Gluten-Free Coconut Cream Pie (Southern-Style!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich coconut cream pie with a homemade gluten-free crust, silky coconut pudding filling, and whipped cream topping. A Southern-style dessert that's naturally gluten-free and decadent.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 large egg yolks
- ⅓ cup (43g) cornstarch
- 1¼ cups (300ml) whole milk (divided)
- 1 13.5-ounce can (400ml) full-fat unsweetened coconut milk
- ⅔ cup (133g) granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons butter (at room temperature)
- 1½ teaspoons vanilla extract
- ½ teaspoon coconut extract
- 1¼ cups (100g) sweetened shredded coconut (toasted, divided)
- 1 Gluten-Free Pie Crust (fully baked and cooled )
- 1 cup (240ml) heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
At a glance
PER SERVING · TIME 270M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 5m
- Sodium
- 267mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 237mg
- Calcium
- 60mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.