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Sweet and Creamy Gluten-Free Coconut Cream Pie
Indulge in this sweet and creamy Gluten-Free Coconut Cream Pie! It features an easy coconut macaroon crust and a luscious vanilla coconut custard filling, perfect for anyone following a gluten-free diet. For more delightful crust ideas, check out our recipe for Fresh Gluten-Free Fruit Tarts with Buttery Almond Crust!
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Discover the joy of baking again with 200 delicious gluten-free and dairy-free recipes! From everyday bread to celebration cakes that everyone will love.
Get Your Copy TodayCream pies have always been a beloved dessert, but finding a gluten-free version that truly satisfies can be a challenge. This recipe simplifies the process, so you don’t have to worry about making a complicated, from-scratch gluten-free dough. If you enjoy baking with coconut, you might also want to try our Gluten-Free Coconut Cream Pancakes for a delightful breakfast treat!
What makes this pie special? The crust is essentially a giant coconut macaroon, offering a delightful chewy texture. The filling is a sweet, vanilla-infused coconut custard, creating a rich and comforting experience. We finish it off with a homemade whipped cream topping, but if you’re looking for a lighter option, consider topping it with a dollop of our Vanilla Chia Pudding with Fresh Berries. This pie is a showstopper, perfect for any occasion!
Why This Recipe Works
This Gluten-Free Coconut Cream Pie is a fantastic option for those who need to avoid gluten without sacrificing flavor. The simplicity of the macaroon crust means less time spent in the kitchen, and the creamy coconut filling is naturally gluten-free.
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How to Make This Gluten-Free Coconut Cream Pie
Ready to dive into the step-by-step process of creating this delightful gluten-free coconut cream pie? Follow these instructions carefully for a perfect result every time!
Coconut Macaroon Crust
This crust is so easy to make! Think of it as a giant coconut macaroon.
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie pan with gluten-free cooking spray.
- In a large bowl, combine 2 2/3 cups shredded sweetened coconut, 3 tablespoons melted butter (or dairy-free butter such as Smart Balance for a dairy-free option), and 2 large egg whites.
- Press the coconut mixture evenly into the greased pie pan, forming the crust.
- Bake for 20-25 minutes, or until the crust is golden brown. Keep a close eye on it, as baking times can vary depending on your oven.
Vanilla Coconut Custard Filling
This creamy custard filling pairs perfectly with the coconut macaroon crust. Here’s how to make it:
- In a medium saucepan, whisk together 2/3 cup granulated sugar, 1/3 cup gluten-free all-purpose flour (we recommend Pillsbury gluten-free), 2 cups milk (or dairy-free milk such as almond, cashew, or coconut milk), and 2 large egg yolks.
- Cook the mixture over medium heat, stirring constantly, until it comes to a boil. Once boiling, continue to boil for 1 minute, using a timer to ensure accuracy.
- Remove the saucepan from the heat and stir in 1 cup shredded sweetened coconut, 1 tablespoon pure vanilla extract, and 1 teaspoon butter (or dairy-free butter for a dairy-free version).
- Pour the custard filling into the baked coconut crust. Cover with plastic wrap, pressing it gently against the surface of the custard to prevent a skin from forming. Refrigerate for at least 3 hours to allow the filling to set completely.
Whipped Cream Topping
A generous layer of homemade whipped cream takes this pie to the next level! Or use a dairy-free alternative.
- In a large bowl, combine 16 ounces heavy whipping cream, 1 tablespoon pure vanilla extract, and 1/2 cup powdered sugar (adjust to your liking). For a stabilized whipped cream, add 2 tablespoons of cornstarch.
- Use an electric mixer on high speed to whip the ingredients until stiff peaks form and the cream becomes firm. This pie is best with a firm whipped topping.
- Just before serving, spread or pipe the whipped cream evenly over the top of the chilled pie.
- Optional: Sprinkle with toasted coconut for added flavor and visual appeal. To toast coconut, spread shredded coconut on a baking sheet sprayed with cooking spray and toast in a 350°F oven for 5-10 minutes, or until golden brown.
Dairy-Free Whipped Topping Option
For a delicious dairy-free alternative, try this coconut cream topping:
- Chill a large mixing bowl and the whisk attachments of your mixer in the freezer for 10 minutes.
- Open a 14-ounce can of coconut cream that has been refrigerated overnight. Carefully scoop out the thick, hardened coconut cream from the top of the can, leaving the liquid behind.
- Place the hardened coconut cream in the chilled mixing bowl and beat with a mixer for 30 seconds, until creamy.
- Add 3/4 cup powdered sugar, 1 tablespoon pure vanilla extract, and 2 tablespoons cornstarch. Mix for 1 minute until the mixture is creamy and smooth.
- Use immediately or cover and refrigerate in an airtight container for up to 3 days. Before serving the pie, spread the coconut whip on top.
Important Tip: Always double-check the labels of all your ingredients to ensure they are certified gluten-free and, if needed, dairy-free!
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Ingredients
Crust:
- 2 2/3 cups shredded sweetened coconut
- 3 tablespoons melted butter, dairy-free use Smart Balance butter
- 2 large egg whites
Filling:
- 2/3 cup granulated sugar
- 1/3 cup gluten-free all-purpose flour (I like Pillsbury gluten-free)
- 2 cups milk, dairy-free use almond, cashew or coconut milk
- 2 large egg yolks
- 1 cup shredded sweetened coconut
- 1 tablespoon pure vanilla extract
- 1 teaspoon butter, dairy-free use Smart Balance butter
Topping:
- 16 ounces heavy whipping cream
- 1 tablespoon pure vanilla extract
- 1/2 cup powdered sugar, I like my whipped cream sweet. Adjust to your liking
- If you want your whipped cream to be stabilized add 2 tablespoons of cornstarch.
Dairy-Free Topping:
- 1 (14-ounce) can coconut cream, refrigerated overnight
- 3/4 cup powdered sugar
- 1 tablespoon pure vanilla extract
- 2 tablespoons corn starch
Nutrition Information
This Gluten-Free Coconut Cream Pie offers a delightful treat while catering to gluten-free dietary needs. Here’s a detailed look at its nutritional profile:
- Serving: 1 slice
- Calories: 694 kcal
- Carbohydrates: 42g
- Protein: 8g
- Fat: 56g
- Saturated Fat: 42g
- Cholesterol: 145mg
- Sodium: 120mg
- Potassium: 371mg
- Fiber: 7g
- Sugar: 30g
- Vitamin A: 1145 IU
- Vitamin C: 1mg
- Calcium: 127mg
- Iron: 1.7mg
Please note: Nutrition information is automatically calculated and should be used as an approximation.
Gluten-Free Benefits
By using gluten-free all-purpose flour, this pie ensures that those with gluten sensitivities or celiac disease can enjoy a classic dessert without worry. Gluten-free baking can aid in reducing inflammation and improving digestive health for sensitive individuals.
Tips and Variations
Dietary Adaptations:
- Dairy-Free Option: Easily make this pie dairy-free by using almond, cashew, or coconut milk for the filling and Smart Balance butter for the crust. For the topping, chilled coconut cream provides a rich, dairy-free alternative to traditional whipped cream.
- Lower Sugar: Reduce the amount of granulated and powdered sugar to decrease the overall sweetness. Consider using natural sweeteners like stevia or erythritol as substitutes.
- Nut-Free: Ensure all ingredients are processed in a nut-free facility if you have nut allergies.
Helpful Hints:
- Crust Perfection: Watch the crust carefully while baking, as oven temperatures can vary. The crust should be golden brown but not burnt.
- Whipped Cream Stability: Adding cornstarch to your whipped cream helps stabilize it, preventing it from becoming watery.
- Toasting Coconut: For an extra layer of flavor, toast the shredded coconut before adding it to the crust or as a topping. Spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, keeping a close eye to prevent burning.
Ingredient Substitutions:
- Flour: If you don’t have Pillsbury gluten-free flour, any gluten-free all-purpose flour blend will work. Ensure it contains xanthan gum for better binding.
- Sweetener: Replace granulated sugar with coconut sugar or maple syrup for a different flavor profile.
- Whipped Topping: For a quicker option, you can use a store-bought dairy-free whipped topping, such as Cool Whip.
Enjoy creating this adaptable and delicious gluten-free coconut cream pie!
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Essential Equipment for This Recipe
To prepare this delicious recipe, you’ll need the following kitchen tools:
- Mixing Bowls – A set of various sizes is crucial for different stages of preparation.
Find Mixing Bowls on Amazon - Measuring Cups and Spoons – Accurate measurements are key for baking success.
Find Measuring Cups and Spoons on Amazon - Baking Sheets – Essential for even baking and perfect browning.
Find Baking Sheets on Amazon - Whisks – Ideal for beating eggs, blending batters, and creating smooth sauces.
Find Whisks on Amazon - Spatulas – Perfect for folding ingredients and scraping bowls.
Find Spatulas on Amazon - Food Processors – Great for quickly chopping vegetables or nuts.
Find Food Processors on Amazon - Saucepans – Needed for preparing any sauces or heating liquids.
Find Saucepans on Amazon - Chef’s Knives – A good quality knife makes chopping easier and safer.
Find Chef’s Knives on Amazon - Cutting Boards – Protect your countertops while you prep ingredients.
Find Cutting Boards on Amazon
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