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 :)
2cups (500ml)canned full-fat coconut milk (well shaken before opening)
2tablespoonbutter, at room temperature
1cup plus 1 tablespoon (107g)unsweetened shredded or flake coconut
1cup (240ml)heavy whipping cream
1can (13.66oz or 403ml)coconut cream(the cream portion from a can of full-fat coconut milk may be substituted)
¼cup (31g)powdered sugar
Instructions
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 with the coconut 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 tablespoon 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 coconut cream. Pipe onto top of second layer in pie plate. Alternatively, spread the remaining whipped coconut 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.