Name: Gluten Free Pie with Coconut Cream Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup sweetened coconut; 2/3 cup sugar; 1 1/4 tsp organic vanilla extract; 1/3 tsp salt; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 3 tbsp Gluten-Free 1:1 Flour; 3 large eggs (room temperature); 2 1/2 cups milk (room temperature); 1 deep dish pie crust

Jump to Recipe· 4.7 from 23 reviews

This Gluten Free Pie with Coconut Cream is one of those dreamy desserts that always steals the show at gatherings—and believe me, no one will even guess that it’s gluten free! We’re talking a luscious custard pie, crackling with toasted coconut and fragrant spices, all nestled into your favorite gluten free pie crust. It manages to be both cozy and elegant, with a melt-in-your-mouth texture and plenty of creamy coconut flavor. If you’ve been searching for a pie that everyone around the table can enjoy—a true celebration of comfort and inclusivity—this is the recipe to bookmark.

Gluten Free Pie with Coconut Cream Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated lurking in this ingredient list—just some pantry classics and a few stars that make all the difference in our Gluten Free Pie with Coconut Cream. Let’s spotlight each one and share why it matters for flavor, texture, or that golden-topped finish.

Deep Dish Pie Crust: A sturdy gluten free option will be the perfect vehicle for our creamy filling—store-bought or homemade, just make sure it’s big enough for all the custard goodness.
Sweetened Coconut (1 cup): Brings both texture and the sweet nuttiness that’s the heart and soul of this dessert—don’t skimp on it!
Sugar (2/3 cup): Just enough to sweeten the entire pie without making it cloying—balance is key.
Organic Vanilla Extract (1 1/4 tsp): Adds irresistible aroma and that little something extra that makes the custard shine.
Salt (1/3 tsp): Essential for popping those sweet flavors—never skip the salt, even in desserts!
Cinnamon (1/4 tsp): Lends warmth and subtle spice for that classic coconut cream pie complexity.
Nutmeg (1/4 tsp): Just a pinch deepens the flavor and gives a hint of festive richness.
Gluten Free 1:1 Flour (3 tbsp): Works as a thickener to ensure the custard sets perfectly but still stays silky.
Large Eggs (3, room temperature): Bind everything together and provide that smooth, custardy base.
Milk (2 1/2 cups, room temperature): Makes the filling luxuriously creamy—full-fat is best for maximum satiny texture.

How to Make Gluten Free Pie with Coconut Cream

Step 1: Toast Your Coconut (Optional, But Amazing)

If you want that extra depth of flavor and crunch, spread your sweetened coconut on a baking sheet and toast it in your preheated oven (350 °F) for 5-7 minutes. Watch it closely—it goes from golden to burnt in a snap! Reserve some toasted coconut for topping later, if you like.

Step 2: Prepare Your Pie Crust Base

Place your gluten free deep dish pie crust in a pie pan and set it on a baking sheet to catch any custardy overflow. Scatter the sweetened coconut evenly along the bottom of the crust so it creates a subtle, sweet layer. That first bite through crisped coconut? It’s unbeatable.

Step 3: Mix the Custard

In a large mixing bowl, whisk together your room temperature eggs, milk, gluten free flour, vanilla, sugar, cinnamon, nutmeg, and salt until everything is smooth and perfectly combined. The gluten free flour blends in seamlessly, giving structure without a trace of grittiness.

Step 4: Fill and Bake

Carefully pour your luscious custard mixture into the prepared pie crust, right over that bed of coconut. Slide the baking sheet with your pie into the oven. Bake, uncovered, at 350 °F for 40 to 50 minutes. You’ll know the pie is done when the center just barely jiggles and a knife inserted comes out clean—it’s all about patience here!

Step 5: Cool and Chill

This is the hardest part: let your pie cool on a rack for at least 2 hours, then transfer it to the refrigerator to finish chilling. This Gluten Free Pie with Coconut Cream truly sets up best when given time to rest, so the custard becomes silky rather than loose.

Step 6: Add the Finishing Touches

Once completely chilled, top your pie with extra toasted coconut and a sprinkle of cinnamon if you’re feeling fancy. These little flourishes make it look as fabulous as it tastes.

How to Serve Gluten Free Pie with Coconut Cream

Garnishes

A handful of toasted coconut is the ultimate crowning glory for each slice. If you want to elevate things even more, a little cloud of freshly whipped cream and a dusting of cinnamon send the flavors sky-high. For a touch of color, a few berries on the side look beautiful, too.

Side Dishes

I love serving this pie with fresh fruit, like juicy mango slices or pitted cherries, which contrast the creamy texture with their brightness. A strong cup of coffee or a frothy chai latte is also perfect for bringing out the warm spices in your Gluten Free Pie with Coconut Cream.

Creative Ways to Present

Try cutting the pie into small squares instead of wedges and serving on tiny dessert plates with a coconut garnish for parties. Or, bake the filling in ramekins without a crust for a gluten free coconut pudding twist. This pie is also stunning as part of a brunch dessert board—think mini slices paired with berries, nuts, and a few gluten free cookies.

Make Ahead and Storage

Storing Leftovers

Store any extra slices of Gluten Free Pie with Coconut Cream tightly covered in the refrigerator for up to four days. The texture holds up beautifully, and the flavors deepen as it rests—some folks even prefer it cold from the fridge!

Freezing

This pie freezes better than you might think. Wrap slices or the whole pie tightly in plastic and foil; it can stay frozen for up to two months. Defrost overnight in the fridge before serving, and you’ll still get that creamy, dreamy texture.

Reheating

For that gently warmed custard vibe, uncover a slice and pop it in a 300 °F oven for about 10-15 minutes. You can also microwave a piece in short bursts, just until room temperature. Add fresh garnish after reheating for best results.

FAQs

Can I use a dairy-free milk to make this pie?

Absolutely! Full-fat coconut milk or a good-quality almond milk both work well for a dairy-free, gluten free pie with coconut cream. The coconut milk will intensify the coconut flavor, which is always a win.

Is there a best gluten free flour for the filling?

A reputable 1:1 gluten free flour blend is your safest bet, since it mimics wheat flour’s texture closely. Aim for a blend with a touch of xanthan gum for ideal creaminess in your custard.

How do I know when the pie is perfectly baked?

The center should be just set—a knife inserted about two inches from the edge should come out clean, and the center should barely move when you jiggle the pan. Overbaking can make the custard rubbery, so stay close to the recommended time.

Can I make this pie ahead of time?

Yes! In fact, Gluten Free Pie with Coconut Cream is even better made a day ahead. It needs time to chill and set in the fridge, making it incredibly convenient for entertaining or meal prepping.

What can I do if the edges brown too fast?

If your crust is looking golden before the custard is set, loosely cover the edges with foil during baking. This helps achieve that perfect contrast of soft custard and crisp crust without burning the outer rim.

Final Thoughts

If you’re craving a dessert that checks all the boxes—creamy, comforting, gorgeous, and inclusive—then you have to try this Gluten Free Pie with Coconut Cream. Every bite is a little celebration, whether you’re baking for a loved one with dietary needs or just want a new favorite pie to add to your repertoire. Go ahead… your kitchen is about to smell incredible!