Easy Gluten Free Coconut Pie
This impossibly easy, impossibly delicious gluten free coconut pie is a quick and beautiful dairy free crustless custard pie that's ready in about an hour.
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Ingredients
- 1 1/2-2 cups flaked coconut sweetened or unsweetened, to your taste; either amount of coconut will work
- 2 cups milk dairy or nondairy – coconut milk is the obvious, but not required, choice
- 4 large eggs
- 1 1/2 cups granulated cane sugar reduce to 1 1/4 cups if using sweetened coconut
- 1/2 cup 68 grams gfJules All Purpose Flour
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter or nondairy alternative melted (I use Earth Balance® Buttery Sticks)
Instructions
- Preheat oven to 350ºF.
- Pour coconut into a small bowl. Add milk to soak, and set aside for at least 10 minutes.
- Beat eggs and sugar then add all the other ingredients slowly.
- Add the soaked coconut and pour into an oiled pie plate or 4–6 ramekins or coffee cups.
- This pie rises when cooking, then shrinks as it cools; therefore, use caution not to overfill the pans. I recommend leaving at least an inch clearance to allow for the pie to rise. Consequently, you may find that you have extra pie batter and need to use an additional baking pan.
- Bake for 50–60 minutes (approximately 30–40 minutes for ramekins), or until the edges are lightly browned and the middle is no longer jiggly. Turn off oven and open oven door, allowing pie to cool slowly to prevent cracking.
- (See how easy that was?!)
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.