Gluten-Free Coconut Cream Pie with Half and Half
A luxurious coconut cream pie featuring a silky custard made with both half and half and coconut milk for rich, balanced coconut flavor. The filling combines coconut extract with flaked coconut for texture, all nestled in a buttery pastry crust and topped with vanilla whipped cream and toasted coconut. Perfect for special occasions or when you want to showcase coconut in an elegant dessert. The dual dairy approach creates a lighter custard than traditional versions while maintaining indulgent creaminess.
Ingredients
- 1 9 inch deep dish pastry crust, baked
- 1 cup granulated sugar
- ⅓ cup cornstarch
- 4 large egg yolks
- 1 ¾ cups half & halfwhole milk1:1dairy-freeadds dairy
lighter texture but less richness
- 1 can coconut milk
- 1 tablespoon butter, cut into smaller chunks
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract, good quality or just use extra vanilla(optional)
- 1 ¼ cup flaked sweetened coconut, divided use
- 1 ½ cups heavy whipping cream, or just 1 cup
- ⅓ cup powdered sugar
- 1 ½ teaspoon vanilla extract
Instructions
- 1
Whisk together sugar, cornstarch and about one cup of the half and half in heavy saucepan off heat
- 2
Whisk in egg yolks
- 3
Gradually whisk in remaining half and half and coconut milk
- 4
Place pan over low to medium-low heat and continue whisking until mixture starts to boil
- 5
Continue whisking as it boils for 1 minute
- 6
Remove from heat and whisk in butter and salt
- 7
Let cool slightly and add extracts and three-quarters cup of coconut
- 8
Press greased wax or parchment paper over filling to prevent skin forming and cool to room temperature
- 9
Transfer cooled filling to baked pie shell and chill
- 10
Toast remaining coconut on tray lined with foil at 350 degrees F until edges start to brown, 5 to 8 minutes
- 11
Whip cream until soft peaks form, then add powdered sugar and beat until stiff peaks form
- 12
Beat in vanilla
- 13
Pipe or spread whipped cream over chilled pie
- 14
Sprinkle with toasted coconut
Tips
Press greased parchment directly onto custard surface to prevent skin formation during cooling.
Toast coconut carefully as it browns quickly - check every 2 minutes after 5 minutes.
Quick-cool custard in ice bath while whisking to speed up chilling before assembly.
Good to Know
refrigerate covered up to 3 days
custard can be made 1 day ahead, assemble day of serving
serve chilled, cut with sharp knife wiped between slices
Common Mistakes
cook custard over medium-low heat to avoid curdling
whisk constantly during boiling to prevent lumps
watch coconut closely when toasting to avoid burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this pie ahead of time?
Yes, you can make the custard filling up to one day ahead and store covered in the refrigerator. Assemble the pie on the day you plan to serve it for best texture and appearance.
What if my custard curdles while cooking?
If the custard starts to curdle, immediately remove from heat and whisk vigorously. You can strain it through a fine mesh sieve to remove any lumps, though this may reduce the coconut pieces.
How long will this pie keep in the refrigerator?
The assembled pie will keep covered in the refrigerator for up to 3 days. The whipped cream topping is best within the first 2 days for optimal texture.