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.
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).
- 3 large eggs (plus 2 egg yolks)
- 1 cup sugar
- 2 tbsp. sweet rice flour
- 2 tbsp. tapioca starch (or 1/4 cup of your preferred gluten-free flour blend)
- 1 tsp. gluten-free vanilla extract (or paste)
- 1 1/2 cups canned light coconut milk
- 2 tbsp. softened dairy-free butter substitute (Such as Earth Balance Vegan Sticks)
- 1/2 tsp. salt
- 1 1/4 cup flaked sweetened coconut
Preheat oven to 350 F / 176 C.
Beat eggs with sugar in a large mixing bowl.
Add gluten-free flours, vanilla, coconut milk, softened dairy-free butter substitute, salt, and flaked coconut. Beat just until ingredients are combined.
Pour pie mixture into an ungreased 9-inch pie plate.
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.