Gluten-Free Coconut Cream Pie Recipe
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Jodie Moreno of What’s Cooking Good Looking treats us with a decadent coconut cream pie that’s completely gluten-free.
Photo: Jodi Moreno
Coconut Cream Pie
Makes a 9-inch pie
Pie is where things get crazy for me. I never make just one pie: I usually will make two or three. Last year, I purchased The Four & Twenty Blackbirds Pie Book, and if you’re not already familiar, the book is filled with uncommon takes on traditional pies that are so creative and so decadent. Granted, these are not the usual goods baked in my kitchen, so I always try and put my own dairy-free spin on things.
Recently, I tried a riff on their pistachio coconut cream pie. I switched out the refined sugar in the crust for maple syrup, and I added a little bit of melted coconut oil to hold it all together. It turned out just perfect. Then, to tackle the filling, I swapped out the original recipe’s milk and butter for cashew milk and some coconut oil, which is always my favorite fat substitute.
I did use egg yolks, because I felt they were necessary (and farm fresh eggs are always welcome in my home). Last but never least, instead of making the traditional whipped cream, I subbed in a whipped coconut topping.
The result? A pie that I am super proud of, but very much inspired and helped along by one of my favorite (indulgent) cookbooks.
For the crust:
3/4 cup of unsalted pistachios, shells removed
3/4 cup of shredded unsweetened coconut
2 tablespoons of maple syrup
Pinch of sea salt
2 tablespoons of coconut oil, melted
For the coconut cream filling:
2/3 cup of cashews
2 1/2 cups of water
4 large egg yolks
5 tablespoons of tapioca starch (or potato or corn starch)
1/2 cup of coconut palm sugar (or regular white sugar)
1/2 teaspoon of sea salt
1 teaspoon of vanilla extract
1 1/2 cups of full fat coconut milk (the kind in a BPA-free can)
Zest of 1 lime
1 tablespoon of lime juice
2 tablespoons of coconut oil
For the whipped coconut topping:
1 can of full fat coconut milk (refrigerated overnight)
2 tablespoons of powdered sugar
Pinch of salt
1 teaspoon of almond extract (optional)
Make the crust: Toast the pistachios in a small pan over medium-low heat for 5-7 minutes, until fragrant. Set aside pistachios in a bowl to cool.
Then, using the same pan, add the shredded coconut and toast over medium-low heat for 2-3 minutes, until light brown. Add to the bowl with the pistachios and let cool for a few minutes. Reserve 1 tablespoon of toasted coconut and pistachio mixture to garnish finished pie.
In a food processor, add the remaining toasted coconut and pistachios and salt and pulse until it reaches a very fine consistency. Then, add the maple syrup and melted coconut oil and pulse a few more times until everything is combined and you have a sticky mixture.
Place the mixture in the center of an un-greased 9-inch metal pie dish. Wet the tips of your fingers to prevent the mixture from sticking to them before pressing it evenly into the dish and up the sides. Place the crust in the freezer for at least 10 minutes, or until you are ready to fill. (This can be done a few days ahead of time.)
Prepare the filling: Place the cashews and water into a high-powered blender such as a Vitamix. Blend on high for a couple of minutes until you have a smooth, milk-like consistency.
In a large bowl, whisk the yolks until smooth and then set aside.
In a medium saucepan, combine the cashew mixture, starch, sugar, salt, vanilla, coconut milk, and lime zest. Whisk to combine the ingredients, then place on the stove over medium heat. Bring to a slow boil, while stirring constantly. Once the mixture feels thick and pudding-like, turn the heat off.
Spoon the mixture into the bowl with the egg yolks, a 1/4 cup at a time, whisking constantly to prevent the egg from cooking. Once the yolks are incorporated, pour in the rest of the coconut milk mixture and stir to combine. Then pour the mixture back into the saucepan. Keep the bowl nearby.
Place the saucepan over medium heat, and bring to a boil while stirring constantly. Cook for 1-2 minutes at a boil, and then remove it from the heat and pour the mixture back into the large bowl. Add the lime juice and the coconut oil, and stir to combine. Allow it to cool slightly for about 10 minutes, stirring occasionally to prevent a film from forming.
Once the filling has cooled, pour it into the pie shell and place it in the fridge for 4 hours.
Make the whipped coconut topping: Right before you are ready to serve, open the can of coconut milk and separate the coconut water from the thick coconut milk, discarding the coconut water or reserving it for another use. Place the thick coconut milk into a stand mixer along with the powdered sugar, salt, and almond extract (if using). Whip until it reaches a whipped cream-like texture. (It won’t be as light and fluffy as whipped cream, but it will be close.)
Using a spatula, evenly spread the whipped coconut topping over the top of the pie. Gently crush reserved toasted pistachios and coconut mixture, and sprinkle atop pie before serving.
More luscious pies that might make you lose it:
A show-stopping marbled sweet potato and cream cheese pie
A pumpkin-and-pecan pie mashup worth knowing
What’s your favorite kind of pie? Tell us below!
