Gluten-Free Coconut Cream Pie
A delicious and creamy gluten-free coconut cream pie recipe, perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust Ingredients
- 1.5 cups gluten-free graham cracker crumbs
- 0.5 cup sugar
- 0.25 cup unsalted butter, melted
Filling Ingredients
- 3 cups full-fat coconut milk
- 1 cup sugar
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch pie plate.
- Bake for 10-12 minutes, or until lightly golden. Let cool completely.
- In a saucepan, combine coconut milk and sugar. Cook over medium heat, stirring constantly, until sugar dissolves and mixture is slightly thickened.
- Remove from heat and stir in vanilla extract. Let cool slightly.
- Whip heavy cream until stiff peaks form. Gently fold into the cooled coconut milk mixture.
- Pour filling into the cooled crust and refrigerate for at least 4 hours, or preferably overnight.
Notes
For a richer flavor, use full-fat coconut milk. You can garnish with toasted coconut flakes or fresh berries.