Coconut Cream Pie

This gluten-free pie with Coconut Cream is made with sweetened coconut and a creamy custard combined with a hint of vanilla and cinnamon. It’s so easy to make, the total prep time is just about 5 minutes. 

Pies are always a huge hit at any gathering throughout the year. They don’t have to require much time either, to taste amazing! Although Thanksgiving is known for its lies, this pie is perfect for things like Easter and Christmas as well. Not a fan of coconut? Try this delicious pumpkin pie.

The creamy center of this gluten-free coconut cream pie doesn’t require any separate cooking. You just mix all of the ingredients into one bowl and pour it into your favorite pie crust. 

It's an easy take on a classic that makes the perfect dessert with an equally classic meal like this oven-baked whole chicken or Marry Me chicken soup.

Why you will love this recipe

• It’s quick and easy to put together. 
• No fancy ingredients are needed. Most items you will already have in your fridge. 
• You can make this pie a day or 2 ahead of time to save time for family and friends. 

Ingredients

• Gluten free Pie crust: for this gluten-free coconut cream pie I am using a premade gluten-free crust. However, you can use a homemade pie crust, just make sure to follow the ingredients for baking your pie crust before pouring in the coconut cream mixture.
• Coconut: what’s a coconut cream pie without coconut?!  The coconut adds a sweetness and texture to this pie. 
• Eggs: eggs are required as a binder in this recipe. 
• Sugar: sugar will add sweetness here in this pie recipe. 
• Organic Vanilla extract: my go-to vanilla is Singing Dog Vanilla extract. 
• Milk: milk will add to the creaminess of this pie. 
• Salt
• Nutmeg
• Cinnamon 

Instructions

• Preheat oven to 350 ℉. Pour 1 cup of sweetened coconut into the bottom of the pie dish. 
• In a large bowl, combine the eggs, milk, flour, vanilla, sugar, cinnamon, nutmeg, and salt. Mix well until fully combined. 
• Pour pie batter into the pie dish and bake uncovered for 40-50 minutes until the center comes out clean with a knife. Carefully remove from the oven and allow to cook on a baking rack for 2 hours before placing into the refrigerator. Top with toasted coconut and more cinnamon if you would like. 

Storage of the Gluten free pie with coconut

You can store any leftover coconut cream pie in the refrigerator for up to four days. Make sure to cover tightly in a plastic wrap or store in an airtight container. You may also prep this cake up to three days ahead of time.

Variations

You can always use coconut extract in place of vanilla extract for a more pronounced coconut flavor. I would just use half the amount of vanilla extract when substituting with coconut to make sure your coconut pie doesn’t taste too strong.

Top with whipped cream for an extra treat. 

Top Tips

• Always use shredded coconut when making a coconut cream pie. 
• Always let your pie cool completely before slicing it with a knife. If your pie has not been called completely, it will tend to fall apart during the slicing process.

FAQ

Can I make this gluten-free coconut cream pie dairy-free?

Yes, you can make this pie dairy-free by using coconut milk. Coconut milk goes great in this recipe and will lend to the coconut flavor.

Can I use regular flour for this gluten-free coconut cream pie?

Yes, you do not have to use gluten-free flour for this recipe. Regular flour will work just fine.

Can I freeze this gluten-free coconut custard pie?

Yes, you can freeze this pie for up to three months. However, I don’t always recommend freezing pies. The filling does have a tendency to separate slightly during the following process.

Can I use unsweetened coconut cream for this coconut cream pie?

Absolutely, if you prefer a less sweetened pie, you can certainly use an unsweetened coconut. 

Why is my gluten-free pie dough crumbly?

The probable cause is an excess of flour.

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