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.

SUGAR FREE COCONUT CREAM PIE

Steps:

• Melt butter in large bowl.
• Add almond flour, eggs, sweetener, and salt to butter mix well.
• Stir in coconut flour and shredded coconut until a dough forms.
• Roll out dough between parchment or wax paper.
• Take top sheet of paper off dough and invert into a pie pan.
• Press to fix any cracked areas of crust and flute edges.
• Using a fork, poke small holes throughout the crust.
• Bake crust at 400°F for 10 minutes. Allow crust to cool.
• Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
• When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
• Pour yolk mixture slowly into hot coconut milk.
• Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
• Cook for 3-4 minutes or until thickened, then remove from heat.
• Stir in vanilla extract.
• Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
• Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
• Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
• With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
• In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
• Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
• Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
• Chill for at least 4 hours.

COCONUT CREAM PIE (VEGAN + GF)

Steps:

• Preheat oven to 350 degrees F (176 C) and either line an 8x8-inch baking dish with parchment paper, or grease a standard pie dish (adjust number/size of pan if altering batch size). Set aside.
• Add oats, almonds, sea salt (optional), and coconut sugar to a high-speed blender and mix/pulse on high until a fine meal is achieved.
• Remove lid and add melted coconut oil, starting with 5 Tbsp (amount as original recipe is written // adjust if altering batch size) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.
• Transfer mixture to prepared pie pan or baking dish and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it's evenly distributed and well packed on the bottom and up the sides. If using a pie pan, use your fingers to press it evenly as possible up the sides of the dish.
• Bake for 17-22 minutes or until the edges are golden brown and there is some browning on the surface. Remove from oven and set aside to cool.
• In the meantime, prepare pudding by adding cornstarch, coconut sugar, and salt (optional) to a small saucepan and whisk in coconut milk to avoid clumps.
• Place over medium heat and cook until bubbling, whisking frequently. Then reduce heat to low and continue cooking for 4-6 more minutes, using a rubber spatula to scrape the sides and bottom almost constantly.
• Once it appears "jiggly" and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat. Whisk in vanilla and coconut flakes (optional - will add a 'crunchier' texture) and transfer to a glass or ceramic bowl and cover with plastic wrap, making sure the plastic wrap is touching the surface or it will form a film. Refrigerate until cooled and set - about 2-3 hours.
• In the meantime, place a medium-large glass mixing bowl in the freezer for your coconut whipped cream. Remove coconut cream cans from fridge, being careful not to shake or turn them and remove top.
• Gently scoop out the top hardened "cream" into the chilled bowl, leaving any liquid watery portion behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
• Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream - about 1 minute. Then add desired amount of organic powdered sugar. Beat again until light and airy - about 2-3 minutes - scraping down sides as needed. Set in refrigerator (covered) to chill.
• Once the pudding is completely cooled, is jiggly and set, add half of the coconut whipped cream and stir lightly until just combined. Set in refrigerator.
• Add custard-coconut whip mixture to the baked crust and smooth the top with a spoon, then cover with plastic wrap and set in the refrigerator for at least 4 hours, preferably overnight, to chill/set.
• To serve, top with remaining coconut whipped cream and toasted coconut flake, slice, and enjoy! Store leftovers gently covered in the refrigerator up to 3 days, though best within the first 48 hours.

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.

GLUTEN FREE COCONUT CUSTARD PIE

Steps:

• Combone all ingredients mix well and pour into 9 inch buttered pie pan.
• Bake 350 degrees for 50-60 minutes or until golden brown and knife inserted in the center comes out clean.

GLUTEN-FREE CRUSTLESS COCONUT PIE

Steps:

• Preheat oven to 350 degrees. Grease a 10-inch pie pan or baking dish. Combine all ingredients in a blender jar. Blend until smooth. Pour into pan. Bake 1 hour. Let cool before serving.