Gluten-Free Coconut Cream Pie Recipe

Ingredients:

• 1 pre-made Mom’s Blue Ribbon Pie Crust or Simple Graham Cracker Crust
• 1 1/2 cups unsweetened coconut milk
• 1 cup heavy cream
• 3/4 cup sugar
• 1/4 cup cornstarch
• 4 egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, lightly toasted

Directions:

1. Bake the pre-made gluten-free pie crust according to package instructions. Let it cool to room temperature.
2. In a medium saucepan, combine the coconut milk and heavy cream. Heat the mixture over medium heat until it comes to a simmer.
3. In a separate bowl, whisk together the sugar, cornstarch, egg yolks, and salt until smooth.
4. Slowly pour about 1/4 of the hot coconut milk mixture into the egg mixture, whisking constantly to temper the eggs.
5. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly.
6. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
7. Remove the saucepan from heat and stir in the vanilla extract and 3/4 cup of the toasted coconut.
8. Pour the mixture into the pre-baked Mom’s Place Pie Crust.
9. Cover the pie with plastic wrap, making sure the wrap is touching the surface of the filling. This will prevent a skin from forming on top.
10. Chill the pie in the refrigerator for at least 2 hours, or until set.
11. Before serving, top the pie with the remaining 1/4 cup of toasted coconut.

Enjoy your delicious gluten-free coconut cream pie!