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 (or dairy-free 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.
In a medium saucepan, mix gluten-free flour, sugar, milk (or dairy-free milk) and egg yolks.
Cook and stir until mixture comes to a boil. Boil for 1 minute (use timer).
Remove from heat and add shredded coconut, vanilla, and butter (or dairy-free butter).
Pour the custard filling into crust. Cover and refrigerate for 3 hours.
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.
To make the topping: chill a large mixing bowl and whisk attachments of a mixer in the freezer for 10 minutes. Scrape out the top of the chilled and thickened coconut cream (leaving the liquid behind) and place the hardened coconut cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, confectioners’ sugar, and corn starch and mix for 1 minute until creamy and smooth. Use immediately or cover and refrigerate. Place in an air-tight container and refrigerate the coconut whip for up to 3 days. Before serving the pie, spread the coconut whip on top of the pie.
Mama says "Check all of the labels!"You can subsite cool whip for the whipped cream topping.