Gluten and Dairy-Free Coconut Custard Pie

Coconut Pie

Getty Images / John E. Kelly

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
261 Calories
10g Fat
38g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 261
% Daily Value*
Total Fat 10g 13%
Saturated Fat 7g 37%
Cholesterol 139mg 46%
Sodium 165mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 5%
Total Sugars 30g
Protein 5g
Vitamin C 0mg 1%
Calcium 27mg 2%
Iron 1mg 8%
Potassium 129mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. Gather the ingredients.

  2. Preheat oven to 350 F.

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

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

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

  6. Bake 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.