Gluten-Free Coconut Cream Pie: 9 Secrets to Heavenly Taste!
This Gluten-Free Coconut Cream Pie features a flaky gluten-free crust and a rich, creamy coconut filling topped with toasted coconut flakes. It's a slice of paradise!
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 1 hour 5 minutes
Ingredients
Crust
- 1.5 cups Gluten-Free All-Purpose Flour Blend with xanthan gum
- 0.5 cup Cold Butter Cubed
- 0.25 cup Ice Water
Filling
- 2 cups Coconut Milk Full-fat
- 0.75 cup Sugar
- 0.5 cup Cornstarch
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- 0.5 cup Shredded Coconut Toasted
Instructions
Crust Preparation
- Preheat oven to 375°F (190°C).
- Combine flour and butter in a food processor until crumbly. Add ice water and pulse until dough forms.
- Roll out dough and press into a 9-inch pie plate. Bake for 20-25 minutes, or until golden brown.
Filling Preparation
- In a saucepan, whisk together coconut milk, sugar, and cornstarch.
- Cook over medium heat, stirring constantly, until thickened.
- Whisk in egg yolks and vanilla extract. Cook for 1 minute more.
- Pour filling into baked crust. Top with toasted coconut flakes.
- Refrigerate for at least 4 hours before serving.
Notes
Enjoy this delightful Gluten-Free Coconut Cream Pie! Feel free to adjust the sweetness to your liking.