Erin’s Recipe Rundown
Texture: Silky smooth with crunchy toasted coconut.
Taste: Sweet coconut and a hint of warm vanilla.
Ease: Features a southern-style, from-scratch pudding that is still EASY to make! Plan ahead for the 4 hour refrigeration time.
Top Tips: Temper the eggs when making the pudding slowly so that they don’t scramble!
Would I make these again? Absolutely! I adore coconut cream pie and this is my go-recipe. Plus it uses my tested an perfected gluten-free pie crust!
xoxo erin
Thick, creamy custard with bits of toasted coconut, topped with the fluffiest whipped cream, all featured in my gluten-free pie crust that I worked so hard to get just right!
This gluten-free coconut cream pie is the REAL DEAL. It’s guaranteed to be a hit at any party or holiday, but it’s just as perfect for a cozy dessert anytime!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- Gluten-Free Pie Crust
- How to Make Gluten-Free Coconut Cream Pie
- Make-Ahead/Storage/Freezing Instructions
- Can this gluten-free coconut cream pie be made dairy-free?
- What’s the best way to toast the shredded coconut?
- What’s the best way to slice and serve the pie?
- More Gluten-Free Pie Recipes
- Gluten-Free Coconut Cream Pie (Southern-Style!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free coconut cream pie. See the recipe card below for exact measurements.
- Egg yolks: A key ingredient in custard, the egg yolks thicken the filling while adding richness and silkiness.
- Cornstarch: The cornstarch is important to create a smooth, thick, and stable custard that will set up nicely in the crust.
- Whole milk: I like to use whole milk as the fat content provides creaminess and blends well with the coconut milk. For dairy-free, use any unsweetened dairy-free milk you like.
- Coconut milk: It’s important to use full-fat unsweetened coconut milk (the kind that comes in a can) to get the right fat content. The coconut milk adds notes of coconut, along with the coconut extract, to ensure this coconut cream pie is full of flavor!
- Butter: The butter needs to be at room temperature when it’s added. It adds smoothness and helps the filling set properly. For dairy-free, use dairy-free butter.
- Extracts: The coconut extract helps boost the main flavor so the coconut really pops! Adding a little vanilla extract too adds a sweet warmth for more complex flavor.
- Shredded coconut: I recommend using sweetened shredded coconut for this filling. By toasting it first, it will take on a deeper flavor and a nice crunch that complements the custard.
- Heavy cream: The high fat content lets it whip up into light, fluffy peaks—it’s the essential base for whipped cream.
- Powdered sugar: Sweetens the cream and dissolves smoothly for a silky, non-gritty texture.
For more pudding recipes, may also like this butterscotch pudding or this gluten-free chocolate pudding!
Gluten-Free Pie Crust
I’m not exaggerating when I say it took me years to develop this gluten-free pie crust recipe. I was determined to create a crust that was buttery and flaky, but still held its shape once baked. After lots of testing, this version finally hits the mark!
It’s the perfect base for this lusciously creamy coconut filling. Perfection in every bite!
How to Make Gluten-Free Coconut Cream Pie
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- Using a baking sheet: Toast the coconut ahead of time so it’s ready when you need it for the pie filling.
- In a medium bowl: Whisk together the egg yolks, cornstarch, and 1/4 cup of the milk.
- In a medium saucepan: Add the remaining 1 cup milk, coconut milk, sugar, and salt. Heat over medium, stirring occasionally, until it simmers.
- Temper the eggs: While whisking the egg mixture constantly, gradually drizzle in the hot milk to avoid cooking the eggs. Continue until about half the milk is added.
- Pour into the saucepan: Pour the egg-milk mixture into the saucepan. Cook over medium-low heat, whisking constantly, until it thickens and coats the back of a spoon (2–3 minutes).
- Remove from the heat: Once the saucepan is off the heat, add in the butter and extracts. Stir the mixture until the butter fully melts, then mix in 3/4 cup of toasted coconut (keep the rest for topping the finished pie).
- Assemble the pie: Pour the coconut filling into the cooled, baked pie crust. Place either a piece of plastic wrap or parchment paper directly on the surface of the pudding so that a skin doesn’t form as it cools. Refrigerate the pie for at least 4 hours (or up to 2 days).
- Make the whipped cream: Use either a stand mixer with a whisk attachment or a hand mixer to combine the heavy cream, powdered sugar, and vanilla. Whip the mixture on medium-high speed until stiff peaks form (4-5 minutes).
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The filling and crust can each be made up to 2 days in advance. You can either combine them and store in the fridge or keep them separate. Either way, plastic wrap should be used to wrap it up, with the wrap touching the custard’s surface so it doesn’t develop a skin layer. Wait on the whipped cream and add it fresh when serving!
To Store: Once the pie is fully assembled with the whipped cream, you can store leftovers in the fridge, loosely covered in plastic wrap to avoid smashing the whipped cream. It will keep for up to 3 days, but the crust will soften the longer leftovers are stored.
To Freeze: I don’t recommend freezing this pie. Custard-based pies tend to separate when frozen and the whipped cream won’t thaw well.
Can this gluten-free coconut cream pie be made dairy-free?
I actually have this recipe for dairy-free coconut cream pie on my website! For the crust, look for a gluten-free, dairy-free pie crust (there are many frozen options!). And use dairy-free whipped cream for the topping.
What’s the best way to toast the shredded coconut?
Spread a thin layer on a prepared baking sheet and bake at 325°F until golden brown (about 5-10 minutes). I recommend stirring halfway through for more even toasting. Just keep a close eye on the coconut because it can burn quickly!
What’s the best way to slice and serve the pie?
I like to use a sharp serrated knife to cut through the filling and crust. To get clean slices, it can be helpful to dip the knife in hot water and wipe it off between each cut.
More Gluten-Free Pie Recipes
Gluten-Free Coconut Cream Pie (Southern-Style!)
Ingredients
- 4 large egg yolks
- ⅓ cup (43g) cornstarch
- 1¼ cups (300ml) whole milk divided
- 1 13.5-ounce can (400ml) full-fat unsweetened coconut milk
- ⅔ cup (133g) granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons butter at room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1¼ cups (100g) sweetened shredded coconut toasted, divided
- 1 Gluten-Free Pie Crust fully baked and cooled
Whipped Cream Topping
- 1 cup (240ml) heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the egg yolks, cornstarch and ¼ cup of milk.
- In a medium heavy-bottomed saucepan, combine the remaining 1 cup milk, canned coconut milk, granulated sugar and salt. Set the mixture over medium heat and bring to a simmer, stirring occasionally.
- While whisking constantly, slowly drizzle some of the hot milk into the egg yolks. Do this slowly so you don’t accidentally cook the eggs. Continue whisking until you’ve added about ½ of the hot milk.
- Pour the egg-milk mixture into the saucepan over medium-low heat and continue to cook, whisking constantly, until the mixture has thickened and coats the back of a spoon, about 2-3 minutes.
- Remove from the heat and mix in the butter, vanilla extract and coconut extract, stirring until butter has melted. Stir in ¾ cup of the toasted coconut (reserve the rest for topping on the finished pie). Refrigerate the coconut filling for 10 minutes, stirring often.
- Pour the coconut filling into the cooled, baked pie crust. Place a piece of plastic wrap or parchment paper directly over the surface of the pudding (to prevent a skin from forming), and refrigerate for at least 4 hours, or up to 2 days.
For the whipped cream topping:
- In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whip together the heavy cream, powdered sugar and vanilla on medium-high speed until stiff peaks form, about 4-5 minutes.
Hi! So excited to try this recipe. Reading through the directions..what do I do with the remaining hot milk? It says to only add half to the egg mixture? Is it just not used?
Thanks
Hi Jenni, you pour about 1/2 of the hot milk mixture into the egg yolks to temper them, then that mixture gets poured back into the saucepan that holds the other half of the milk mixture so that it all ends up being combined together in a way that doesn’t scramble the eggs. We hope this helps clarify the instructions and you enjoy the pie!
Hello
Is there a sub for the cornstarch?
Whipping cream or heavy cream?
Thank you!
Hi Laura, we haven’t tested cornstarch subs, but arrowroot may work in its place. Regular heavy whipping cream will work for the whipped cream topping. We hope this helps and you enjoy the pie!
Do you have any gluten free, processed sugar free recipes?
Hi Elizabeth, we don’t typically bake with sugar substitutes, but we do have a few paleo recipes that may be of interest, such as these paleo zucchini muffins or this paleo banana bread. We hope this helps!
What is the best GF pie crust to buy
Does it have to be baked first?
Hi Maureen, we don’t have a particular favorite store-bought GF pie crust. We typically make this gluten-free crust for this recipe. Any crust you use needs to be fully baked and cooled before adding this filling. We hope you enjoy the coconut cream pie!