In honor of Pie Day, here is another pie recipe with a new pie crust! I thought this crust worked very well gluten free. It did crack when I was moving it into the pie tin, but patching it up was simple, and it tasted delicious with the coconut cream filling.
Coconut Cream Pie
Adapted from The Little Pie Company’s Pies and Other Dessert Favorites
1 1/4 cups gluten-free OR all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar (optional)
1/4 cup + 1 tablespoon vegetable oil (I used canola)
a little over 1/8 cup cold milk
1/2 cup sugar
4 tablespoons tapioca starch OR cornstarch
1/2 teaspoon salt
4 egg yolks, lightly beaten
2 1/2 cups cold milk
2 tablespoons unsalted butter
2 1/2 teaspoons vanilla extract
3/4 cup sweetened flaked coconut
1/4 cup sweetened flaked coconut
Make the pie shell:
- Preheat oven to 425ºF.
- In a mixing bowl, stir together flour, salt, and sugar (if using).
- In a separate bowl, combine vegetable oil and milk. (You don’t need to stir them together.) Pour into the flour mixture.
- Stir pie crust mixture until flour is completely incorporated. It will look crumbly.
- Press dough into a round, flat disk.
- Place dough disk in between 2 sheets of 12″ x 12″ wax paper.
- Roll out the disk into a 12″ circle, flipping the wax paper-dough “sandwich” over a couple times during the rolling process.
- Remove the top sheet of wax paper.
- Carefully lift the bottom sheet of wax paper by the top corners and invert the dough into a 9″ pie tin.
- Remove wax paper and gently press dough into the tin.
- Trim edges to 1/2″ of overhang and fold under the edge of the tin. (Don’t worry if the gluten-free dough is too crumbly and breaks when you try to fold it under.)
- Prick the bottom and sides of pie shell with a fork.
- Bake for 6 minutes. Remove pie shell from oven and prick the dough anywhere it has puffed up. Bake for 10 more minutes. Remove from oven and let it cool.
Make the filling:
- While pie shell is cooling, stir together sugar, tapioca starch OR cornstarch, and salt in a saucepan.
- In a bowl, stir together egg yolks and milk.
- Stir yolk mixture into sugar mixture, scraping sides with a rubber spatula.
- Cook mixture over medium heat on stove, stirring constantly. The mixture will thicken and boil.
- Reduce heat to medium-low and continue to cook and stir for 1 minute longer.
- Remove pan from heat and stir in butter and vanilla extract.
- Mix in 3/4 cup coconut.
- Press a piece of plastic wrap or wax paper onto the surface of the filling so a skin won’t form as it cools. Let filling cool for 30 minutes.
- Preheat oven to 350ºF.
- Spread 1/4 cup coconut on a cookie sheet and bake 10-12 minutes, stirring several times. The coconut will look golden brown. (It’s a little over-toasted in the photo above.)
- Pour cooled filling into the pie shell and smooth the surface with the back of a spoon.
- Sprinkle toasted coconut over filling.
- Cool pie to room temperature.
- Refrigerate pie for 2 hours or until thoroughly chilled. Do not cover pie before it is completely chilled.
- Serve pie the day you make it.