Sweet and creamy Gluten-Free Coconut Cream Pie. An easy coconut macaroon crust with a vanilla and coconut custard filling topped with fresh whipped cream.
Recipe originally posted April 2017, photos updated April 2018.
Who likes pie? Especially a cream pie!
Years ago, when we lived in Santa Fe, NM there was a restaurant that served a gluten-free coconut cream pie that was divine. It brought me back to my college days when I waited tables at the Silver Diner in Baltimore, MD.
Desserts, especially cream pies, at diners are world famous.
Have you ever been to a diner and not been able to keep from staring at the gorgeous pies and cakes in the dessert case?
Yup, me neither. Being gluten-free, those diner dessert delights were off limits…until now!
I was able to figure out how to make an easy gluten-free coconut cream pie.
Seriously, this recipe does not involve making a complicated, from scratch, gluten-free dough crust (been there, done that).
Think of the crust as a giant coconut macaroon.
The pie filling is a sweet vanilla and creamy coconut custard. The pie is finished with a homemade, whipped cream topping.
Gluten-Free Coconut Cream Pie In Just A Few Easy Steps.
- Mix the egg whites, shredded coconut and melted butter in a large bowl.
- Pat the coconut mixture into a greased pie pan to make the crust. Bake for 20-25 minutes at 350 degrees.
- In a medium saucepan, mix gluten-free flour, sugar, milk and egg yolks.
- Cook and stir until mixture comes to a boil. Boil for 1 minute (use timer).
- Remove from heat and add coconut, vanilla, and butter.
- Pour the custard filling into the baked coconut crust and refrigerate for at least 3 hours.
- Make the homemade whipped cream to spread or pipe on top of the pie before serving.
- Enjoy!
Sweet, creamy and dreamy gluten-free coconut cream pie.
Perfect for any occasion, or no occasion at all!
Take a look at a few of my other favorite gluten-free dessert recipes.
Gluten-Free Coconut Cream Pie
Ingredients
CRUST
- 2 2/3 cups shredded sweetened coconut
- 3 tablespoons melted butter
- 2 large egg whites
FILLING
- 2/3 cup sugar
- 1/3 cup gluten-free flour (I like Pillsbury gluten-free)
- 2 cups milk
- 2 egg yolks
- 1 cup shredded sweetened coconut
- 1 tablespoon pure vanilla extract
- 1 teaspoon butter
TOPPING
- 16 oz heavy whipping cream
- 1 tbsp pure vanilla extract
- 1/2 cup powdered sugar I like my whipped cream sweet. Adjust to your liking
- If you want your whipped cream to be stabilized add 2 tablespoons of cornstarch.
Instructions
CRUST
Preheat oven to 350° F.
- Grease 9-inch pie pan with gluten-free cooking spray.
- In a large bowl combine egg whites, shredded coconut and melted butter in a bowl
- Pat coconut mixture into pie pan to make the crust.
- Bake crust for 20-25 minutes or until golden brown. Please watch your crust because all ovens are different.
FILLING
- In a medium saucepan, mix gluten-free flour, sugar, milk and egg yolks.
- Cook and stir until mixture comes to a boil. Boil for 1 minute (use timer).
- Remove from heat and add coconut, vanilla, and butter.
- Pour the custard filling into crust. Cover and refrigerate for 3 hours.
TOPPING
- Combine heavy whipping cream, vanilla, and powdered sugar in a large bowl.
- Use a mixer on high speed until stiff peaks form and it becomes firm. This pie works best with really firm whipped topping.
- Before serving, either spread or pipe the whipped cream on top of the pie.
- Optional: sprinkle with toasted coconut. To toast coconut, spray a baking sheet with cooking spray. Sprinkle shredded coconut on pan and toast in the oven at 350 degrees for 5 to 10 minutes.
Recipe Notes
Mama says "Check all of the labels!"
You can subsite cool whip for the whipped cream topping.
Robin Gagnon says
I love the use of coconut as a crust!
Audrey says
Thank you Robin! It’s almost like a giant macaroon.
Jenn says
This is my neighbor’s favorite pie and I’m so excited to make it for them! Great recipe!
Audrey says
Hi Jenn. Thank you. I hope your neighbors enjoy it!
Tricia says
Can I use something in place of sugar? Or will it not work?
Audrey says
Hi Tricia! I have not tried a sugar substitute with this recipe, but I know that a lot of people bake successfully with Stevia. If you try it please let me know who it turns out.
Diane Adams says
Can I substitute coconut milk for regular milk?
Audrey says
Hi Diane! I have never tried it with coconut milk before. I have done a lot of dairy-free baking, but not with this recipe. If you try it please let me know how it turns out.
Tarri says
OMG!!!Hosting Thanksgiving this year I was in search for a desert for me( celiac disease) Googled for such and your site came up!,,, so to make a long story short!,, I had to try it now , made this pie yesterday and would not change a thing!,,I’m gonna be making this and hope I get a piece!,
Thank you !!! Will be try more recipes!!! Especially chicken and dumplings
Audrey says
Thank you so much for the wonderful 5-star recipe review! It makes my heart so happy to hear that you enjoyed the pie! I made it for Thanksgiving one year to bring to a friend’s house and no one even knew it was gluten-free. It’s one of my family’s favorite pies. I hope you enjoy other recipes you try. My family LOVES the gluten-free chicken and dumplings too! You are so welcome I love sharing what I make for my family. Thank you again.
Pat says
will this work with lactose free milk?? coconut or almond milk?
Audrey says
Hi Pat! I have not tried this recipe with lactose-free milk, coconut or almond milk. I am planning on working on a dairy-free option using coconut milk after the New Year. If you try before then, it will you please let me know how it turns out?