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Coconut Cream Pie – Dairy Free, Gluten Free

I have been missing one of my favourite pies due to gluten and dairy intolerance.  This version of Coconut Cream Pie was a delicious treat for me, as well as for those without any intolerances.

I substituted almond milk and a gluten free pie crust and no one was any the wiser.

This recipe yields 7 slices but that will vary depending on how you cut it up.

Smooth creamy pudding loaded with flakes of coconut does not disappoint the taste buds.

Sprinkle some extra coconut on top of the meringue before returning the pie to the oven and enjoy even more coconut flavour.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Coconut Cream Pie I decided to use prepared gluten free pie shells.  You could also make your own Gluten Free Pastry.

I pricked the pie shell with a fork before baking.

Then I put the pie shell in a preheated 375F oven for 8 – 10 minutes.

To begin making the pie filling I dumped some almond milk, granulated sugar, egg yolks and corn starch into a large microwaveable measuring cup.  I set the egg whites aside for the meringue.

Then I used a wire whisk to blend these ingredients together.

Next I put the measuring cup into the microwave on High Power for 4 – 6 minutes, stirring every two minutes.

The pudding was ready once it boiled and thickened.

After removing it from the microwave I stirred in some flaked coconut.

I also stirred in a bit of vanilla extract.

To prepare the meringue I used the egg whites I had set aside earlier.

I used an electric hand mixer to beat the egg whites until soft peaks were forming.

Next I gradually added in some granulated sugar while I continued to beat the egg whites.

I beat the egg whites for about 2 minutes on high speed until stiff peaks formed and they were very fluffy.

Then I poured the coconut pudding into the cooled pie shell.

I dumped the meringue on top of the warm filling.

I made sure to spread the meringue right to the edges to seal it to the pie shell.  I also sprinkled a bit more coconut on top of the meringue.

Next I returned the pie to the oven at 425F for 5 – 7 minutes or until the meringue was golden brown.

I removed the pie and allowed it to cool and finish setting before serving.

You can serve it warm but it will not hold its shape as well.  

I like mine still a bit warm and do not mind that it is not completely set.  

I just could not wait to dig into a piece and I was not disappointed!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Pie and Pudding Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Coconut Cream Pie:

  • 2 1/2 cups almond milk
  • 3/4 granulated sugar
  • 3 tbsp (heaping) corn starch
  • 3 egg yolks, large
  • 3/4 cup coconut
  • 1/4 tsp vanilla extract
  • Meringue:
  • 3 egg whites
  • 1/4 cup granulated sugar
  • sprinkle of coconut

How to Make Coconut Cream Pie :

  1. Prepared Gluten Free Pastry for a double crust pie or use prepared pie shells.
  2. If using prepared pie shells I still scrape out the shell for the top and roll it out between floured sheets of plastic wrap.
  3. Prick bottom pie shell and bake it in a preheated 400F oven for 8 – 10 minutes.
  4. Pour almond milk into a large microwaveable measuring cup and dump in the granulated sugar, corn starch, and egg yolks.
  5. Use a wire whisk to combine these ingredients.
  6. Place in the microwave on Power Level High for 4 – 6 minutes, stirring every two minutes.
  7. Pudding will be cooked once it boils and thickens.
  8. Remove from microwave and stir in the coconut and vanilla extract.
  9. Let stand for about 5 minutes, stirring once.
  10. Prepare meringue by beating the egg whites until peaks form.  Then continue beating while adding the granulated sugar.
  11. Beat for about 2 minutes on high until stiff peaks form.
  12. Spread the meringue out over the pie being sure to seal edges.
  13. Sprinkle some more coconut on top.
  14. Bake in a preheated 425F oven for 5 -7 minutes.
  15. Remove and allow to cool before serving.
  16. Serve and enjoy!
Yield: 7

Coconut Cream Pie - Dairy Free, Gluten Free

I have been missing one of my favourite pies due to gluten and dairy intolerance.  This version of Coconut Cream Pie was a delicious treat for me, as well as for those without any intolerances.

I have been missing one of my favourite pies due to gluten and dairy intolerance.  This version of Coconut Cream Pie was a delicious treat for me, as well as for those without any intolerances.

Prep Time 5 minutes
Cook Time 6 minutes
Additional Time 7 minutes
Total Time 18 minutes

Ingredients

  • 2 1/2 cups almond milk
  • 3/4 granulated sugar
  • 3 tbsp (heaping) corn starch
  • 3 egg yolks, large
  • 3/4 cup coconut
  • 1/4 tsp vanilla extract
  • Meringue:
  • 3 egg whites
  • 1/4 cup granulated sugar
  • sprinkle of coconut

Instructions

    1. Prepared Gluten Free Pastry for a double crust pie or use prepared pie shells.
    2. If using prepared pie shells I still scrape out the shell for the top and roll it out between floured sheets of plastic wrap.
    3. Prick bottom pie shell and bake it in a preheated 400F oven for 15 minutes.
    4. Pour almond milk into a large microwaveable measuring cup and dump in the granulated sugar, corn starch, and egg yolks.
    5. Use a wire whisk to combine these ingredients.
    6. Place in the microwave on Power Level High for 4 - 6 minutes, stirring every two minutes.
    7. Pudding will be cooked once it boils and thickens.
    8. Remove from microwave and stir in the coconut and vanilla extract.
    9. Let stand for about 5 minutes, stirring once.
    10. Prepare meringue by beating the egg whites until peaks form.  Then continue beating while adding the granulated sugar.
    11. Beat for about 2 minutes on high until stiff peaks form.
    12. Spread the meringue out over the pie being sure to seal edges.
    13. Sprinkle some more coconut on top.
    14. Bake in a preheated 425F oven for 5 -7 minutes.
    15. Remove and allow to cool before serving.
    16. Serve and enjoy!
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