gluten free vegan coconut cream pie

If I had to choose my favorite pie, I couldn’t possibly pick just one. It’s a close tie between pumpkin and coconut cream. Hands down, the two best pies around. I guess I just have a soft spot for the creamy pies.

My dad loves coconut desserts and coconut cream pie is one of his faves too. I inherited my deep love for all things coconut from him. He has taught me well. Thanks, dad!

This coconut cream pie is no ordinary cream pie. It is allergen free, but still full of all the flavors and textures you love when it comes to this classic dessert. A tender, gluten free crust. The most amazing coconut cream pudding, with tiny flecks of finely shredded coconut. Topped with So Delicious Cocowhip whipped coconut cream and toasted coconut flakes. Seriously one of the best pies I have ever made. I’m ready to make it again. Who’s coming over for a slice?

National Pi Day is coming up this month and So Delicious Dairy Free is celebrating with a “Pie for All” campaign! Simply post a photo of your allergen-free pie on instagram between March 12-14, tagging @so_delicious and #Pi4All. For each pie photo uploaded, So Delicious will donate $3.14 to Kids with Food Allergies. Cash prizes will also be awarded ~ $314 for the first prize, $200 for the second prize and $100 for the third prize. They’ll be giving away 3 free product coupons to an additional 10 folks who post their pie recipes!

Kids with Food Allergies is a foundation that educates families and communities with strategies to manage food allergies, provides kids and parents with practical information and the tools they need to live well. Having to say “no” to treats is no fun when you have food allergies. I say, #PiforAll!

5.0 from 1 reviews

gluten free vegan coconut cream pie

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: pies & tarts

SERVES: 8

INGREDIENTS

pie crust

• 1 cup Sarah's gluten free flour blend
• 3 tablespoons gluten free oat flour*
• 2 tablespoons unsweetened finely shredded coconut
• 2 tablespoons coconut sugar or cane sugar
• dash sea salt
• 1/4 cup vegan butter, melted
• 2 tablespoons pure maple syrup
• 1 tablespoon water

coconut pudding

• 2/3 cup cane sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups full-fat coconut milk, shaken
• 1 cup lite coconut milk or unsweetened almond milk
• 1/2 cup unsweetened finely shredded coconut
• 1 teaspoon pure vanilla extract

topping

• 1 tub So Delicious Cocowhip whipped topping or whipped coconut cream
• 1/4 cup toasted unsweetened coconut flakes

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare 9-inch tart pan or pie pan by spraying with nonstick cooking spray.
2. Sift together gluten free flour, oat flour, shredded coconut, coconut sugar and salt in large mixing bowl. Add melted vegan butter, maple syrup and water. Mix until dough comes together.
3. Place dough into prepared pie pan, pressing into bottom and up sides of pan. Prick bottom of crust with fork.
4. Bake pie crust for 10-12 minutes or until golden brown. Allow to cool on cooling rack.
5. To make coconut pudding, whisk together sugar, cornstarch and salt in medium saucepan.
6. Over medium heat, whisk in coconut milk and lite coconut milk. While stirring constantly, cook until bubbly and thick {about 5 minutes}.
7. Remove pudding from heat and stir in shredded coconut and vanilla. Pour into cooled pie crust.
8. Cover pudding with plastic wrap, touching top of pudding. Place in refrigerator to cool completely, 2-3 hours.
9. When pie is chilled, top with Cocowhip and sprinkle with toasted coconut flakes. Serve immediately or keep chilled in refrigerator.

NOTES

*To make oat flour, place 1/4 cup gluten free rolled oats in blender and blend on high until flour forms, 1-2 minutes.
**If you are unable to find So Delicious culinary coconut milk, simply use full-fat canned coconut milk and lite coconut milk in this recipe.

3.5.3251