Coconut Cream Pie sounded good to me one day, so I started looking up recipes, and since becoming Celiac, I didn’t realize I could indulge in such pleasures.   Luckily, I found a delicious, and gluten free recipe and so I had to share it with you!   You could easily make this dairy free by subbing the heavy cream with coconut cream.

Ingredients:

1 cup shredded or flaked coconut

3 cups half and half

2 eggs, beaten

3/4 cup white sugar

1/2 cup almond flour for baking (I use Bob’s Red Mill)

1/.4 tsp salt

1 tsp vanilla extract

1 9″ gluten free pie crust (baked as per instructions on the package)

1 cup frozen whipped topping (thawed)

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C).

• Step 2

  Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

• Step 3

  In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

• Step 4

  Pour the filling into the pie shell and chill until firm, about 4 hours.

• Step 5

  Top with whipped topping and with the reserved coconut.

   

 

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Thank you!  – K&C