Gluten Free Coconut Cream Pie

Gluten Free Coconut Cream Pie

This gluten free coconut cream pie has a smooth and creamy custard filling that can be cooked and chilled or baked in the oven, poured into a flaky pie crust. Don’t forget the toasted coconut chips on top!

Coconut cream pie slice on a plate and in the pie pan

Choose a cooked custard or baked custard filling

How to make a cooked custard filling

I had always made my gluten free coconut cream pie with a cooked custard filling, made the typical way we make custards. Heat the milk, drizzle it into the egg yolks to temper them and make sure they don’t scramble, then return everything to the pan and cook until thickened.

That method works beautifully, and makes for a extra-creamy pie filling. This cooked custard filling, which you see in the photos of the pie in a metal pie plate, slices but doesn’t slice as cleanly as say, fudge.

A coconut cream pie whole in a pie plate

How to make a cleaner-slicing cooked pie filling

This filling will slice clean, but don’t expect it to set up like a pie made with gelatin. If you’d like the pie to slice more like fudge, you can add some gelatin, though.

Simply bloom 1 packet of powdered unflavored gelatin in 2 tablespoons of cool water and allow the gelatin to swell (about 3 minutes). Add the bloomed gelatin to the hot filling mixture right before you add the chopped butter.

Mix until the gelatin is melted, then remove the pan from the heat, add the chopped butter and proceed with the recipe instructions. Or, for that cleaner slicing pie, try the baked custard filling alternative.

Coconut cream pie whole and baked

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 doesn’t slice as cleanly, and doesn’t last as long in the refrigerator. Plus, making a baked custard is easier, and much less prone to user error (hey, nobody’s perfect!).

To make the baked custard filling (which you see above), 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 they’re less likely to curdle during baking.

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

Gluten Free Coconut Cream Pie Step by Step

How to bake a single pie crust

For a flaky baked pie crust with a cream filling, you can’t be afraid of overbaking the crust. That’s how you get a flaky crust even when the filling is wet like this coconut cream.

You want the crust to be lightly golden brown all over. You might find that the bottom of the crust even gets a little darker, and that’s perfectly fine. As long as it doesn’t burn, it’s perfectly fine.

It’s best to use some sort of pie weight so that the crust doesn’t expand and bubble in the oven. You don’t need specially-made pie weights (like you see here, which I have because of all the baking I do). You can simply use dried beans, and you can use the same beans again and again.

 A coconut cream pie with a slice taken

Ingredients and substitutions


The filling calls for light canned coconut milk (I used Thai Kitchen brand), so be sure you don’t reach for a carton of coconut milk—or full-fat coconut milk in the can, which is just too thick. If your light canned coconut milk seems quite thin, you can use more canned light coconut milk instead of the additional milk, by volume, in the baked custard filling.

If you can’t have dairy, you will have to replace the butter in the filling and in the pie crust. For the butter in the filling, try using Melt or Miyoko’s Kitchen brand vegan butter or Earth Balance Buttery sticks.

For the butter in the pie crust, do not use Earth Balance. Try vegan butter or Spectrum brand nonhydrogenated vegetable shortening.

In place of the heavy whipping cream, use coconut cream (not coconut milk, but the cream from a can of full fat coconut milk). Whip it cold with the confectioners’ sugar.


I’m afraid there are too many eggs in this recipe to replace them with an egg replacer. For an egg-free coconut custard filling, you can try adding gelatin (as instructed above) to our homemade vanilla pudding, and use coconut milk in place of regular milk.


Coconut cream pie slice on plate with forkful

Coconut cream pie baked in a pan, and a slice on a plate.

Like this recipe?

Prep time: Cook time: Yield: 1 9-inch pie


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)

3/4 cup (6 fluid ounces) heavy whipping cream, chilled

1/4 cup (29 g) confectioners’ sugar


  • 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.


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