|Gluten and Dairy Free Quadruple Coconut Cream Pie|
|photo by recipe author|
Preparation Time: 20 minutes + cooling time
- 4 egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons coconut cream concentrate
- 3 cups whole milk or 3 cups homemade coconut milk*
- 2 teaspoons vanilla extract
- 2 tablespoons virgin coconut oil
- 1 cup unsweetened shredded coconut
- 1 gluten free pie crust, prepared ahead of time**
Homemade Coconut Milk:
Gluten Free Coconut Flour Pie Crust:
Get the Gluten Free Coconut Flour Pie Crust recipe here.
To toast coconut: Spread flaked coconut over a cookie sheet and bake at 400° F. Stir occasionally and shake around until coconut is golden brown. It only takes a few minutes so watch carefully so it doesn’t burn. Cool toasted coconut flakes thoroughly before using as a topping.
Separate eggs and set aside the egg whites. Whisk the yolks in a bowl.
Stir cornstarch, sugar, salt, and coconut cream concentrate together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, then add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over medium heat, cooking for another minute. Remove pan from the heat and add the vanilla and coconut oil. Stir well and then add shredded coconut. Cool the filling slightly (about 30 minutes) and pour into a pre-baked pie crust.
Cover pie with plastic wrap and refrigerate for 2 hours, or more until set. Sprinkle with the toasted coconut prior to serving.
Alternative to pie, serve as pudding:
Pie filling can also be used as a pudding and can be served in individual dishes rather than used for a pie. If serving as a pudding, allow to cool and set just as you would if preparing for pie, for about 30 minutes.
If desired, top with whipped cream, for pie or pudding.
Cheryl from Carbondale, IL won $50 for this recipe and photo! Submit your recipes here!