backwards, about 50 minutes. Remove the pie from the oven and permit to chill utterly at room temperature. Cover the pie plate and place it within the fridge to relax for about an hour or till set.

  • Make the topping and serve. In the bowl of a stand mixer fitted with a paddle attachment (or a big bowl with a hand mixer), beat the heavy whipping cream and the confectioners’ sugar on medium-high pace till stiff (however not dry) peaks type (about Three minutes). Beating the cream on medium-high for an extended time as a substitute of excessive pace will make a extra steady whipped cream. If you’ve made the cooked filling, take away the plastic wrap from the chilled pie and unfold the whipped cream on high and sprinkle with the remaining toasted coconut chips. If you’ve made the cooked pie filling, slice the pie when chilled, add a dollop of whipped cream and scatter some coconut flakes on the highest of every slice.

  • Originally printed in 2014. Baked pie filling different added; video and a few images added; some textual content new.

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