Gluten Free Pie with Coconut Cream

A slice of Creamy Coconut pie in a grey plate

4.96 from 46 votes

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: baking, classic pie, coconut, coconut cream, desert, gluten free, gluten free baking, gluten free pie, healthy desert, pie

Servings:

Calories: 263kcal

Author: Nicole Kendrick

Ingredients

1 deep dish pie crust
1 cup sweetened coconut
⅔ cup sugar
1 ¼ teaspoon organic vanilla extract
⅓ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
3 tablespoon Gluten Free 1:1 Flour
3 large eggs room temperature
2 ½ cups milk room temperature

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.

Notes

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.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition