Gluten Free Coconut Cream Pie

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Fully Blind Bake Pie Crust

Coconut Cream Pie Recipe | Gluten-Free Desserts | Simple Recipes

Some pie recipes call for fully baked crust and some recipes need a partially baked crust. Lemon meringue pie requires a partially baked pie crust because it will continue to bake with the filling. Coconut cream pie, like French silk pie for example, is a no-bake pie the filling does not go in the oven. We obviously dont want to eat raw pie dough, so we need a fully blind baked pie crust.

I published an entire tutorial about blind baking pie crust. I repeat *some* information here, but I encourage you to review the tutorial prior to beginning this coconut cream pie recipe.

  • Make pie dough ahead of time, then refrigerate or freeze until youre ready to make the pie. Pie crust must chill for at least 2 hours before rolling out.
  • Roll it out, then fit into your 9-inch pie dish. Crimp or flute the edges.
  • Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
  • Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans.
  • Bake until the edges are lightly brown, about 15 minutes.
  • Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
  • Return to oven until the entire pie shell is golden brown.
  • Recipe Substitutions And Dietary Substitutions

    • Paleo Coconut Cream Pie Replace the cornstarch with arrowroot powder and use coconut palm sugar as the sweetener.
    • Keto Coconut Cream Pie Swap the cornstarch with psyllium husks. As different brands yield different textures, start with 1/2 teaspoon, and increase as needed. Be very careful though, as too much can destroy the recipe. Also, use erythritol or monk fruit as the sweetener.
    • Gluten Free Coconut Cream Pie Use any gluten free thickener and be sure all ingredients used are treated in a facility with minimal or no contact with gluten products.

    How To Make A Baked Custard Filling

    I added an alternative filling to this recipe for gluten free coconut cream pie because the cooked custard pudding doesnt slice as cleanly, and doesnt last as long in the refrigerator. Plus, making a baked custard is easier, and much less prone to user error .

    To make the baked custard filling , simply heat the milks and sugar to a gentle simmer to dissolve the sugar into the liquid. It also begins to heat the eggs a bit before going into the oven, so theyre less likely to curdle during baking.

    Be sure to strain the mixture whether youre making a cooked or baked custard filling. No matter how careful you are, some eggs or yolks will clump a bit.

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    What Makes This The Ultimate Dairy Free Coconut Cream Pie

    Coconut cream pie is a taste of summer. In fact, can you think of any one thing that’s more summery than coconut? Because it’s equally perfect for a backyard barbecue as it is an elegant meal, it already stands out.

    I love coconut which should be clear since I’ve already shared my Gluten Free Pineapple Coconut Scones recipe a few weeks ago.

    However, what makes this dairy free coconut cream pie the ultimate is two-fold. First, let’s talk about the triple threat of decadent coconut flavor.

    To begin with, coconut cream brings that luscious, creamy texture and flavor. Next comes the coconut milk. Its lighter flavor profile adds another layer of pure coconutty goodness.

    And what’s coconut cream pie without actual coconut? A generous snow flurry of coconut flakes add both texture and the third component of this tropical treat. Add in the toasted coconut on top, and you have yet another dose of coconut.

    In addition to the different coconut flavors harmoniously playing together it’s also gluten free.

    Because I am using coconut cream and coconut milk as the liquid in this recipe, it not only doubles up on the flavor, there’s no need for dairy. All of your coconut loving friends will be devouring this pie. Just make sure to save yourself a slice…or eat directly from the pan. No judgement because it’s that good!

    Homemade Coconut Cream Pie


    This coconut cream pie recipe features a thick and creamy coconut filling, crispy homemade pie crust, mounds of sweet whipped cream, and toasted coconut. Blind bake the pie crust first, then chill the pie filling until thick and lush.

    Coconut. You either love it or hate it.

    Considering my adoration for coconut cake, you know I fall in the first category. And if youre reading this, I assume you do too. Obviously this is what you need to make next!!

    If youre not in the coconut gang, you should probably skip this one. But coconut cream pie isnt *just* for coconut lovers. If you appreciate thick creamy pies, flaky pie crust, and all that fresh whipped cream has to offer, youll enjoy each forkful.

    Im hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I worked HARD on this recipe, taking what I learned from butterscotch pudding and banana cream pie, then incorporating both into a coconut variation. Lets dive in.

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    Sugar Free Low Carb Coconut Cream Pie Recipe

    If you end up trying this low carb pie recipe, Id love to know how it turned out for you. Its a recipe that you will want to make more than once and share with your friends and family.

    Want another great recipe? Check out my dairy-free keto chocolate pie!


    Can I Use Coconut Milk Instead Of Coconut Cream For This Recipe

    Well, yes and no. In order to make a whipped coconut cream you need to beat the cooled thick part of the coconut cream which separates from the water. A can of coconut cream has much more solid fat than a can of coconut milk. In order to result with the same quantity of whipped coconut cream, you would need to use probably two cans of coconut milk instead of one of coconut cream. Also not all coconut milk is equal: the one sold in packs as a beverage is made for drinking and you wont be able to whip it even if it is cold. The one sold in cans comes also in a lighter version with much less fat inside. What you need for the topping is fat, similar to the one contained in the dairy cream. So my advice for this recipe is: use coconut cream for the topping and if you also have a can of coconut milk, you can use it for the filling, to boil the rice in it.

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    How To Make Coconut Cream Pie Filling

    Like most homemade pudding, the coconut filling is made on the stove.

    Bring the coconut milk, half-and-half, sugar, and salt to a boil. Whisk the egg yolks & cornstarch together and have them ready for tempering. To temper, add *some* of the boiling coconut mixture into the egg yolks, then add it all back into the pot. This *slowly* raises the egg yolks temperature. The purpose of tempering is to prevent scrambling them. You can watch me temper the egg yolks in the video above.

    Off-heat, stir in the coconut, butter, vanilla, and coconut extracts. Next, pour the warm pudding into cooled crust, then cover and chill until thickened.

    Baking & Serving Tips

    Gluten-Free & Vegan Coconut Cream Pie Recipe

    Make sure to get the most enjoyable and best experience out of our pies by following the baking instructions and serving tips below. These instructions are specific to Gluten Free Coconut Cream Pie. If you would like instructions for a different pie, please check that page.

    Cream Pies

    The Gluten Free Coconut Cream Pie should be refrigerated at all times. For best results, the pie should be consumed within 3 days of purchase. Before serving, please remove from fridge and leave at room temperature for 30 minutes. Ideally you do not want your cream pie to sit at room temperature for longer than 1 hour.


    • While you can freeze a cream pie, it is not recommended. The whipped cream and the custard are both best consumed when fresh.
    • To cut a perfect slice, try warming your knife blade with hot water and cleaning it between cuts.
    • Never warm a cream pie, as the filling and whipped cream will not survive the heat.

    Also Check: Impossible Chicken Pot Pie

    How To Make Paleo Coconut Flour Gluten Free Coconut Cream Pie

    • 1Add 1/4 cup plus 2 tablespoons coconut flour.
    • 2Add 2 tablespoons liquid coconut cooking oil.
    • 3Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
    • 4Mix together ingredients in medium mixing bowl.
    • 5Press dough into pie plate to form pie crust.
    • 6Preheat oven to 350 degrees Fahrenheit.
    • 7Bake for 10 to 15 minutes or until done.
    • 8Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
    • 9Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.
    • Last Step: Don’t forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don’t forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

    What Kind Of Pie Crust Should I Use For My Healthy Coconut Banana Cream Pie

    In a traditional coconut banana cream pie, a white flour crust is made with butter, salt, and water. Now I’m not saying a slice of pie is bad, but I like to make a healthier substitutes where I can .

    For this pie, you can use either my:

    Gluten Free Pie Crust

    or, if you don’t have any gluten sensitivities you can use my:

    Healthier Pie Crustmade with just 4 ingredients: white wheat flour, vegan butter, pink sea salt, and water.

    Bake your pie crust until it is golden brown. Baking times may vary, but my healthier pie crust goes for about 20-25 minutes in the oven at 350 degrees to give you an idea. Make sure to cool your pie crust completely before adding your bananas and coconut cream filling.

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    Special Diet Notes & Options: Dairy

    Please note that Culinary Coconut Milk is a high-quality equivalent to regular coconut milk or even coconut cream. This is NOT coconut milk beverage. It should be very thick and spoonable once chilled.

    • 1 cup all-purpose flour
    • ½ tablespoon sugar
  • Preheat oven to 400ºF.
  • Place flour, sugar and salt in a food processor and pulse to combine. Add solid coconut oil and pulse until crumbly. Pulse in water until dough holds together. Place dough on a lightly floured surface and shape into a ball. Roll dough into a large circle and place in your pie pie.
  • Bake 12-15 minutes or until golden brown. Remove and let cool.
  • Lower oven temperature to 350ºF.
  • Spread coconut evenly over a baking sheet. Bake, stirring often until golden brown, about 5 minutes.
  • In a medium saucepan, combine cream of coconut, coconut milk creamer, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat stirring constantly. Remove the pan from the heat and stir in ¾ cup of the toasted coconut and the vanilla extract.
  • Pour the filling into the pre baked pie crust and chill until firm, about 4 hours.
  • Combine all ingredients in a mixing bowl and mix on high until thick and creamy. Spread on top of the pie filling and top with remaining toasted coconut.
  • Gluten Free Vegan Coconut Cream Pie


    March 4, 2016 by Sarah

    If I had to choose my favorite pie, I couldnt possibly pick just one. Its a close tie between pumpkin and coconut cream. Hands down, the two best pies around. I guess I just have a soft spot for the creamy pies.

    My dad loves coconut desserts and coconut cream pie is one of his faves too. I inherited my deep love for all things coconut from him. He has taught me well. Thanks, dad!

    This coconut cream pie is no ordinary cream pie. It is allergen free, but still full of all the flavors and textures you love when it comes to this classic dessert. A tender, gluten free crust. The most amazing coconut cream pudding, with tiny flecks of finely shredded coconut. Topped with So Delicious Cocowhip whipped coconut cream and toasted coconut flakes. Seriously one of the best pies I have ever made. Im ready to make it again. Whos coming over for a slice?

    National Pi Day is coming up this month and So Delicious Dairy Free is celebrating with a Pie for All campaign! Simply post a photo of your allergen-free pie on instagram between March 12-14, tagging @so_delicious and #Pi4All. For each pie photo uploaded, So Delicious will donate $3.14 to Kids with Food Allergies. Cash prizes will also be awarded ~ $314 for the first prize, $200 for the second prize and $100 for the third prize. Theyll be giving away 3 free product coupons to an additional 10 folks who post their pie recipes!

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    The Best Coconut Pie Recipe

  • Preheat the oven to 325°F.
  • Grease a pie pan with coconut oil or butter, and set aside.
  • Add all of the pie crust ingredients into a food processor. Blend on high for 1 to 2 minutes. Stop when a dough ball begins to form.
  • Press the dough into the pan until it has formed a smooth pie crust.
  • Add the pie ingredients into a mixing bowl, and stir until well-combined.
  • Pour the ingredients into the pie shell. Bake for 45 minutes.
  • Allow to cool and serve with whipped topping.
  • Nutrition Information:

    Amount Per Serving:

    Nutritional information isn’t always accurate and it will vary based on the specific ingredients used.


    See, it is as simple as that! In a little over an hour, you can enjoy a delicious, homemade, gluten free coconut pie. The result will be so good that this is sure to become a fan favorite in your home.

    Vegan Mini Coconut Cream Pies

    January 24, 2013 by Sarah

    You know when you come up with a new recipe and you cant WAIT to share it? That is how I feel about these mini coconut cream pies! I have a deep, intense love for coconut. Ive always loved any dessert where coconut is the star. Im like my dad that way. His favorite dessertcoconut cream pie! Buttery crust with creamy pudding, filled with specks of shredded coconut. Every bite is heavenly!

    Now, traditional coconut cream pie is loaded with butter, eggs, and cream. Three beautiful ingredients that are off limits for this girl. Whats a baker to do? Come up with a recipe that is not only gluten free and vegan, but also insanely delicious. A crispy, coconut oatmeal crust. Creamy coconut cream filling made from cashews, shredded coconut, coconut oil and coconut milk. The crust is baked, but the filling is raw and can seriously be eaten by the spoonful . I decided that topping them with toasted coconut made them even cuter than they already are. Watch out because these mini coconut cream pies are a.d.d.i.c.t.i.n.g. Serving size on these tasty treats is only onehonestly, who can eat only one? I dare you to try!

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