Gluten Free Coconut Cream Pie
Ingredients
Single Pie Crust, prepared according to recipe instructions, and parbaked
Cooked Pie Filling
1/2 cup (40 g) coconut flakes
1/2 cup (70 g) gluten free flour blend (47 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
3/4 cup (150 g) granulated sugar
1/4 teaspoon kosher salt
3 cups (24 fluid ounces) light canned coconut milk, at room temperature
4 egg yolks (100 g), at room temperature
3 tablespoons (42 g) unsalted butter, chopped
1 teaspoon pure vanilla extract (or coconut extract, for more coconut flavor)
Baked Pie Filling (alternative)
1 13.5 to 14 ounce can light canned coconut milk, at room temperature
3/4 cup (6 fluid ounces) milk (any kind)
3/4 cup (150 g) granulated sugar
1/4 teaspoon kosher salt
3 tablespoons (42 g) unsalted butter, chopped
4 eggs (200 g, weighed out of shell), at room temperature
1 teaspoon pure vanilla extract (or coconut extract, for more coconut flavor)
Topping
3/4 cup (6 fluid ounces) heavy whipping cream, chilled
1/4 cup (29 g) confectioners’ sugar
Instructions
Make the pie crust according to the recipe instructions, parbake it, and set it aside to cool briefly. If you’d like to make the pie crust ahead of time, make it and freeze it raw. Parbake it from frozen and proceed with the recipe as written.
Toast the coconut chips. Place the coconut chips in a single layer on a rimmed baking sheet lined with unbleached parchment paper. Place the baking sheet in the center of the preheated oven and bake until the chips are lightly golden brown all over and smell fragrant (about 6 minutes). Remove from the oven and allow to cool completely.
To make the cooked filling. In a medium-sized, heat-safe bowl, place the flour blend, sugar and salt, and whisk to combine well. Add 1/2 cup (4 fl. oz.) of the coconut milk, and then the egg yolks, whisking to combine after each addition. Set the mixture aside. In a medium-sized heavy-bottom saucepan, place the remaining 2 1/2 cups (20 fluid ounces) milk and bring to a simmer over medium-high heat. Once the milk reaches a simmer, remove the saucepan from the heat and add the hot milk to the bowl with the egg mixture in a slow trickle, whisking constantly to combine. The purpose of adding the hot milk slowly is to avoid cooking the egg yolks by bringing them up to temperature slowly. Once all of the hot milk has been added, pour the whole mixture back into the saucepan and return to the heat. Cook, whisking constantly, over medium-high heat until thickened enough that the whisk leaves a visible trail in the mixture as you whisk it (2 to 3 minutes). Remove the pan from the heat, and add the chopped butter and the vanilla, and stir until the butter is melted and the mixture is smooth. Add a few toasted coconut chips to the filling if you’d like more coconut flavor, and whisk to combine. Strain the filling into the cooled shell and spread into an even layer. Allow it to cool at room temperature for about 5 minutes. Cover the pie with plastic wrap, placing the plastic directly on the surface of the filling to avoid its developing a pudding “skin.” Place in the refrigerator to chill until set (at least 2 hours and up to 2 days).
Alternatively, make the baked filling. Preheat your oven to 300°F. Place a pan of water on the lower rack of the oven, and close the door. In a medium-size saucepan, place the canned coconut milk, milk, sugar, and salt. Place the pan over medium-low heat, and bring to a gentle simmer. Remove the pan from the heat. In a large, heat-safe bowl, place the eggs and butter. Drizzle the hot milk mixture very slowly into the bowl with the eggs and butter, whisking constantly. Once you’ve added about 1 cup of the milk mixture, add the rest, and whisk until very well combined. Strain the mixture into the parbaked crust. It will be relatively thin. Place the pie pan on the top rack of oven. Bake the pie until the filling is mostly set but still jiggles toward the center in a controlled way when moved gently back and forth, about 50 minutes. Remove the pie from the oven and allow to cool completely at room temperature. Cover the pie plate and place it in the refrigerator to chill for about an hour or until set.
Make the topping and serve. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the heavy whipping cream and the confectioners’ sugar on medium-high speed until stiff (but not dry) peaks form (about 3 minutes). Beating the cream on medium-high for a longer time instead of high speed will make a more stable whipped cream. If you’ve made the cooked filling, remove the plastic wrap from the chilled pie and spread the whipped cream on top and sprinkle with the remaining toasted coconut chips. If you’ve made the cooked pie filling, slice the pie when chilled, add a dollop of whipped cream and scatter some coconut flakes on the top of each slice.
Originally published in 2014. Baked pie filling alternative added; video and some photos added; some text new.