Monday, June 3, 2013

Gluten Free Coconut Cream Pie Recipe

Sorry, no photo - it all got EATEN!

Princess mentioned yesterday morning that she had a taste for coconut cream pie. And of course, as soon as she said that, so did I.

So I decided to take a look through our pantry, and see what I could come up with to fix this sudden craving. And wow - talk about easy and delicious!

SPH Gluten Free Coconut Cream Pie Recipe
2 premade gluten free pie crusts from Whole Foods, defrosted and at room temperature
1/2 of a 7-oz. package shredded coconut (mine was sweetened, but use what you have on hand)
2 3-oz. packages vanilla instant pudding (I used store brand)
2 13.5-oz. cans full fat coconut milk
1 16-oz. container non-dairy whipped topping (I used store brand)

Preheat oven to 325. Put 2 cookie sheets in your oven when you turn it on. Put parchment paper in each crust (I cheat and use the paper that already comes with the crusts in one of mine), and fill with a handful or 2 of dried beans. When the oven has preheated, place each pie crust on its own cookie sheet. Bake for about 30 minutes. Don't let them get too browned. Remove from oven, and allow to start cooling. I set mine on some hot pads.

Use one of these warm cookie sheets for toasting your coconut. Sprinkle the shreds over the warmed cookie sheet, place right into the hot oven, and turn the temperature up to 350. About the time your oven has reached full temperature, your coconut will be almost toasted. Keep a very close eye on it. As soon as you think you can smell coconut, take them out. Mine was done about 5-ish minutes later. For those pieces that stayed white, stir them around on the hot pan after removing them from oven. Pour coconut into a bowl and allow to cool.

To make the filling, mix together both packages of instant pudding, both cans of coconut milk (be sure to shake the cans really well before adding it to the pudding), and about 2/3 of the toasted coconut. Add about 1/2 of the whipped topping.

Divide filling roughly equally between the two pie crusts. Top each with remaining whipped topping, and sprinkle with remaining toasted coconut. Set in the fridge, and allow to chill until set.


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