Coconut Cream Pie, Gluten Free Coconut Pie Crust

It can be a little daunting when you make something for the first time, even to someone who’s spent far too many years to count, in the kitchen. This can be further compounded when you’ve never even sampled said item.

What might possess someone to do such a thing, you’re wondering…?


When it’s a recipe from a trusted source such as Niagara’s Anna Olson, THE queen of desserts & sweet things… you feel like you’re in good hands~

Besides, it’s been stuck in my head since a neighbour mentioned some time ago that coconut cream pie was her favourite. I like pie. Maybe I’ll like it. I’ll just have to find a good option for a gluten free shell.

Coconut Cream Pie, Gluten Free Coconut Pie Crust
Do make the shell first – you can even do it a day ahead. If gluten is not an issue for you, use your favourite pastry or cookie crust – almost anything would partner well from a graham cracker to chocolate to any sweet pastry dough.

GF Coconut Pie Shell
2 cups sweetened flaked coconut
1 tsp orange zest
pinch salt
4 tablespoons melted butter

Preheat oven to 325 degrees.
In a medium sized bowl combine coconut, orange zest & salt.
Add melted butter and mix until coconut mixture is coated.
Press into 9″ pie pan and bake for approx. 15 minutes or until golden.
Let cool completely before filling.


Coconut Cream Pie Filling
1X 398mL tin of coconut milk (use premium)
2 tsp vanilla bean paste OR vanilla extract
5 large egg yolks
⅓ cup sugar
5 TBSP cornstarch
3 TBSP unsalted butter, room temperature
1 TBSP rum (optional, use dark rum for best flavour)
⅔ cup sweetened flaked coconut

Topping and Assembly
2 cups whipping cream
3 TBSP sugar
2 TBSP skim milk powder
1 tsp vanilla extract
lightly toasted sweetened flaked coconut, for garnish

Heat the coconut milk and vanilla bean paste (or extract) in a pot until just below s a simmer.

Whisk the egg yolks, sugar and cornstarch in a bowl and then slowly pour in the hot coconut milk while whisking. Return the mixture to the pot and whisk over medium heat until the custard is thick and glossy, about 5 minutes.

Pour this through a strainer and stir in the butter and rum (if using), then stir in the coconut. Place a sheet of plastic wrap directly on the surface of the custard, cool to room temperature, then chill until set, at least 3 hours.

To assemble, whip the cream to a soft peak and then add the sugar, skim milk powder and vanilla, whipping to firm peaks.

Stir the coconut cream filling to soften (it will be quit firm) and then fold in ¾ cup of the whipped cream. Spoon this into the cooled pie shell and spread to level. Pipe or dollop the remaining whipped cream on top and sprinkle with a little toasted coconut, if desired. Chill until ready to serve.