Gluten and Dairy-Free Coconut Custard Pie

Coconut Pie

Getty Images / John E. Kelly

  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 1 pie (8 servings)

Coconut custard pie is one of those throwback desserts that'll make you feel nostalgic for simpler days and slow living. This lush and delicious gluten-free and dairy-free coconut custard pie is a take on the crustless pie recipes made popular in the South about 30 years ago. 

Fluffy and light, it is the perfect dessert for busy cooks. No prepping a gluten-free buttery pie crust required, just combine the ingredients and pour into a pie dish. Easy as...pie. 

Light coconut milk in this recipe makes for an even dreamier coconut-flavored treat. For an especially rich vanilla flavor, try vanilla paste instead of extract. Vanilla paste makes the flavor and aroma of vanilla so much more potent in recipes. 

In place of tapioca starch, you can substitute 1/4 cup of your favorite gluten-free flour blend in this recipe, preferably one without added xanthan or guar gum.

Enjoy a slice of this pie on a summery day, perhaps even in a rocker on the front porch with a glass of sweet tea. Bring it back to the slow days of summer, savoring every moment (and bite). 

Ingredients

Steps to Make It

  1. Preheat oven to 350 F / 176 C.

  2. Beat eggs with sugar in a large mixing bowl.

  3. Add gluten-free flours, vanilla, coconut milk, softened dairy-free butter substitute, salt, and flaked coconut. Beat just until ingredients are combined.

  4. Pour pie mixture into an ungreased 9-inch pie plate.

  5. Bake in preheated oven until custard is set and coconut turns golden brown, about 45 minutes.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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