Easy Gluten and Dairy Free Coconut Cream Pie
Easy Gluten and Dairy Free Coconut Cream Pie
Ingredients
- 2 cans coconut milk full fat
- 2 eggs
- ¾ cup coconut sugar
- ½ cup gluten free flour I use Bob's Red Mill Gluten Free 1-1 Flour
- 1 cup unsweetened shredded coconut
- Reddi Wip Non-Dairy Coconut Milk Wip Cream for topping the pie
For the crust
- 1 box gluten free graham crackers
- 2 tablespoon coconut sugar
- 6 tablespoon melted ghee
Instructions
The Crust
- Preheat oven to 350°F
- Combine the graham crackers, coconut sugar, and melted ghee into a food processor and pulse till combined and crumbled
- Pour the crumbs into a pie dish and press the crumbs firmly into the dish
- Bake for 8-9 minutes
Pie Filling
- Combine the coconut milk, eggs, coconut sugar, and flour into a saucepan and bring to a low boil continuously whisking together for about 3-4 minutes or until the mixture has formed a custard-like consistency
- Pour the filling into the cooled pie crust and place in the refrigerator uncovered for 3-4 hours
- Before serving, on a foil lined baking sheet, toast the shredded coconut under the broiler for 3 minutes or until browned then top the pie with whipped cream and the toasted coconut
Notes
The pie will have a tan/brown color which comes from the brown coconut sugar.
*nutrition information is an approximate
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