Friday, November 25, 2011

Coconut Cream Pie

I made the pies this year for our family's Thanksgiving feast (at least for those of us that have restricted diets). So, I asked my sister what pie she would like to have, and I knew the answer before she gave it to me:  Coconut Cream Pie.  Her family absolutely loves coconut, and of course, coconut cream pie.  I absolutely love it, too, but my little family absolutely hates coconut (funny thing, because we have a lot of coconut in our diet, I guess I just disguise it well).  So, I was thrilled to make this pie and share it with my sister and her family and I hope they get to make it often, because I'll only get to make it when I can find someone to share it with.

Coconut Cream Pie

1  8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
1 can coconut milk (I use Thai Kitchen)
1 1/4 cup So Delicious Original Coconut Milk
3/4 cup sugar
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons dairy-free margarine
1 teaspoon vanilla
3/4 cup sweetened shredded coconut

Have the baked pie shell ready.  To bake my pie crust, prep it as outline here. Once prepped and in the pie tin, prick the bottom ~8 times with a fork.  Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes.  Remove the foil and bake for another 5-6 minutes.  Remove from the oven and allow it to cool on a cooling rack.

In a saucepan, scald the coconut milk and non-dairy milk.  In another saucepan, combine the sugar, flour and salt.  Gradually whisk in the scalded milk.

Cook for medium heat, stirring constantly, until thickened.  Cover and cook for two more minutes, stirring occasionally.

Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture.  Cook for another minute, stirring constantly.

Remove from heat and add in the margarine, vanilla, and coconut shreds.  Let the mixture sit until lukewarm.

When the mixture has cooled, pour the mixture into the pie shell.  Allow to chill in the fridge before serving with your non-dairy whipped cream.

This post is featured on Slightly Indulgent Tuesdays.


  1. made this yesterday it was great. I didn't make gf crust could not find all ingredients but as for the coconut pie filling it was very good. Thanks for a great recipe. I am new to soy, gluten & some dairy free. Not sure if i scalded the milk, how do you scald milk? Thanks again.

    1. Scalding milk is bringing it up to almost a boil, right about 180F. I'm glad you enjoyed the recipe, this one is one of my favorites.