Recipe
Dessert
Gluten-Free Coconut Cream Pie
Primary Media
Author
Hy-Vee Dietitians
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. gluten-free coconut milk | ||
| 2 c. gluten-free almond milk | ||
| ½ c. sugar | ||
| 1 tbsp. butter or margarine | ||
| salt | ||
| ¼ c. fresh grated or sweetened dried coconut | ||
| 5 tbsp. cornstarch | ||
| Water, as needed | ||
| 4 egg yolks | ||
| ½ tsp. gluten-free vanilla | ||
| 1 (9-inch) gluten-free pie crust, baked | ||
| Meringue Topping | ||
| 4 egg whites | ||
| ⅛ tsp. cream of tartar | ||
| ¼ tsp. salt | ||
| ¼ c. sugar | ||
| ½ tsp. gluten-free vanilla |
Directions
- Preheat oven to 400 degrees.
- To make the filling, combine coconut milk, almond milk, sugar, butter, salt and coconut in the top of a double-boiler over hot water. Stir constantly until very hot. Mix cornstarch with enough water to make pouring consistency; stir into hot mixture, stirring constantly and continue to stir until thickened.
- Beat egg yolks in a bowl just until mixed. Stir a little of the hot mixture into the egg yolks, beating constantly so as not to cook the egg yolks. Add the rest of the hot mixture and the vanilla, again stirring constantly. Put back over the hot water and cook for 2 more minutes, stirring constantly. Cool and pour it into the prepared pie shell. Set aside.
- To make the meringue, beat egg whites, cream of tartar and salt until they form soft peaks. Beat in the sugar and beat until the meringue makes smooth peaks. Add vanilla and spread on top of the filling.
- Bake for 10 minutes, until the meringue is nicely browned. Chill the pie completely before serving.