Gluten Free Coconut Pie Recipes

GLUTEN-FREE IMPOSSIBLY EASY COCONUT PIE

Steps:

• Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
• In large bowl, stir together all ingredients until blended. Pour into pie plate.
• Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.

GLUTEN FREE COCONUT PIE

Steps:

• Preheat the oven to 325°F.
• Grease a pie pan with coconut oil or butter, and set aside.
• Add all of the pie crust ingredients into a food processor. Blend on high for 1 to 2 minutes. Stop when a dough ball begins to form.
• Press the dough into the pan until it has formed a smooth pie crust.
• Add the pie ingredients into a mixing bowl, and stir until well-combined.
• Pour the ingredients into the pie shell. Bake for 45 minutes.
• Allow to cool and serve with whipped topping.

PALEO COCONUT FLOUR GLUTEN FREE COCONUT CREAM PIE

Steps:

• Add 1/4 cup plus 2 tablespoons coconut flour.
• Add 2 tablespoons liquid coconut cooking oil.
• Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
• Mix together ingredients in medium mixing bowl.
• Press dough into pie plate to form pie crust.
• Preheat oven to 350 degrees Fahrenheit.
• Bake for 10 to 15 minutes or until done.
• Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
• Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.