Gluten Free Coconut Cream Pie Recipe - Breads from Anna

Gluten Free Coconut Cream Pie Recipe

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Gluten Free Pie Crust:

Pie Filling: (this can be enough filling for two 8" pies.  The filling will be about 1 ¼" high. For a larger pie, using only one of the two pie shells)

  • ¾ cup sugar
  • ¼ cup cornstarch (or 3 tablespoons cup coconut flour and 3 tablespoons cup arrowroot=total ¼ cup)
  • 6 egg yolks (set egg whites aside-will be used for the meringue)
  • 2 cans of Thai Coconut milk (full fat) or 3 cups milk
  • 2 tablespoons vanilla
  • 1 ⅓ cup enjoy life coconut flakes


  • 6 egg whites
  • 2 teaspoons vanilla
  • ½ teaspoon cream of tartar
  • 1/3 cup sugar


Gluten Free Pie Crust

1) Preheat oven at 375 degrees
2) Follow Breads From Anna Pie Crust package instructions.
3) Blend in coconut flakes and divide dough into 2 dough balls. Place dough ball into a 9" pie plate.
4) Place one dough ball into a 9" pie plate. (Remaining dough can be pressed into another pie plate and placed in the freezer for up to three months)
5) Flute edges and prick pastry.
6) Bake for 15 minutes or until light golden brown.
7) Let cool. Set aside.

Pie Filling:
1) Blend in all pie filling ingredients until smooth, a hand mixer on medium speed works well.
2) Pour ingredients into a medium sauce pan.
3) Cook and stir over medium-high heat until thickened and bubbly.
4) Cook and stir 2 minutes longer. Remove sauce pan from heat.
5) Let set for 3 minutes to cool.
6) Pour into pie shell. Set aside.

1) Preheat oven to 350 degrees
2) Beat egg whites, vanilla and cream of tartar on high until soft peaks form.
3) Gradually add 1/3 cup sugar and beat until stiff peaks stage.
4) Spread meringue over pie filling, sealing to edges, sprinkle meringue with coconut flakes.
5) Bake for 12-15 minutes or until meringue is golden brown.
6) Cool, chill.


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