Wow, I am 22 days into making pies and I just realized that I haven’t made any custard pies! That, my friend, is about to change because today is Coconut Cream Pie Day! Well, for me at least. And this version is gluten free, dairy free, and delicious!
- Finely crushed gluten free cookies (snickerdoodles work a treat!)
- ⅓ cup EarthBalance Soy Free, softened
- 1 can coconut milk
- 6 egg yolks
- ½ cup granulated sugar
- ¼ cup potato starch
- ½ teaspoon non-iodized salt
- 1 ½ cup sweetened shredded coconut
- ½ teaspoon vanilla extract
- 12 ounces whipped coconut cream
- In a bowl, mix together the crushed gluten free cookie pieces and the EarthBalance Soy Free.
- Press cookie mixture into a 9 inch pie pan and set aside.
- In a small pot, pour the coconut milk and heat over on medium heat until bubbles begin to form on the edges. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, potato starch, and salt.
- Carefully pour the warmed coconut milk into the egg mixture, continuing to mix until well blended.
- Pour the whole mixture back into the pot and place on a low heat. Stir constantly until the liquid bubbles and thickens.
- Allow to cool slightly and place into a large bowl. Cover and chill in the refrigerator for at least 2 hours.
- When the dairy free custard has cooled and begun to set, fold in the vanilla extract and 1 cup of shredded coconut.
- Pour the entire mixture over the cookie crumb base in the pie tins.
- Cover with fresh made whipped coconut cream and sprinkle with the remaining shredded coconut.
- Serve, share & enjoy! Happy Baking!
The Little Aussie Bakery & Cafe is a 100% gluten free establishment located in San Antonio, TX with gluten free products available for shipping nationwide. Founded in 2006 and dedicated to creating excellent allergy friendly food without compromising quality, flavor, or taste, we are now home to the best gluten free on the planet! Join us at our restaurant at 3610 Avenue B. in San Antonio, TX, or order from our website for delivery nationwide.
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