This gluten free coconut cream pie has three layers!! It starts with smooth coconut milk pastry cream followed by crunchy toasted coconut-filled cream, all topped with sweetened whipped cream! It’s the ultimate in coconutty creamy goodness.
It’s always a no brainer for what to make my dad for his birthday dessert–anything coconut!! He LOVES coconut, which is great because so do I. When I made this pie for his birthday last year, he loved it so much he wanted it again for his birthday this year! And that’s just fine with me because it’s one of my favorite pies I make 😋
why this recipe works
- Three layers of coconutty goodness, which also means three layers of different textures as well. The bottom layer is a thick and smooth coconut custard, the middle layer is a lightened custard that is crunchy with loads of toasted coconut, and the top layer is a fluffy, smooth, and light whipped coconut cream layer.
- It’s surprisingly easy to bring together.
- The crust is buttery and flaky.
here’s what you’ll need for coconut cream pie
Even though this gluten free coconut cream pie has three glorious layers, there aren’t many ingredients needed to make it. A few staples are used throughout each layer:
- Gluten Free Pie Crust–if you haven’t yet made my gluten free pie crust, now is the time to try it. You’ll love the ease of rolling it out without cracking, but more importantly the buttery flakiness when it’s baked!
- Egg Yolks–these are used in the pastry cream for thickening and richness.
- Cornstarch–also used in the pastry cream for thickening.
- Canned Coconut Milk–full fat coconut milk is used in place of cream or milk when making the pastry cream.
- Unsweetened coconut–most coconut cream pie recipes call for sweetened coconut, but I find it to be too sweet and love using unsweetened in my pie.
THE STEPS FOR MAKING GLUTEN FREE COCONUT CREAM PIE
There are a few steps to making this coconut cream pie obviously, since it’s three layers, but they’re very easy:
- Blind bake the pie crust — if you’ve never blind baked a pie crust, it’s very simple to do. See my gluten free pie crust recipe for the how-to.
- Make the pastry cream — whisk the egg yolks and sugar together. Add the hot coconut cream slowly. Place this mixture back on the heat and whisk constantly until thickened. Remove from heat and add softened butter.
- Pour pastry cream through sieve over a bowl to remove any lumps.
- Pour all but one cup of the still warm pastry cream into the bottom of the pie crust and smooth the top with an offset spatula. Cover with plastic wrap right on the surface of the pastry cream in the pie, as well as the remaining pastry cream in the bowl. Chill both for one hour.
- Whip heavy cream to soft peaks. Slowly add powdered sugar and vanilla and continue whipping to stiff peaks.
- Add one cup of toasted coconut and coconut extract (if using) to the remaining one cup of chilled pastry cream and stir to combine. Gently fold in half of the whipped cream. With an offset spatula, spread this mixture on top of bottom layer.
- Pipe or spread remaining whipped cream on top of pie and sprinkle with the rest of the toasted coconut.
more gluten free pie recipes
- Lemon meringue pie
- Easy fresh strawberry pie
- Perfect peach pie
- Peanut butter pie
- Amazing apple pie
- The best key lime pie
- French silk pie
- Lemon cream pie
If you love coconut, or someone you know loves coconut, you should get in the kitchen now and make this pie. It’ll fast become your new favorite!
Triple Layer Gluten Free Coconut Cream Pie
FOR THE CRUST:
- ½ recipe The Best Gluten Free Pie Crust (enough for one prebaked pie crust)
FOR THE FILLING AND TOPPING:
- 6 large egg yolks
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 2 cups (500ml) canned full-fat coconut milk (well shaken before opening)
- 2 tbsp butter, at room temperature
- 1 cup plus 1 tbsp (107g) unsweetened shredded or flake coconut
- 1 cup (240ml) heavy whipping cream
- 1 can (13.66oz or 403ml) coconut cream (the cream portion from a can of full-fat coconut milk may be substituted)
- ¼ cup (31g) powdered sugar
MAKE THE CRUST:
- Make the crust according to recipe instructions for blind baking pie crust. Allow to cool completely.
MAKE THE PASTRY CREAM:
- In a small saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk well until mixture is thick and lemon colored. Pour in the coconut milk and whisk to combine.
- Place the saucepan over medium heat and whisk constantly until the mixture begins to thicken and bubble (almost like a "burp"). Continue whisking vigorously for one minute. Remove from the heat and add the butter and whisk until completely melted and smooth.
- Pour all but about one cup of the pastry cream straight into the pie crust and shake it to level. Pour the remaining cup into a small bowl. Cover both with plastic wrap, making sure it touches the surface of the pastry cream to prevent a skin from forming.
- Refrigerate both for at least one hour and up to 24.
TOAST THE COCONUT:
- Preheat oven to 350° F. On a baking sheet, spread coconut in an even layer and bake until golden brown, checking every few minutes and stirring as necessary so that it browns evenly. It shouldn't take more than 8-10 minutes. Remove from the oven and cool completely.
WHIP THE CREAM:
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until soft peaks. Slowly add the powdered sugar and whip to stiff peaks.
MAKE SECOND LAYER:
- Remove reserved pastry cream from refrigerator and stir to loosen. Add all but 1 tbsp of the toasted coconut to the pastry cream and stir to combine. Stir ½ cup of the whipped cream into the pastry cream to lighten it, then gently fold 1½ cups of the whipped cream into the lightened pastry cream. Spread this over the first layer in the pie using an offset spatula to smooth the top.
MAKE THIRD LAYER:
- Fill a pastry bag fitted with a large star tip with the remaining 2 cups of whipped cream. Pipe onto top of second layer in pie plate. Alternatively, spread the remaining whipped cream on top of second layer and swirl decoratively. Sprinkle with the remaining toasted coconut.
- Chill for at least 3 hours. Pie will keep for 3-4 days in the refrigerator.
Did you make this recipe? Snap a pic and tag @letthemeatglutenfreecake on Instagram so I can see your creation!
Triple Layer Gluten Free Coconut Cream Pie was originally posted in August 2019 and has been updated with new pictures, new tips, and a new video.
2 thoughts on “Triple Layer Gluten Free Coconut Cream Pie”
Oh how good this cocoanut pie is! I made it for my family the other night & everyone raved about it! Thank you for this recipe!
Hi, Wilma! Thank you so much for visiting my blog and trying my recipe!! I’m glad you all loved it. It’s my dad’s favorite 😋
I hope you’re able to try more of my recipes in the future!
Thanks again 🙂