Gluten-Free Coconut Cream Pie
A gluten-free coconut cream pie featuring a coconut crust, creamy custard filling, and whipped topping.
Ingredients
Coconut Crust
- 2 ⅔ cups shredded sweetened coconut
- 3 Tbsp melted butter dairy-free works too
- 2 egg whites
Custard Filling
- ⅔ cup sugar
- ⅓ cup gluten-free all-purpose flour Pillsbury GF blend recommended
- 2 cups milk or almond/cashew/coconut milk
- 2 large egg yolks
- 1 cup shredded sweetened coconut
- 1 Tbsp vanilla extract
- 1 tsp butter or dairy-free substitute
Whipped Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar adjust to taste
- 1 Tbsp vanilla extract
- toasted coconut optional, for garnish
Instructions
Make the crust
- Preheat oven to 350°F. Grease a 9-inch pie pan.
- Mix shredded coconut, melted butter, and egg whites until combined.
- Press into pie pan, covering bottom and sides evenly.
- Bake 20–25 minutes until golden brown. Cool completely.
Make the filling
- In a saucepan, whisk flour, sugar, milk, and egg yolks.
- Cook over medium heat, stirring constantly, until thick and bubbling.
- Remove from heat and stir in coconut, vanilla, and butter.
- Pour into cooled crust. Cover and chill at least 3 hours.
Make the whipped cream
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread or pipe over chilled pie.
Serve
- Sprinkle toasted coconut on top, slice, and serve cold.
Notes
Make-ahead: Bake the crust and filling a day early and top before serving. Dairy-free option: Use coconut milk and coconut cream whip. Budget swap: Cool Whip works. Presentation: Toast extra coconut. Storage: Refrigerate up to 2 days. Low-sugar options: Reduce sugar by 1/4.