Ingredients
Pie Crust
- 1 deep dish pie crust
Filling
- 1 cup sweetened coconut
- ⅔ cup sugar
- 1 ¼ teaspoon organic vanilla extract
- ⅓ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoon Gluten Free 1:1 Flour
- 3 large eggs, room temperature
- 2 ½ cups milk, room temperature
Instructions
- Prepare the crust: Preheat your oven according to the pie crust package instructions or to 350°F (175°C) if homemade. Place the deep dish pie crust in a pie plate, dock the bottom with a fork to prevent bubbling, and bake it until lightly golden and set. Remove from the oven and let it cool completely.
- Toast the coconut: Spread the sweetened coconut evenly on a baking sheet and toast it in the oven at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until it turns golden brown and fragrant. Remove and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the sugar, gluten free flour, salt, cinnamon, and nutmeg until thoroughly combined.
- Combine eggs and milk: In a separate bowl, whisk the eggs until smooth. Gradually add the milk, continuing to whisk to combine evenly.
- Combine all ingredients: Slowly add the dry mixture to the egg and milk mixture, whisking constantly to avoid lumps. Then stir in the organic vanilla extract and half of the toasted coconut.
- Cook the custard: Pour the mixture into a medium saucepan over medium heat. Cook gently, stirring constantly with a whisk or wooden spoon, ensuring the mixture does not stick to the bottom. Continue heating until the custard thickens enough to coat the back of a spoon, approximately 8-10 minutes. Do not boil.
- Fill the crust: Remove the custard from heat and pour it immediately into the cooled pie crust. Smooth the top with a spatula.
- Chill the pie: Cover the pie with plastic wrap placed directly on the custard surface to prevent a skin from forming. Refrigerate for at least 4 hours, or until fully set and chilled.
- Garnish and serve: Before serving, sprinkle the remaining toasted coconut over the top of the pie for added texture and flavor. Optionally, add whipped cream for extra decadence.
Notes
- Use room temperature eggs and milk to ensure smooth custard consistency.
- To toast coconut evenly, keep a close eye to avoid burning as it can brown quickly.
- Ensure constant stirring while cooking custard to prevent curdling or scorching.
- Gluten-Free 1:1 Flour blend works well to thicken while keeping this recipe gluten-free.
- Store leftover pie covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
